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Crockpot Chicken and Dumplings

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Who doesn’t love some chicken and dumplings? Yum! Here’s some light ones!

10 1-cup servings

1/2 lb of Chicken Breast, raw
1 can of Campbell’s Cream of Chicken Soup (98% fat free)
1 can of Healthy Request Cream of Mushroom Soup
2 soup cans of water
1/2 bag of frozen Mixed Vegetables (1lb bag)
1 small onion
1 tablespoon of minced garlic
1 can of Biscuit, plain or buttermilk, 8 biscuits
Salt and pepper to taste

Spray crock-pot with Pam and cut chicken breasts into halves, place chicken on the bottom of the crock-pot.

Dice up onion and mince garlic; add to crock-pot along with cream of chicken and mushroom soup, 2 soup cans of water, frozen mixed vegetables, mix together.

Cook on high for about 6-8 hours, 2 hours before serving, cut biscuits in strips or into quarters, set on top of soup mixture or mix everything together.

Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 160.1
  • Total Fat: 3.8 g
  • Cholesterol: 20.6 mg
  • Sodium: 895.7 mg
  • Total Carbs: 22.5 g
  • Dietary Fiber: 2.1 g
  • Protein: 8.7 g
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About Amy

Recently I came to an ugly realization–I am middle aged. I didn’t really think so but then I doubled my age and thought, “Hmmmm…some of people don’t live to that age. I must be middle age.” This epiphany came in the third quarter of my 39th year. So I am surviving middle age…it’s scary.

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