Weight Watchers Crock Pot Chicken and Dumplings

Crock Pot Chicken and Dumplings Ingredients

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

Instructions:

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. Using a cutting board and fork cut the chicken into smaller chunks.
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 soup.
11. Cover crock pot and cook on high for 40 to 45 minutes or until biscuits are thoroughly cooked.

Yield: 8

Weight Watchers Crock Pot Chicken and Dumplings

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

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

Instructions

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. Using a cutting board and fork cut the chicken into smaller chunks.
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 soup.
11. Cover crock pot and cook on high for 40 to 45 minutes or until biscuits are thoroughly cooked.

Notes

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

3 Points® per serving

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• 
  Crock-Pot 6 Quart Cook & Carry Programmable Slow Cooker with Digital Timer, Stainless Steel (SCCPVL610-S-A)
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  Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker, Warmer & Sterilizer, Includes App With Over 800 Recipes, Stainless Steel, 6 Quart
• 
  College Inn Chicken Broth, 32 Oz

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 156Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 89mgSodium: 1079mgCarbohydrates: 24gFiber: 3gSugar: 2gProtein: 34g