Saturday, September 8, 2007

Crock Pot Chicken & Dumplings

Chicken & Dumplings
4 Boneless, Skinless Chicken Breast
1 can Fat Free Cream of Chicken Soup
6 biscuits (Pillsbury Golden Homestyle Buttermilk canned biscuits -2pt per biscuit)
2 cups of water
1 Tablespoon bouillon, any flavor

Cut the chicken into bite sized pieces. Add all of the ingredients except for the biscuits and cook on low for 5-6 hours. Add salt, pepper and any other seasonings that you would like. In the last 30 minutes of cooking, turn your crock-pot on high and tear biscuits into 1 inch pieces and add to slow cooker. Makes six 3/4 cup servings at 5 WW pts per serving.

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