Thursday, January 8, 2015

Crock Pot Chicken And Dumplings


1lb skinless, boneless chicken breast, diced
2 medium Yukon gold potatoes, diced
2 large carrots, diced
2 large celery stalks, diced
2 cups reduced fat all-purpose baking mix (like Bisquick)
2/3 cup reduced fat milk
2 tsp dried thyme
2 tsp onion powder
1 chicken bouillon cube
2 cups fat free chicken broth
1 10.75oz can Chicken Soup
Salt & pepper to taste


Place the chicken, potatoes, carrots, celery and bouillon cube in a slow cooker. Season with black pepper.
In a medium sized bowl, combine cream of chicken soup, broth, onion powder, and dried thyme.
Pour mixture over the chicken and vegetables.
Cover and cook on low for about 6 hours, or until chicken is fully cooked.
In a large bowl, mix together the baking mix and milk.
Spoon the batter into 6 blobs on top of the chicken mixture. Turn the heat up to high, and cover, but tilt the lid to vent the steam.
Cook for about 30-40 minutes, or until the dumplings are cooked through and no longer wet in the middle (you can test by piercing with a toothpick).
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