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This easy slow cooker chicken and dumplings recipe cooks while you are at work! We added more veggies and used natural (not condensed) soup to make this recipe healthier.
Ingredients
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 cups natural cream of chicken soup
- 1 onion, finely diced
- 3 carrots, sliced
- 10 ounces refrigerated reduced-fat biscuit dough, torn into pieces
- 1 cup frozen peas
Directions
Step 1
Place chicken, butter, cream of chicken soup, and onion in a slow cooker. Cover and cook on High for 5 to 6 hours. Stir in carrots after 5 hours of cooking.
Step 2
Place torn biscuit dough on top of chicken mixture 30 minutes before serving. Cover and cook until dough is no longer raw in the center, about 25 minutes. Lift edges of biscuits and stir in peas. Let stand until warm before serving.
Editor’s Note:
This recipe is a healthier version of Slow Cooker Chicken and Dumplings.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 248 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat3g | 16% |
| Cholesterol41mg | 14% |
| Sodium758mg | 33% |
| Total Carbohydrate29g | 11% |
| Dietary Fiber3g | 10% |
| Total Sugars4g | |
| Protein16g | |
| Vitamin C6mg | 30% |
| Calcium28mg | 2% |
| Iron2mg | 9% |
| Potassium455mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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