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Crockpot Chicken & Dumplings
Prep Time: 20 Minutes.
Cooking Time: 7 to 8 Hours.


6 skinless, boneless chicken breast halves (about
1-1/2 lbs), cut into 1-inch pieces

2 medium Yukon gold potatoes, cut into
1-inch pieces (about 2 cups)

2 cups baby cut carrots
2 celery ribs, sliced
2 (10-3/4 oz) cans condensed 98% Fat Free
cream of chicken soup

1 cup water
1 tsp dried thyme leaves, crushed
1/4 tsp ground black pepper
2 cups all-purpose baking mix
2/3 cup milk


1. Stir the chicken, potatoes, carrots and celery into a 6 quart slow cooker.

2. Stir the soup, water, thyme and black pepper together in a medium sixe bowl; pour mixture over chicken and vegetables in the slow cooker.

3. Cover and cook on LOW 7 to 8 hours or until chicken is cooked through.

4. Stir the baking mix and milk together in a medium size bowl. Drop batter by spoonfuls onto the chicken mixture. Increase heat to HIGH. Tilt lid to vent and cook for 30 minutes or until dumplings are cooked in the center.

YIELD: 8 Servings
Serving Size: About 1-1/4 cups per serving

Weight Watchers PointsPlus = 8 per serving.

Original recipe and image from CSC Brands, LP.

Calories: 320, Carbohydrates: 35g, Total Fat: 11g, Saturated Fat: 5g, Cholesterol: 50mg, Sodium: 990mg, Fiber: 3g, Protein: 19g
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