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Healthier Chicken and Dumplings (Making With Megan)

Print Recipe
Prep Time 20 minutes
Cook Time 5 hours
Servings: 8
Course: Main Course, Soup
Calories: 379
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken *use breasts or tenderloins for fewer calories and higher protein
  • 1 onion, diced
  • 1 clove garlic
  • 1 can (10 oz) cream of chicken soup
  • 1 can (10 oz) 98% fat-free cream of chicken soup
  • 3 cups chicken broth
  • 1 tsp poultry seasoning
  • 1/2 tsp pepper
  • 1 bag (16 oz) frozen mixed vegetables
  • 1 can (8 count) biscuit dough
  • to taste salt

Equipment

  • crockpot (slow cooker)

Method
 

  1. Put everything except the vegetables, biscuit dough, and salt in the crockpot. Cook on high for about 3 hours or on low for about 7 hours.
  2. Shred the chicken. I do this right in the crockpot with my potato masher-- just smush the chicken against the bottom of the crockpot and it should so be so tender that is falls right apart.
  3. Mix in the vegetables and put the lid back on.
  4. Take the biscuit dough out of the can, separate each biscuit, and press the dough into flat rounds. Cut each round into bite-sized chunks and put them all in the crockpot and stir.
  5. Cook for another 1 to 1 1/2 hours on high, stirring about halfway through to make sure the dough gets evenly cooked (we don't want any raw, dough parts).
  6. Add any salt if needed, and enjoy!

Notes

*Nutrition information was calculated using chicken tenderloins.
Calories: 379
Fat: 15 g
Carbs: 40 g
Protein: 28 g