Try this Crock Pot Chicken and Dumplings recipe, or contribute your own.
Suggest a better description1 Place the diced onions in a medium microwave safe bowl. Heat on high for 1 minute. Stir and heat for another 30 seconds, or until the onions are softened and slightly translucent.
2 Place the onions in the bottom of your slow cooker. Arrange the chicken breasts on top of the onions.
3 Sprinkle with pepper and thyme.
4 Spread the 2 cans of condensed chicken soup evenly on top of the chicken and add 74 in the chicken broth and garlic.
5 Cover and cook on high for 4 hours or until the chicken is tender.
6 Shred the chicken in the slow cooker and stir in the frozen peas and carrots.
7 Tear or cut the biscuits into 1- inch pieces and drop into the slow cooker.
8 When all the biscuits are added, stir to coat them evenly in the soup mixture, making sure they are all pressed into the liquid.
9 Replace the lid and cook for 1 more hour, or until the biscuits are cooked through, stirring once halfway through. Serve warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (584g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1077 | ||
Calories from Fat: 656 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 72.9g | 97 % | |
Saturated Fat 20.7g | 103 % | |
Monounsaturated Fat 29.5g | ||
Polyunsanturated Fat 16.1g | ||
Cholesterol 347.3mg | 107 % | |
Sodium 801.4mg | 28 % | |
Potassium 998.7mg | 26 % | |
Total Carbohydrate 12.4g | 4 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 10.4g | ||
Protein 88.5g | 126 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1077
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