This Weight Watchers Crock Pot Chicken and Dumplings recipe is super easy to make and delicious comfort food, perfect for a cold winter day!

Table of Contents

Servings: Makes 8 ( 1 and 1/2 cup) servings

3 Points® per serving

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HOW DO I MAKE MY CROCK POT CHICKEN AND DUMPLINGS?

1. Combine raw chicken, chicken broth, onion, celery, garlic, dill, salt and pepper in a slow cooker.

2. Cook on low for 6 hours.

3. Remove chicken breasts from the broth.

4. Cut the chicken into smaller chunks using a cutting board and a fork.

5. Place chicken chunks back into the crockpot.

6. Add mixed vegetables and canned soups.

7. Cook for about 30 minutes on low.

8. Cut each biscuit into 4 quarters.

9. Keep doing this until all biscuits are cut into quarters.

10. Drop pieces of biscuits into the soup.

11. Cover the crock pot and cook on high for 40 to 45 minutes or until the biscuits are thoroughly cooked.

Ingredients:

4 (4 oz. each) skinless, boneless chicken breasts
4 celery ribs, diced
1 yellow onion, diced
Two (10.5 oz.) cans of Healthy Request Cream of Chicken soup (condensed)
1 (10 oz) package of frozen mixed veggies
1 ( 7 1/2 oz.) refrigerated biscuits – I use Great Value, the small can that weighs 7.5 oz.
4 cups chicken broth
1 Tbsp minced garlic
1 Tbsp fresh minced dill
1 tsp salt
1/2 tsp pepper

Combine raw chicken, chicken broth, onion, celery, garlic, dill, salt and pepper in a slow cooker.
Cook on low for 6 hours.
Remove chicken breasts from the broth.
Using a cutting board and fork, cut the chicken into smaller chunks.
Place chicken chunks back into the crockpot.
Add mixed vegetables and canned soups.
Cook for about 30 minutes on low.
Cut each biscuit into 4 quarters.
Keep doing this until all biscuits are cut into quarters.
Drop pieces of biscuits into the soup.
Cover crock pot and cook on high for 40 to 45 minutes or until biscuits are thoroughly cooked.

Yield: 8

This Weight Watchers Crock Pot Chicken and Dumplings recipe is super easy to make and delicious comfort food, perfect for a cold winter day!

4 (4 oz. each) skinless, boneless chicken breasts
4 celery ribs, diced
1 yellow onion, diced
Two (10.5 oz.) cans of Healthy Request Cream of Chicken soup (condensed)
1 (10 oz) package of frozen mixed veggies
1 ( 7 1/2 oz.) refrigerated biscuits - I use Great Value the small can that weighs 7.5 oz.
4 cups chicken broth
1 Tbsp minced garlic
1 Tbsp fresh minced dill
1 tsp salt
1/2 tsp pepper

Combine, raw chicken, chicken broth, onion, celery, garlic, dill, salt and pepper In a slow cooker.
Cook on low for 6 hours.
Remove chicken breasts from the broth.
Using a cutting board and fork cut the chicken into smaller chunks.
Place chicken chunks back into the crockpot.
Add mixed vegetables and canned soups.
Cook for about 30 minutes on low.
Cut each biscuit into 4 quarters.
Keep doing this until all biscuits are cut into quarters.
Drop pieces of biscuits into soup.
Cover crock pot and cook on high for 40 to 45 minutes or until biscuits are thoroughly cooked.