Crock pot chicken and dumplings
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 456.8
- Total Fat: 7.5 g
- Cholesterol: 95.6 mg
- Sodium: 1,438.2 mg
- Total Carbs: 50.1 g
- Dietary Fiber: 1.0 g
- Protein: 45.1 g
View full nutritional breakdown of Crock pot chicken and dumplings calories by ingredient
Submitted by: AKGRIMES
2 cans condensed cream of chicken soup
1/4 cup onion, finely diced
2 cups water
2 10 oz packages refrigerated biscuits
1 chicken bouillon cube
Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.
I posted the full fat version here because my family doesn't like reduced fat soup or biscuits, but you could substitute those to reduce the calories. 4 boneless skinless chicken breasts, cut in small chunks
2 cans condensed cream of chicken soup
1/4 cup onion, finely diced
2 cups water
2 10 oz packages refrigerated biscuits
1 chicken bouillon cube
Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.
I posted the full fat version here because my family doesn't like reduced fat soup or biscuits, but you could substitute those to reduce the calories.
Introduction
4 boneless skinless chicken breasts, cut in small chunks2 cans condensed cream of chicken soup
1/4 cup onion, finely diced
2 cups water
2 10 oz packages refrigerated biscuits
1 chicken bouillon cube
Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.
I posted the full fat version here because my family doesn't like reduced fat soup or biscuits, but you could substitute those to reduce the calories. 4 boneless skinless chicken breasts, cut in small chunks
2 cans condensed cream of chicken soup
1/4 cup onion, finely diced
2 cups water
2 10 oz packages refrigerated biscuits
1 chicken bouillon cube
Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.
I posted the full fat version here because my family doesn't like reduced fat soup or biscuits, but you could substitute those to reduce the calories.
Number of Servings: 6
Ingredients
-
4 boneless skinless chicken breasts, cut in small chunks
2 cans condensed cream of chicken soup
1/4 cup onion, finely diced
2 cups water
2 10 oz packages refrigerated biscuits
1 chicken bouillon cube
Directions
six servings
Number of Servings: 6
Recipe submitted by SparkPeople user AKGRIMES.
Number of Servings: 6
Recipe submitted by SparkPeople user AKGRIMES.
