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Chicken and Dumplings are probably the ultimate comfort food. Tender juicy shredded chicken and soft dumplings in a rich creamy brothy gravy.

This recipe uses a few little short cuts to make it really quick and easy to put together.  I love the addition of frozen veggies for color, flavor and some extra nutrients.

Ingredients:

4 boneless skinless chicken breast

1 can chicken broth

2 cans cream of chicken

sliced carrots

sliced celery

1/2 can peas

1/2 onion

crumbled bacon

parsley

garlic powder

salt and pepper

1 can flaky biscuits

Instructions:

Place chicken breasts in bottom of crockpot

Pour chicken broth and both cream of chickens over it

Add in carrots, celery and onion. How much ever you prefer

Add in garlic powder, salt and pepper and parsley flakes over it, how much ever you prefer

Cook on high for 3 hours

Remove chicken and shred. Add the chicken back in with some crumbled bacon and the peas, stir together.

Break up the flaky biscuits, uncooked, and put in the crockpot. I break each roll in about 3 parts and just place them on top.

Remain cooking for another hour or so on high or until done. Enjoy!

Preparation time: 15 minute(s)

Cooking time: 6 hour(s) 30 minute(s)

Diet tags: Reduced fat, High protein

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

Entire recipe makes 6 servings | Serving size is 1 dumpling with 1/6th of soup | Each serving = 8 Points +

PER SERVING: 321 calories; 5g fat; 43g carbohydrates; 21g protein; 3.5g fiber