Steph2003's Crockpot Chicken, Dumplings & Veggies

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 257.3
  • Total Fat: 4.0 g
  • Cholesterol: 36.0 mg
  • Sodium: 811.5 mg
  • Total Carbs: 34.8 g
  • Dietary Fiber: 2.6 g
  • Protein: 18.8 g

View full nutritional breakdown of Steph2003's Crockpot Chicken, Dumplings & Veggies calories by ingredient
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I love regular chicken & dumplings, but these are fantastic when you want to change them up a bit! I love regular chicken & dumplings, but these are fantastic when you want to change them up a bit!
Number of Servings: 8


    1 lb chicken breast (I use frozen)
    1 can of Campbell's Healthy Requests Cream of Chicken Soup
    1 can of Healthy Request Cream of Mushroom Soup (or two cans of your preferred cream soup)
    2 soup cans of water
    1 bag of frozen vegetables (I used broccoli)
    1 small onion
    1 tablespoon of minced garlic
    2 cans Pillsbury Country Biscuits (10 buiscits each can)


Add chicken to crockpot, top with diced onion, garlic, frozen veggies, cream soups, water and any additional desired spices.

Cook on high for 6-8 hours, stir, and shred chicken using 2 forks, then about 2 hours before serving, using a pizza cutter cut biscuits into 4-6 pieces and drop into pot. You can place them on top of soup mixture or mix everything together.
**If you want more of a doughy noodle stir biscuits into the mixture.

*Note: I cooked mine for 7 hours on high, before adding the biscuits, but it could've been less. Also, I left the biscuits in longer than 2 hours, I just had to stir everything occasionally, but they turned out just like the dumplings I make using the stove top.

Makes approx. 8 1-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user STEPH2003.

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