Crock Pot Chicken and Dumplings
For anyone who finds it useful, a serving is 5 Weight Watchers points.
4 boneless, skinless chicken breasts
1 can fat free Cream of Chicken soup
6 biscuits (Pilsbury Golden Homestyle Buttermilk Canned Biscuits)
2 c. water
1 Tbsp. bouillon, any flavor
(Note: I used 2 cups chicken broth, and eliminated the 2 c. water and bouillon - you're the boss of yourself, so do whatever you want.)
Cut the chicken into bite-sized pieces. Add all the ingredients except for biscuits. Add salt, pepper, and any other seasonings you would like. Cook on Low 5-6 hours. In the last 30 minutes of cooking, turn your crock pot on High and tear biscuits into 1 inch pieces and add to slow cooker. If you want biscuits to form "crust" on top, just leave them alone for 30 minutes. If you'd rather them be more "soggy" like dumplings and mixed in, stir them into the mixture a couple times during the 30 minutes.
Makes six 3/4 c. servings.