Easy Crock Pot Chicken & Dumplings
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1.5 lbs boneless, skinless chicken breasts2 cans 98% Fat Free Cream of Chicken Soup1 cup fat-free chicken broth1 cup chopped onion2 cans Pillsbury refrigerated canned biscuits - the small ones (1 serving = 3 biscuits = 150 calories)
Pour the soup and broth into the Crock Pot. Mix well. Add the onions, stir.
Trim excess fat off of the chicken breasts. Cut into 2-inch chunks and add to the Crock Pot.
Cook for 6-8 hours on low (or 3-4 hours on high).
45 minutes before serving, tear the biscuits into small pieces and stir into the chicken. If you have been cooking on low, turn the Crock Pot to high.
Cook for 45 more minutes, until biscuits are cooked and mixture has thickened. If it is not the consistency you want, dissolve a little corn starch in cold water and stir into the pot. Corn starch is not included in the calorie count.
Serves 6.
Optional: Add 2 cups of frozen mixed veggies or a peas & carrots mix.
Number of Servings: 6
Recipe submitted by SparkPeople user MAGPIE_NIGHT.
Trim excess fat off of the chicken breasts. Cut into 2-inch chunks and add to the Crock Pot.
Cook for 6-8 hours on low (or 3-4 hours on high).
45 minutes before serving, tear the biscuits into small pieces and stir into the chicken. If you have been cooking on low, turn the Crock Pot to high.
Cook for 45 more minutes, until biscuits are cooked and mixture has thickened. If it is not the consistency you want, dissolve a little corn starch in cold water and stir into the pot. Corn starch is not included in the calorie count.
Serves 6.
Optional: Add 2 cups of frozen mixed veggies or a peas & carrots mix.
Number of Servings: 6
Recipe submitted by SparkPeople user MAGPIE_NIGHT.
Nutritional Info Amount Per Serving
- Calories: 363.5
- Total Fat: 7.0 g
- Cholesterol: 98.3 mg
- Sodium: 1,481.6 mg
- Total Carbs: 42.1 g
- Dietary Fiber: 2.4 g
- Protein: 34.5 g
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