Sunday, January 31, 2010

Crock Pot Chicken and Dumplings

This is a simple and budget friendly recipe that is perfect for a cold day. In order to make it healthier, I use fat free/reduced sodium cream of chicken soup. I also buy reduced fat biscuits. Feel free to add frozen or fresh vegetables to make the meal more substantial. Enjoy!


4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
1 (10 ounce) packages refrigerated biscuit dough, torn into pieces
12 ounces vegetables (optional - I added carrots and celery)


Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 5 to 6 hours on High. About an hour before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Did I mention that it makes your house smell delicious? Dang.

Before the biscuits were added...

After the biscuits were added...

Finished with a side of roasted broccoli...