Crockpot Chicken & Dumplings
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 lb chicken thighs1 cup carrots1 cup broccoli1/2 cup diced onions1/2 cup corn1 can Campbell's Healthy Request Cream of Chicken soup1 can Campbell's Low Sodium Cream of Mushroom soup1 pkg. refrigerator buttermilk biscuits (5/can)
Throw chicken, veggies and soup in the crockpot (I use all frozen ingredients).
Cook on low for 6-8 hours, or on high for 4-6 hours. 45 minutes to an hour before serving, stir well, break up the chicken thighs into smaller chunks and turn the crockpot to the high setting if it's been cooking on low. Cut each of the biscuit dough in half and roll each piece into a ball. Drop the 10 biscuit dough balls into the crockpot. Re-cover the crock pot. After 45 minutes, biscuits should be fluffy and cooked through. Dunk them in the sauce for a more dumpling-style appearance, or serve on top of the stew for more of a biscuit appearance. Either way - they're yummy!
Makes 5 servings. Each serving gets 2 biscuit/dumplings.
Cook on low for 6-8 hours, or on high for 4-6 hours. 45 minutes to an hour before serving, stir well, break up the chicken thighs into smaller chunks and turn the crockpot to the high setting if it's been cooking on low. Cut each of the biscuit dough in half and roll each piece into a ball. Drop the 10 biscuit dough balls into the crockpot. Re-cover the crock pot. After 45 minutes, biscuits should be fluffy and cooked through. Dunk them in the sauce for a more dumpling-style appearance, or serve on top of the stew for more of a biscuit appearance. Either way - they're yummy!
Makes 5 servings. Each serving gets 2 biscuit/dumplings.
Nutritional Info Amount Per Serving
- Calories: 447.3
- Total Fat: 15.2 g
- Cholesterol: 84.8 mg
- Sodium: 957.0 mg
- Total Carbs: 49.7 g
- Dietary Fiber: 5.6 g
- Protein: 27.5 g
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