Crockpot Chicken & Dumplings

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 4 hours 10 minutes

食材

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

步驟

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.

營養

• 卡路里: 668
• 總脂肪: 22 g
• 飽和脂肪: 7 g
• 反式脂肪: 1 g
• 膽固醇: 109 mg
• 鈉: 1927 mg
• 總碳水化合物: 64 g
• 膳食纖維: 6 g
• 總糖: 10 g
• 蛋白質: 47 g