SLOW COOKER CHICKEN & DUMPLINGS

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 4 thigh boneless, skinless chicken thighs
  • 10 3/4 oz Campbell's 98% Fat-Free Cream Of Chicken Soup
  • 10 3/4 oz Campbell's 98% Fat-Free Cream Of Celery Soup
  • 1 cup Swanson Natural Goodness Chicken Broth
  • 1 tsp dried sage
  • 1 tsp garlic powder
  • 2 tsp chopped or dried parsley (optional)
  • 7 1/2 oz Pillsbury Reduced fat biscuits - Flaky Layers (one tube)

Directions

  • Place the chicken, soup, onion and seasonings in a slow cooker.
  • Cover, and cook for 5 to 6 hours on high. About 60 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
  • At the one hour till the dinner mark I pull out the thighs and shred them with a fork. They're so tender they will fall apart anyway but it makes a nice presentation in my opinion.

Notes

This is for a 3 quart slow cooker, double if you'd like for a larger cooker.

I figured the points for four servings since there are four thighs but usually it goes a bit farther than four. 7 points per serving.

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