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This one is going in our Fall Menu! Stacey's crock-pot chicken and dumplings from Spark Recipes!
1/2 lb of Chicken Breast, raw
1 can of Campbell's Cream of Chicken Soup (98% fat free)
1 can of Healthy Request Cream of Mushroom Soup
2 soup cans of water
1/2 bag of frozen Mixed Vegetables (1lb bag)
1 small onion
1 tablespoon of minced garlic
1 can of Biscuit, plain or buttermilk, 8 biscuits
Salt and pepper to taste
Spray crock-pot with Pam and cut chicken breasts into halves, place chicken on the bottom of the crock-pot.
Dice up onion and mince garlic; add to crock-pot along with cream of chicken and mushroom soup, 2 soup cans of water, frozen mixed vegetables, mix together.
Cook on high for about 6-8 hours, 2 hours before serving, cut biscuits in strips or into quarters, set on top of soup mixture or mix everything together.
**If you want more of a doughy noodle stir biscuits into the mixture.
10, 1 cup servings
Number of Servings: 10
Servings Per Recipe: 10
Amount Per Serving
Total Fat: 3.8 g
Cholesterol: 20.6 mg
Sodium: 895.7 mg
Total Carbs: 22.5 g
Dietary Fiber: 2.1 g
Protein: 8.7 g
Team Leader Lambeau Field Hq www.sparkpeople.com/myspark/groups_i
Making chili today. No solid recipe. I just brown 3lbs beef, season, and slow cook with whatever beans and veggies I have in the house. And tomatoes, of course. Lol
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I'm cooking Sour Cream and Bacon Crockpot Chicken tonight!! The recipe is now added to sparkpeople!
Both of those sound really good! Thanks for the ideas.
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Thank you Sounds good will try this week end
Sounds Yummy! Thanks for sharing!
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Awesome subject thank you ! I love to take a can of cream chicken soup and a can of cheddar cheese soup put in crock pot and chicken tenders or breast till tender . Keep broth for gravy or over bread !
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1 1/2 pounds baby red potatoes, halved
2 cups baby carrots
1 medium onion, cut into wedges
3 pounds bone-in chicken thighs and drumsticks, skin removed
1/2 cup water
1 tablespoon Lawry's® Seasoned Salt
2 teaspoons dried parsley flakes
1/2 teaspoon coarse ground black pepper
3 tablespoons cornstarch
1/2 cup milk
1. Place potatoes, carrots and onion in slow cooker. Place chicken on top of vegetables. Mix water, seasoned salt, parsley and pepper in small bowl until well blended. Pour over chicken and vegetables. Cover.
2. Cook 8 hours on LOW or 4 hours on HIGH.
3. Mix cornstarch and milk in small bowl until smooth. Stir into sauce in slow cooker. Cover. Cook 15 minutes longer on HIGH or until sauce is thickened. Serve with biscuits, if desired.
Test Kitchen Tips:
•For a quick start in the morning, cut the vegetables into pieces the night before, then refrigerate until you're ready to start cooking. Just remember to cover the potatoes with water to prevent discoloration; drain before adding to the slow cooker.
•For best results, do not remove cover during cooking.
Nutrition Information per serving
•Low Calorie •Low Fat
Calories 243, Fat 7g, Protein 23g, Carbohydrates 22g, Cholesterol 70mg, Sodium 677mg, Fiber 3g
CROCK POT CHICKEN STEW RECIPE
Edited by: WILDXANGELS at: 10/4/2012 (04:47)
e time zone