Instant Pot Chicken n Dumplins. Weight Watcher Friendly 4 SmartPoints
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I made this tonight and only had one can of soup to add.. still came out great!!! Ty
Is a serving a cup or more? Looks delicious!!!!
Thank for responding…..
Curious? There’s just 2 of us. Does this freeze well?
Looks delicious. Comfort food! It’s a chilly day here in Chicago. In the 40s and it snowed this morning on April 27th. Tfs
Just stumbled across this recipe and subscribed to your channel. Love it. I've lost 15 pounds since 2/24 (now 204, was 219). Goal – 195. You asked us to comment if we made it differently, so here goes. I only use Better Than Boullion (to me there is no base better) so I made 4 c. chix broth (4 tsp. BTB = 2SP) with that. I don't like the smell of boullion cubes nor the taste. I'm totally sold on BTB and have all flavors. I used 1 T. Smart Balance Light buttery spread (2SP) with the OVO instead of margarine to saute the veggies. After veggies sauted I added 1 c. frozen peas. I also added 1T of Badia chicken seasoning. We men like a lot of meat, so I used 2# of chix breast. I did thicken it up a bit with a 2T corn starch slurry (2SP). I only had the regular soups, not the nonfat, so I figured the total SP = 5 per serving (10 servings total). The use of the Smart Balance compensated for the higher-point margarine. The 4 tsp. BTB chix base was 2SP, but just one is 0, so I did not count it since it was divided 10 ways. Also the 2T of cornstarch is 2 SP but I did not worry about it. This came out most deliciious and will be one of my best recipes thanks to you. I love my Instant Pot. In fact, I have two: both a 6- and 8-quart. I get a lot of recipes from the channel "pressureluck" as all his recipes are IP but not WW, so I transform them. I love the way he presents his recipes and is very humerous and he gets right with it, no mundane chit-chat. I am afraid the Food Network is going to grab him up–he's that good and humerous. You should check his channel out just for fun. His web site is pressureluckcooking.com. Tell him Tom sent you. I enjoy your channel very much and have made many of your WW recipes. Keep up the wonderful cooking! Have a nice Sunday, Tom
Kim, I had to come back and edit this and mention something I forgot. I also sous vide cook. If you have not tried it you're missing out. Mine is an Anova Nano sous vide and I got it on Amazon about $95 . I have never had such delicious steak in my life or other foods, veggies, et cetera. Restaurants have been using this method for years–that's how you get such tender steaks, and now the public is privy to this cooking technique. It works! Check it out. -TOM
I just discovered your channel. I am planning on making this tonight. How many WW freestyle points is this?
Chicken & Dumplings Math
1 lb. Skinless Boneless Chicken Breast = 0 points
98% Fat Free Cream of Chicken Soup = 6 points
98% Fat Free Cream of Celery Soup = 5 points
1 Tbsp Margarine = 4 points
4 Cups Chicken Broth = 1 point
1 cup chopped onion = 0 point
1 cup chopped carrots
= 0 point
1 cup chopped celery
= 0 point
2 chicken bullion cubes
= 0 point
1 tube 7.5 oz Great Value buttermilk biscuits = 16 points
Total = 32 points
1 Serving = 1 Cup (8 ounces)= 4 points per serving
In order to get 4 points there would need to be 10 servings yielded or 10 servings x 8 ounces = 80 ounces of Chicken and Dumplings to serve.
(Note: The video title says 3 points, but the video says 4 points. It seems as though the video is correct)
I absolutely love your Recipes there simple you always have the points the ingredients your inventive on RECIPES and share your IDEAS with your WW family you never disappoint thank you
Very yummy. Instead of putting the dough in and making dumplings I transfer to a casserole dish and make in the oven for more of a chicken pot pie dish. Also you can use the low-fat crescent rolls. I have made it a few times and its great. Thanks Kim!
This recipe looks great. My husband has been wanting me to make chicken and dumpling for years and now that I have the instantpot and your video I’m giving it a try.
I made this EXACTLY how you said to… It was AMAZING… Thank you 😀
3 or 4 smart points… title and voice say two different things. Either way… thanks for the video
How much is a serving ??i
Wow..you make this so easy to follow..💘
This turned out & tasted great!! I am going to try making my own dumplings next time. I will post if I come up with recipe & points for them. I grew up with rolled & flatter dumplings. But these worked ok. Thanks for the video & recipe!!!
How long would you cook this in a crockpot?
Do you think a serving could be a cup?
Made this husband loved it made noodles on side cooked chicken in chicken broth first then added to crock pot then cooked veg without oil! Love it thank you!!
getting ready to make this for the second time, very, very good. Thank you for feeding me healthy LOL
Hi new subscriber here! I can't wait to try this, I have been wanting to get an instant pot. Question, is it 3 points with the original soups and 2TBS of margarine? Or 3pts with what you modified? I remember you saying that you calculated the points before you went to the store and you found the reduced fat one's.
OMGoodness! This is good! Having it right now for lunch. I added a little thyme and minced garlic, and cooked the breasts in the broth for 10 minutes , removed it all, and then sautéed the veggies and added chicken and broth back in for another 10 minute round to help keep the veggies a little crisper. Can’t wait for fall weather to enjoy this on a cool day. Thanks for sharing the recipe with us!
This recipe looks yummy! I’ll have to try this for sure. Thanks for sharing with us!
Made this for lunch today. It was better than the way I use to make chicken and dumplings
It looks delicious.
What size insta pot do you use
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Looks delicious. Going to try this one. Newly subscribed. Check out my cooking channel and please subscribe if you like it.
Great looking recipe! Was regular margarine used or light margarine?
You can save the fat, if you want, getting your veggies cooked. You can use water or stock. All you need is a few tablespoons (4 or so), get the water steaming, put in your veg. saute as usual. If they start to stick at a little more water a tbs at a time. Once they are where you want them to be, continue. I have never had a problem with doing things this way. Now that I am almost at goal, I do it more often. Give it a try sometime and see if you like it.
Is a serving 1 cup
In what size instant pot is this amount for? I have the small instant pot…..wondering if I should half the recipe, but use the same amount of time??
Can this be made in a Crock-Pot?
Looks delicious! What is the size of each serving? I know you said it made 10 servings , but I was wondering what it was in cups?