In a Dutch oven coated with nonstick cooking spray, saute celery and carrots for 5 minutes. Stir in the broth, poultry seasoning and pepper. Bring to a boil. Reduce heat; simmer, uncovered. Add the chicken.
For dumplings, combine biscuit mix and milk. Drop by tablespoonfuls onto simmering broth. Cover and simmer for 10-15 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift cover while simmering). Yield: 6 servings.
Nutritional Analysis: 1 cup chicken mixture with 3 dumplings equals 282 calories, 5 g fat (1 g saturated fat), 60 mg cholesterol, 1,022 mg sodium, 29 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 3 very lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat. Light and Tasty Magazine
Thanks. I am on an anti-inflammatory diet, so I will have to save it for my "free days", but I know my family will want it come fall.
Fitness Minutes: (2,617)
599 8/24/11 5:01 P
My favorite way to do it is similar to a recipe I got from www.allrecipes.com. If you go to their website and type in Slow Cooker Chicken and Dumplings into the search box, a recipe with 4.5 stars will come up. I use the lower fat versions of the soup and the reduced fat versions of refrigerated biscuits...and usually only use 1 can. Most times I also reduce the butter a little as well. It's delicious and tastes wonderful on a chilly fall day or a cold winter day. And it cooks right in the crockpot! You'll get lots of tips from the reader reviews to make the recipe a little better (such as the biscuits need to cook just a little longer and to push them under the juice a little so they get coated). Occasionally I also like to make it more stew like or pot-pie like and will add lots of vegetables. I haven't made it since I started really getting on SparkPeople in the last month or so and therefore haven't calculated everything yet but I know it tastes great using the lower fat versions. Hope this helps! Sarah
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