Chicken And Dumplings Weight Watchers Recipes

CHICKEN AND DUMPLINGS

Steps:

• Add onions to 6 quart crock pot and top with chicken breasts.
• In a medium bowl, combine cream of chicken soup, chicken broth, parsley, poultry seasoning and garlic powder. Pour over the onions and chicken. Cook on low for 6 hours.
• In a medium bowl, mix together the Bisquick and skim milk.
• Turn crock pot on high. By the spoonful add the biscuits to the top. Replace lid and let it cook for one hour or until biscuits are cooked.

SLOW COOKER CHICKEN AND DUMPLINGS

Steps:

• Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
• Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

WEIGHT WATCHER'S SOUTHERN-STYLE CHICKEN & DUMPLINGS RECIPE - (4.1/5)

Steps:

• Heat a large saucepan over medium heat until hot. Swirl in the oil, then add the celery, carrots, onion, garlic, and thyme. Cook, stirring occasionally, until the vegetables are softened, 5 to 6 minutes. Add the broth and chicken. Bring to a boil; reduce the heat, cover, and simmer 10 minutes. Add the green beans and simmer until the vegetables are tender, 10 to 15 minutes. Stir in the parsley. Meanwhile, combine the flour, baking powder, salt, and pepper in a medium bowl. Stir the water into the flour mixture just until moistened. Drop the dough, by rounded teaspoonfuls, onto the simmering stew, making 12 dumplings. Cover and simmer until the dumplings have doubled in size and are cooked through, 15 to 20 minutes.

CHICKEN AND DUMPLINGS (LOW-FAT)

Steps:

• Coat large dutch oven with cooking spray.
• Add potatoes, onion, celery, carrots and chicken, cook for 15 minutes, stirring occasionally.
• Pour in chicken broth; season with poultry seasoning, salt and pepper simmer all together for 15 minutes.
• Pour in half-and-half and bring to a boil; add bacon bits.
• In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot.

WEIGHT WATCHER'S CHICKEN & DUMPLINGS MADE WITH TORTILLAS

Steps:

• Combine the broth, soup, and chicken in a large saucepan and bring to a boil.
• Add celery salt, salt, and pepper.
• While keeping liquid boiling, drop tortillas into liquid one at a time.
• Reduce heat and simmer 20-30 minutes, until tender.

WW CHICKEN AND HERB DUMPLINGS

Steps:

• 1. Heat oil in a dutch oven over medium-high heat. Add onion, celery, and carrot; saute 10 minutes or until tender. Add chicken, broth, water, and thyme; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes.
• 2. While soup simmers, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, rosemary, and salt into a bowl. Cut in butter with a pastry blender or 2 knives until mixtures resembles coarse meal. Add buttermilk, stirring just until moist.
• 3. Drop dough by heaping teaspoonfuls into simmering chicken mixture. Cover and cook over low heat 11 minutes (do not let soup boil). YIELD: 6 servings (serving size: about 3/4 cup chicken mixture and 3 dumplings).

LOW FAT CHICKEN AND DUMPLINGS

Steps:

• In large saucepan, bring water to a boil over high heat.
• Add chicken, return to a boil, lower heat.
• Cover chicken and simmer for 30 minutes or until it is fork tender.
• Remove chicken and defat the stock.
• Return chicken and stock to pan adding cream of chicken soup and return to a boil while you mix the dumplings.
• In a medium bowl, mix the egg substitute and milk into the flour to form a soft batter-like dough.
• Drop by teaspoonfuls into the boiling broth.
• Let boil 15 minutes without stirring to thicken.
• Do Not Stir.

WEIGHT WATCHERS 30 MINUTE CHICKEN DINNER 8 POINTS

Steps:

• Spray an unheated large saucepan with nonstick coating.
• Add onion; cook and stir over medium heat until onion is tender but not brown.
• Carefully stir in water, uncooked rice, thawed concentrate, soy sauce, ginger, and pepper. Bring to boil; reduce heat. Cover and simmer for 15 minutes.
• Sprinkle frozen vegetables on top of mixture; do not stir inches Cover and simmer about 5 minutes more or until rice and vegetables are tender and liquid is absorbed.
• Stir in chicken; heat through.