Healthy Crock Pot Chicken & Dumplings20 oz chicken breast (about 3 large breasts)
1 medium onion, chopped
1 (10.75 oz) can 98% fat free cream of chicken soup
1 (10.75 oz) can 98% fat free cream of celery n mushroom soup
2 c chicken broth- 99% fat free, reduced sodium
4 canned buttermilk biscuits
Optional Seasonings: pepper, garlic powder, poultry seasoning, parsley
- Remove visible fat from chicken breasts and place in crock pot. Sprinkle with pepper, garlic powder and poultry seasoning. Add onions, soups and broth. Cover and cook on high 3-4 hours or low 6-8.
- At this point the chicken is super tender so you can just use your fork to break the breasts up into smaller pieces or you can remove them and shred them. I like to leave them in decent sized chunks because they will break up more whenever your stir them.
- Flatten biscuits with your fingers and cut them into small strips. I used the smaller "junior" sized biscuits and cut them into 8 pieces. Drop biscuit pieces into broth and continue to cook on high for 20-30 more minutes or until cooked through. Sprinkle individual servings with parsley if desired.