Crock Pot Chicken and Dumplings

I- Ingredients for 6 Servings:

  • 20 oz chicken breast (about 3 large breasts)
  • 1 medium onion, chopped
  • 1 (10.75 oz) can 98% fat-free cream of chicken soup
  • 1 (10.75 oz) can 98% fat-free cream of celery soup
  • 2 c chicken broth- 99% fat-free, reduced sodium
  • 5 canned buttermilk biscuits
  • Optional Seasonings: pepper, garlic powder, poultry seasoning, parsley

II- Directions:

  1. Remove visible fat from chicken breasts and place in crock pot. Sprinkle with pepper, garlic powder, and poultry seasoning. Add onions, soups, and broth. Cover and cook on high 3-4 hours or low 6-8.
  2. At this point, the chicken is super tender so you can just use your fork to break the breasts up into smaller pieces or you can remove them and shred them. I like to leave them in decent sized chunks because they will break up more whenever your stir them.
  3. Flatten biscuits with your fingers and cut them into small strips. I used the smaller junior sized biscuits and cut them into 8 pieces.
  4. Drop biscuit pieces into the broth and continue to cook on high for 20-30 more minutes or until cooked through. Sprinkle individual servings with parsley if desired.
  5. Serves: 6 (Large servings!)

III- Nutrition Facts per serving (1/6 of recipe):

  • 323 Calories;
  • Fat: 9.7g;
  • Sat. Fat: 3.1g;
  • Carbs: 29.8g;
  • Fiber: 0.9g;
  • Protein: 27.1g.

Smart Points Value : 8