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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All Fresh Rosemary Chicken Crock Pot

• 2 medium sized potatoes, cut into bite sized morsels
• 2 pounds boneless, skinless chicken breasts
• 1 medium yellow onion sliced
• 1 - 6 oz can tomato paste
• 1/4 cup red wine vinegar
• 5 whole cloves of garlic
• 4-6 sprigs fresh rosemary
• 4 fresh tomatoes chopped (15oz)
• 1/2 cup water
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 1/2 cup of shredded provolone cheese

All Fresh Rosemary Chicken

1. Place the potatoes, onion, garlic, half of the rosemary and tomatoes in the bottom of the slow cooker.
2. In a separate bowl, mix the tomato paste, water, vinegar, salt, pepper, oregano and red pepper flakes.
3. Mix this well and pour over the veggies in the pot.
4. Top this all with the chicken and the rest of the fresh rosemary.
5. Stirring a bit to get a bit of the sauce on the chicken, or use a ladle and baste it a little.
6. Cook on high for 5-6 hours, low, 10-12. (Check your chicken. This may finish faster for you.)

Top it off with melted cheese.(Optional)

1. Just before the cooking is done, cover each piece of chicken with some grated cheese.
2. Turn up the heat. Close the lid and cook for 10 more minutes or until the cheese is melted.

There is a long cook time to accommodate the potatoes. You could eliminate the potatoes altogether and serve this over cooked pasta. Depending on your adjustments, keep an eye on the chicken so it doesn’t dry out. If you think your pot is a little big for this dish, you can add a 1/2 cup of chicken broth to it.

You can mix this up with boneless, skinless thighs. Cook some light meat and dark meat together. You can substitute a 15oz can of diced tomatoes for the fresh if you like.

The vinegar and red pepper give this some personality. This along with the great taste and aroma of the rosemary make this dish.

Afredo Sauce From Scratch

• 1 stick of butter
• 1 cup heavy cream
• 1/2 – 3/4 cup parmesan cheese
• 1 teaspoon garlic powder
• 2 tablespoons cream cheese
• white pepper to taste
• nutmeg to taste

Alfredo Sauce From Scratch

Over medium low heat, melt a stick of butter and the cream cheese in a small saucepan. Add a cup of heavy cream. Stir until the cream is warm. Begin adding grated parmesan, a little at a time, stirring constantly until it melts and is incorporated in the butter and cream. Keep adding and tasting and stirring until you like the flavor. Add garlic powder and some white pepper and a pinch of nutmeg. Increase heat to medium and continue to stir.

And so, there you go. Alfredo sauce

Baked Beans with Sausage

Baked Beans With Sausage A simple, old-fashioned recipe for baked beans that uses bacon, onion, honey, Worcestershire sauce and Jack Daniel's® Old No. 7 Mustard. Prep Time: 15 minutes Cook Time: 35 minutes Serves 8 to 10

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Marzetti Ingredients

3 tablespoons Jack Daniel's® Old No. 7 Mustard

Other Ingredients

8 ounces favorite cooked sausage (kielbasa or chorizo), sliced into 1" pieces

4 strips of bacon, cut into 1" pieces

One (15.75 oz.) can pork and beans

One (28 oz) can baked beans

1/2 cup beer

1/2 teaspoon black pepper

1/2 teaspoon salt

2 tablespoons Worcestershire sauce

2 tablespoons honey

1 small onion, chopped

Preparation:

In a medium size heavy gauge pan, cook bacon until crisp and remove pieces. Add chopped onion and cook over medium heat for 3 minutes. Add Jack Daniel's Old 7 Mustard and remaining ingredients to pan and simmer for 20 to 30 minutes, stirring occasionally. Stir in crispy bacon and serve.