- 1/2 large onion chopped
- 3 stalks celery chopped
- 4 small chicken breasts
- 5 cups fat free low sodium chicken stock
- Salt & pepper to taste
- 1 1/2 cups frozen mixed vegetables
- 1 10 oz can of reduced fat cream of chicken soup
- 1 7.5 oz can of small biscuits such as Pillsbury or Great Value brand
Add onion, celery, chicken breasts, and chicken stock to the crockpot. Season with salt and pepper. Cook on high for 4 hours.
Remove chicken breasts from the pot and shred the chicken. Add the chicken back into the pot along with the cream of chicken soup, frozen mixed vegetables, and cut biscuits. Stir until everything is combined.
Continue cooking for another 30 minutes to a 1hr until the biscuits are done.Makes 8 servings, serving size is 1 1/2 cups.
MyWW points: Blue: 5; Green: 5; Purple: 5
- Category: Dinner
- Method: Slow Cooker
- Serving Size: 1 1/2 cups
- Calories: 189
- Sugar: 3g
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 18g
Keywords: chicken and dumplings