Lighter Crock Pot Chicken and Dumplings


I've lightened up the traditional crock pot chicken and dumplings by:

doubling the amount of vegetables
decreasing the amount of cream soup by an entire can,
adding extra chicken
using fat free low sodium chicken broth
replacing the butter with olive oil. 

Its STILL so delicious!  I've added poultry seasoning to keep the same great chicken flavor.  Enjoy!

Serves 6-8 (or 4 with plenty of leftovers).


Ingredients:
2.5 to 3 lbs of  boneless/skinless chicken breasts or chicken tenders
2 tablespoons of olive oil
1 (10.75 oz) can of cream of chicken soup
1 (10.75 oz) can of cream of celery soup
(1) 32 oz carton of fat free 50% less sodium chicken broth (this is 4 cups)
1 cup onion, finely diced
2 cups celery, diced (if you really like your veggies - this recipe can handle more then 2 cups)
2 cups carrots, diced (if you really like your veggies - this recipe can handle more then 2 cups)
1 Knorr Chicken bullion square
1 tsp poultry seasoning
1 (10 oz) package of refrigerated biscuit dough, cut into very small pieces (these triple in size when cooked).  If you do not want to use the pre-made biscuit dough, you could make your own biscuit dumplings with Bisquick Heart Smart.

Directions:
Except for the biscuits, Put all ingredients in the crock pot and cook on low for six to eight hours.  About an hour before serving, remove chicken and shred it and return to the soup mixture, place the torn biscuit dough in and cook for approximately another hour.

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Copyright 2011 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

1 comment:

  1. I'm going to use this for my first time making chicken & dumpling soup! Thanks for the recipe!

    ReplyDelete

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine

Lighter Crock Pot Chicken and Dumplings


I've lightened up the traditional crock pot chicken and dumplings by:

doubling the amount of vegetables
decreasing the amount of cream soup by an entire can,
adding extra chicken
using fat free low sodium chicken broth
replacing the butter with olive oil. 

Its STILL so delicious!  I've added poultry seasoning to keep the same great chicken flavor.  Enjoy!

Serves 6-8 (or 4 with plenty of leftovers).


Ingredients:
2.5 to 3 lbs of  boneless/skinless chicken breasts or chicken tenders
2 tablespoons of olive oil
1 (10.75 oz) can of cream of chicken soup
1 (10.75 oz) can of cream of celery soup
(1) 32 oz carton of fat free 50% less sodium chicken broth (this is 4 cups)
1 cup onion, finely diced
2 cups celery, diced (if you really like your veggies - this recipe can handle more then 2 cups)
2 cups carrots, diced (if you really like your veggies - this recipe can handle more then 2 cups)
1 Knorr Chicken bullion square
1 tsp poultry seasoning
1 (10 oz) package of refrigerated biscuit dough, cut into very small pieces (these triple in size when cooked).  If you do not want to use the pre-made biscuit dough, you could make your own biscuit dumplings with Bisquick Heart Smart.

Directions:
Except for the biscuits, Put all ingredients in the crock pot and cook on low for six to eight hours.  About an hour before serving, remove chicken and shred it and return to the soup mixture, place the torn biscuit dough in and cook for approximately another hour.

"LIKE" our FACEBOOK page for additional recipes and tips at http://www.facebook.com/christineiscooking

On Twitter at http://twitter.com/#!/christinecooks1

Copyright 2011 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

1 comment:

  1. I'm going to use this for my first time making chicken & dumpling soup! Thanks for the recipe!

    ReplyDelete

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine