Crock Pot Chicken and Dumplings Directions:
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Place chicken breasts in the bottom of the crockpot.
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Pour in chicken broth and both cans of cream of chicken soup.
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Add sliced carrots, diced potatoes, and diced onion.
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Sprinkle with garlic powder, salt, black pepper, and parsley.
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Cover and cook on high for 3 hours.
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Remove the chicken, shred with two forks, and return to the crockpot.
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Stir well to combine.
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Break the flaky biscuits into small pieces and stir gently into the mixture so they’re distributed throughout the sauce.
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Cook uncovered on high for 1 more hour until the biscuits are soft and cooked through.
WW Points Calculation:
Tyson boneless skinless chicken breasts 4: 0.00
Swanson low-sodium chicken broth 14.5 oz: 0.00
Campbell’s Healthy Request cream of chicken soup 2 cans: 4.00
Green Giant carrots 1 cup: 0.00
Green Giant diced potatoes ½ cup: 0.00
Vidalia onion ½ medium: 0.00
McCormick dried parsley 1 tbsp: 0.00
McCormick garlic powder 1 tsp: 0.00
Morton salt ½ tsp: 0.00
McCormick black pepper ½ tsp: 0.00
Pillsbury flaky biscuits 16.3 oz: 16.00
Total Points: 20.00
Servings: 6
Points per serving: 3.33
Nutrition Information:
Calories 300
Fat 11g
Protein 28g
Carbohydrates 24g
Sugar 4g
Sodium 650mg
I'm waiting for your comments! Enjoy!
