Chicken and Dumplings lighter Version Crock Pot

Chicken and Dumplings lighter version Crock Pot

 In Chicken

6-8 Servings with a 6 quart pot. ~ 6 to 8 hours on low

Home » Meat » Chicken » Chicken and Dumplings (lighter version)

• 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
• 2 cups carrots, diced
• 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).

Chicken and Dumplings (lighter version)

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.

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.

If you do not want to use premade biscuit dough, you can make your own dumplings with bisquick heart smart.

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