Chicken and Dumpling with Vegetables
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 184.4
- Total Fat: 4.4 g
- Cholesterol: 6.7 mg
- Sodium: 334.9 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 0.9 g
- Protein: 6.2 g
View full nutritional breakdown of Chicken and Dumpling with Vegetables calories by ingredient
Introduction
Once known in my household as an all-day Sunday classic, I've modified the recipe to save some prep time. Although still made in the slow cooker for hours, it beats starting from a boiling pot with a whole chicken. The dumplings in this recipe are "southern style", wet and a little chewy with tons of yummy broth. I make my own chicken broth from organic chickens with no sodium (I use no salt), so I used a sodium free bouillon powder in hopes of getting close in flavor, and not compromising the lower sodium version of the recipe. Once known in my household as an all-day Sunday classic, I've modified the recipe to save some prep time. Although still made in the slow cooker for hours, it beats starting from a boiling pot with a whole chicken. The dumplings in this recipe are "southern style", wet and a little chewy with tons of yummy broth. I make my own chicken broth from organic chickens with no sodium (I use no salt), so I used a sodium free bouillon powder in hopes of getting close in flavor, and not compromising the lower sodium version of the recipe.Number of Servings: 8
Ingredients
-
1 Lb Boneless skinless Chicken Breast
6 tsp Wyler's Sodium Free Chicken Flavor Bouillon Powder
6 C Water
1 cup Celery, chopped
2 medium carrots, chopped
1 Small onion, chopped
2 Cloves garlic, minced
1 10.75 oz can of healthy choice 98% fat free
Cream of chicken soup
5 small red new potatoes, quartered
1 can of Pillsbury reduced fat crescent rolls
pepper to taste
Directions
Mix bouillon and water to make broth, put chicken in the crock pot, add broth, celery, onion, carrots and garlic. Cover and cook on high 4 hours.
Remove chicken breasts, shred, then add back to pot. Add Cream of chicken soup and potatoes. Cover and cook on high until it starts to bubble (soft boil). Tear crescent roll into small 1/2" squares. Drop dough squares into the crock pot (quickly to maintain the heat). Cover and cook on high 60 minutes or until dumplings are cooked . Add black pepper to taste.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JPDAMRON.
Remove chicken breasts, shred, then add back to pot. Add Cream of chicken soup and potatoes. Cover and cook on high until it starts to bubble (soft boil). Tear crescent roll into small 1/2" squares. Drop dough squares into the crock pot (quickly to maintain the heat). Cover and cook on high 60 minutes or until dumplings are cooked . Add black pepper to taste.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JPDAMRON.