Crockpot Chicken & Dumplings

• porciones: 4 servings
• tiempo activo: 10 minutes
• tiempo total: 4 hours 10 minutes

Ingredientes

1 onion, chopped

1 1/4 lb. boneless skinless chicken breasts

1 tsp. dried oregano

Kosher salt

Freshly ground black pepper

2 (10.5-oz.) cans cream of chicken soup

2 c. low-sodium chicken broth

4 sprigs fresh thyme

1 bay leaf

2 stalks celery, chopped

2 large carrots, peeled and chopped

1 c. frozen peas, thawed

3 cloves garlic, minced

1 (16.3-oz.) can refrigerated biscuits

Instrucciones

Scatter onion in the bottom of a large slow cooker then top with chicken. Season with oregano, salt, and pepper.

Pour soup and broth over chicken, then add thyme and bay leaf. Cover and cook on High until the chicken is cooked through, about 3 hours.

Discard thyme and bay leaf, then shred chicken with two forks. Stir in celery, carrots, peas, and garlic. Cut or tear biscuits into small bite-sized pieces then stir into chicken mixture. Spoon liquid over any biscuits at the top.

Cook on High until vegetables are tender and biscuits are cooked through, stirring every 30 minutes, about 2 hours more.

Nutrición

• Calorías: 668
• Grasa Total: 22 g
• Grasa Saturada: 7 g
• Grasa Trans: 1 g
• Colesterol: 109 mg
• Sodio: 1927 mg
• Carbohidratos Totales: 64 g
• Fibra Dietética: 6 g
• Azúcares Totales: 10 g
• Proteína: 47 g