Low Fat WW Crockpot Nostalgic Chicken and Dumplings
This has got me thinking. I know I have mom’s chicken and dumplings recipe around here somewhere, and I know she uses 2% milk. Hmmm.
6 bone-in chicken breast halves (10 oz. each), skin removed
2 whole cloves
12 frozen pearl or small whole onions, thawed
1 bay leaf
1 garlic clove, minced
1/2 tsp. each salt, dried thyme and dried marjoram
1/4 tsp. pepper
1/2 cup reduced-sodium chicken broth
1/2 cup white wine or additional chicken broth
3 tbsp. cornstarch
1/4 cup cold water
1/2 tsp. browning sauce, optional
1 cup reduced-fat biscuit/baking mix
6 tbsp. fat-free milk
1 tbsp. minced fresh parsley
Place the chicken in a crockpot. Insert cloves into an onion; add to
slow cooker. Add bay leaf and remaining onions. Sprinkle chicken with
salt, thyme, marjoram and pepper. Pour broth and wine or additional broth
over chicken mixture. Cover and cook on low for 4 1/2 to 5 hrs. or until
chicken juices run clear and a meat thermometer reads 170*.
Remove chicken and keep warm. Discard cloves and bay leaf. Increase
temperature to high. In a small bowl, combine cornstarch, water and
browning sauce, if desired until smooth. Stir into crockpot.
In another bowl, combine biscuit mix, milk, and parsley. Drop by
tablespoonfuls onto simmering liquid. Cover and simmer for 20-25 min. or
until a toothpick inserted into dumplings comes out clean (do not lift
cover while simmering). Serve dumplings and gravy over chicken.
Per serving: 295 cal ,5 g fat , 1 g sat fat , 89 mg chol , 561 mg sod ,
24 g carb , 2g fib , 36 g prot Exchanges: 4 lean meat, 1 starch, 1 veg
Points: 6 Makes 6 servings
Light & Tasty Nov. 18 2002