Wednesday, October 28, 2009

Crock Pot Chicken n' Dumplings

Source: Weight Watchers

2 cans Tyson Chunks of Chicken Breast in Water
2 cans of 98% Fat Free Cream of Chicken soup
1 small onion chopped
1 Bag Frozen Veggies (any you like)
1 cup 1% milk
2 cups Reduced Fat Bisquick
3/4 cup water
2 TBSP fresh herbs
2 tsp Poultry Seasoning
Salt & Pepper to taste

1. In Crock pot, place chicken (one can drained, one can undrained)
2. Add condensed soup (both cans), frozen veggies, milk, onion, and one tsp of poulty seasoning
3. Cook on high for 2 1/2 hours or low for 6-8 hours
4. 45 minutes before you want to eat, mix reduced fat Bisquick mix, 3/4 cup water, fresh herbs and remaining tsp of poultry seasonings
5. Place by large spoonfuls on top of mixture in crock pot
6. Cover crock pot and let dumplings cook for 45 minutes or until firm (took me almost 1 1/2 hours to firm)

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