WW Crockpot Chicken & Biscuits Stew



WW Crockpot Chicken & Biscuits Stew


    6 skinless, boneless chicken breast halves, cut in
    1 inch pieces
    2 cups cut up Yukon gold potatoes, cut in 1 inch pieces
    2 cups baby cut carrots
    2 celery ribs, sliced
    2 (10 3/4 oz) cans 98% Fat Free cream of celery or cream
    of chicken soup
    1 cup water
    1 tsp dried thyme leaves, crushed
    1/4 tsp ground black pepper
    2 cups baking mix ( such as Bisquick)
    2/3 cup milk


1. Stir into a 6 quart slow cooker the chicken, potatoes, carrots and celery.

2. Into a medium size bowl stir together the soup, water, thyme and black pepper
and pour mixture over the chicken and vegetables.

3. Cover and cook on LOW 7 to 8 hours or High 4 to 5 hours or until chicken is cooked through.

4. Stir together baking mix and milk in a medium size bowl.
Drop batter by spoonfuls onto chicken mixture. Turn to HIGH. Tilt lid to vent and cook 30 minutes
or until biscuits are cooked in the center.

Yield: 8 Servings
Serving Size: 1-1/4 Cups per Serving
WEIGHT WATCHERS Points Plus+= 8 Per serving
Nutritional Information
Calories 312, Fat 8g, Cholesterol 60mg, Carbs 33g, Fiber 3g, Protein 25g

This is a recipe bookmark. Please visit the original recipe for accurate ingredients & directions.


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