Prep Time: 15 minutes
Cook Time: High 2 hours 30 minutes; Low 5 hours
Makes 6 servings
1 pound boneless, skinless chicken breasts, cut into small pieces
2 cans (14.5 ounces each) fat-free, low-sodium chicken broth
1 package (10 ounces) frozen mixed vegetables
1 onion, chopped
11/2 cups biscuit or all-purpose baking mix
1/2 cup 1% milk
1. Place the chicken, broth, mixed vegetables, and onion in a 4- to 6-quart slow cooker. Stir to combine.
2. Cover and cook on low for 5 hours or on high for 2 hours 30 minutes, or until the chicken is no longer pink.
3. In a large bowl, combine the biscuit or baking mix and milk. Drop by rounded tablespoonfuls into the soup. Re-cover and cook on high for 1 hour.
Per serving: 250 calories, 26 g protein, 32 g carbohydrates, 3 g fat, 1 g saturated fat, 4 g fiber, 418 mg sodium