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
Calories 312, Fat 8g, Cholesterol 60mg, Carbs 33g, Fiber 3g, Protein 25g
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