Slow-cooker Chicken and Dumplings
From rapunzel 15 years ago
- 6-00 minutes to make
- Serves 8
I found this recipe on the internet and made some alterations to bring down the calories and fat content while maintaining the hearty, Grandma's Kitchen comfort food aspect of it! mmmm, good! Next time I'll use frozen vegetables (less sodium) and reduced-fat biscuits to make it even more healthy. Read more Sometimes, though, you just have to indulge a bit! See less
Ingredients
- 1 3/4 pounds skinless boneless chicken breasts shopping list
- 2 tablespoons smart Balance Spread shopping list
- 21 1/2 ounces cream of chicken soup Healthy Request shopping list
- 1 onion -- finely diced shopping list
- 14 1/2 ounces canned mixed vegetables shopping list
- 1 cup chicken broth light & Fat Free shopping list
- 16 1/3 ounces Pillsbury Grands buttermilk biscuit -- torn into pieces shopping list
How to make it
- Season chicken breasts with your choice of spices; I used salt, pepper and a bit of celery seed. Place the chicken, butter, soup, mixed vegetables and onion in a slow cooker, cover with chicken broth.
- Cover and cook for 5 to 6 hours on High. About 30 minutes before serving, shred chicken and place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center, about 1 1/2 hours.
The Rating
Reviewed by 5 people-
NOW THIS IS A GREAT RECIPE FOR THOSE COLD NIGHTS IN TEXAS (LOL) LOVE CHICKEN AND DUMPLINGS! THNAKS
txbackyardcook
in FORT WORTH loved it
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This is this type of comfort food I would love to come home to on a cool rainy day.
High Five
Michael
trigger
in loved it
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Good for my Canadian winters!
elgab89
in Toronto loved it
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