Recipe Details
Ingredients
-
4skinless, boneless chicken breast halves
-
2tablespoonsbutter
-
2cupsnatural cream of chicken soup
-
1onion, finely diced
-
3carrots, sliced
-
10ouncesrefrigerated reduced-fat biscuit dough, torn into pieces
-
1cupfrozen peas
Cooking Directions
-
Place chicken, butter, cream of chicken soup, and onion in a slow cooker. Cover and cook on High for 5 to 6 hours. Stir in carrots after 5 hours of cooking.
-
Place torn biscuit dough on top of chicken mixture 30 minutes before serving. Cover and cook until dough is no longer raw in the center, about 25 minutes. Lift edges of biscuits and stir in peas. Let stand until warm before serving.
Editor’s Note:
This recipe is a healthier version of Slow Cooker Chicken and Dumplings.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories248 | |
| % Daily Value * | |
| Total Fat 7g |
9% |
| Saturated Fat 3g |
16% |
| Cholesterol 41mg |
14% |
| Sodium 758mg |
33% |
| Total Carbohydrate 29g |
11% |
| Dietary Fiber 3g |
10% |
| Total Sugars 4g |
|
| Protein 16g |
32% |
| Vitamin C 6mg |
7% |
| Calcium 28mg |
2% |
| Iron 2mg |
9% |
| Potassium 455mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
