Here’s what’s cooking today.  (I posted it to FB a while back, but let’s get it here where it belongs.

SLOW COOKER CHICKEN N DUMPLINS (WeightWatcher’s Friendly – cuz JHud knows from whence she speaks!)

about 8 servings (WW: estimated at 5pts per serving)


1 medium onion, diced

1 pound of chicken breasts

5 Pillsbury Grands Homestyle Reduced Fat Buttermilk Biscuits

1 tbsp butter

non-stick cooking spray

1 cup fat free, reduced sodium chicken broth

1 can 98% fat-free condensed cream of mushroom soup

1 can 98% fat-free condensed cream of chicken soup

1 bag frozen peas and carrots

Spray crockpot with cooking spray.  Season chicken with paprika, parsley flakes & black pepper to taste.  Place chicken, butter, soups and onion in cooker and fill with enough chicken broth to cover.

Cover and cook for 5 hours on high.  Stir in frozen vegetables.  Flatten and tear biscuits into small pieces and place on top of mixture.  Cover and cook until dough is no longer raw in the center, approximately 45 minutes.  It may look like it has a lot of liquid, but the biscuits will soak it up to become fluffy and delicious.  Save the other biscuits for morning breakfast or for making individual lunch pizzas (sauce, cheese, toppings in the toaster oven).

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