WEIGHT WATCHERS CHICKEN AND DUMPLINGS RECIPES

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CROCKPOT CHICKEN AND DUMPLINGS WITH GRANDS BISCUITS



Crockpot Chicken and Dumplings with Grands Biscuits image

Provided by Michelle

Categories     Dinner

Prep Time 15 minutes

Cook Time 240 minutes

Yield 6

Number Of Ingredients 11

1 cup chopped red onion
1 pound thinly sliced chicken breast
½ teaspoon salt
½ teaspoon celery salt
½ teaspoon pepper
2 cans of condensed cream of chicken soup
3 cups chicken broth
2 tablespoons butter
1 bay leave
1 bag frozen mixed vegetables (carrots, corn, peas, green beans)
1 can refrigerated homestyle Pillsbury Grands biscuits

Steps:

  • In crockpot add onion and place chicken breast on on top.
  • Sprinkle salt, celery salt, pepper.
  • Add condensed soup and chicken broth
  • Cut butter into small pieces and add bay leave
  • Cook for 3 hours on HIGH
  • Take chicken out and shredded with 2 forks
  • Add frozen vegetables and cook for 15 minutes on HIGH
  • During this time. Separate all 8 biscuits and cut each of them in 8 pieces. You should have 64 pieces total.
  • Add the biscuit pieces to the crockpot and cook for 45 minutes to 1 hour.
  • Serve and Enjoy!

CHICKEN VEGETABLE BARLEY SOUP RECIPE | ALLRECIPES



Chicken Vegetable Barley Soup Recipe | Allrecipes image

This soup is hearty and has great flavor. I like barley in soups instead of rice and this is a great use of barley.

Provided by LEENEMS

Categories     Barley Soup

Total Time 1 hours 10 minutes

Prep Time 35 minutes

Cook Time 35 minutes

Yield 12 servings

Number Of Ingredients 14

1 cup slivered almonds
2 tablespoons olive oil
1 medium onion, chopped
1 cup chopped celery
4 cups sliced fresh mushrooms
4 cloves garlic, minced
1 cup chopped carrots
5 cups diced red potatoes
3 cups chopped cooked chicken
2 ½ quarts chicken broth
1 cup quick-cooking barley
2 tablespoons butter
½ cup chopped fresh parsley
salt and black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spread slivered almonds evenly over a baking sheet. Toast in preheated oven until golden brown and fragrant.
  • Heat the oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.
  • Stir in carrots, potatoes, chicken, and broth. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer 20 minutes.
  • Remove from heat, and stir in butter, parsley, and toasted almonds. Season with salt and pepper to taste.

Nutrition Facts : Calories 274.7 calories, CarbohydrateContent 27.1 g, CholesterolContent 31.3 mg, FatContent 12 g, FiberContent 5.6 g, ProteinContent 16 g, SaturatedFatContent 2.7 g, SodiumContent 61.6 mg, SugarContent 2.8 g

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