Monday, July 28, 2008

Crock Pot Chicken & Dumplings

Crock Pot Chicken & Dumplings
(Serves 8) Weight Watchers POINTS® Value: 4
16 oz boneless skinless chicken breast
1 cup chopped onion
2 10.75-oz cans 98% fat free cream of chicken soup
1/2 Tbsp garlic powder
Salt & pepper to taste
3 cups frozen mixed vegetables
1 can (7.5 to 10 oz) lower fat refrigerated biscuit dough
Spray crock pot with nonstick spray. Add chicken, onion, soup, garlic powder and salt & pepper to crock pot. Add enough water to cover the chicken breasts. Cover and cook on low 6-8 hours (high 3-4 hours). About one hour before serving (if on low, turn to high), remove chicken from pot, shred and return to pot. Stir in mixed vegetables. Cut each biscuit into 4 wedges. Top the mixture in the crock pot with biscuit dough. Cover and cook 30-45 minutes more until dough has risen and is cooked through.

No comments: