Slow Cooker Chicken and Dumplings

This recipe was adapted from SARAAK's recipe found on WeightWatchers.com

If you are craving a comfort food, this is a good fix! It's also an instant-warm up on those chilly, rainy spring days.

Ingredients

1 1/2 lbs of boneless, skinless chicken breast
2 cans of 98% fat free cream of chicken soup (in a bind, you can substitute one of the two cans
for some other "cream of..." soup you have on hand)
1/2 cup diced carrots
1/2 cup diced green bell peppers
1/2 cup fresh or frozen green beans
1/2 cup fresh or frozen corn
2 soup cans of water
1- 7.5 oz container of Pillsbury reduced-fat buttermilk biscuits (or half of a regular container)

Directions

-Spray a skillet with non-stick cooking spray and brown the chicken breasts. Feel free to salt and pepper them to taste if you wish. Spray or line the slow cooker at the same time.
-Place the browned chicken in the slow cooker.
-Add the carrots, green beans, and green peppers to the same pan and saute until almost done.
-Add the sauteed veggies as well as the frozen corn to the slow cooker.
-Put the two cans of soup in the slow cooker as well as two full cans of water.
-Cook on high 4-5 hours or until the chicken shred easily and the sauce is combined and creamy.
-About 30 minutes before serving, cut up the 4 biscuits into quarters and add them to the slow cooker; allow them to cook for 30 minutes (no stirring needed).

Nutritional Information
The recipe makes 4 servings, and each serving will contain about 1 1/2 cups and 4 dumplings. Each serving has about 308 calories, 11 g fat, 3.3 g fiber, and 48 g protein.