Description
Easy, creamy chicken and dumplings made from refrigerator biscuits, slow-cooked to comfort food perfection.
Ingredients
- ¼ cup water, or as needed
- 1 teaspoon poultry seasoning
- salt and ground black pepper to taste
- 4 skinless, boneless chicken breast halves
- 1 (10.75 ounce) can low-sodium chicken broth, divided
- 1 large onion, finely diced
- 3 carrots, chopped
- 4 stalks celery, chopped
- 2 tablespoons butter
- 1 (10.75 ounce) can reduced-fat condensed cream of celery soup (such as Campbell’s®)
- 1 (10.75 ounce) can reduced-fat condensed cream of chicken soup (such as Campbell’s® Healthy Request)
- ½ teaspoon dried rosemary
- 1 (10 ounce) package refrigerated biscuit dough, torn into pieces
Instructions
- Whisk water
- poultry seasoning
- salt
- and black pepper together in a bowl; add chicken to the bowl and turn to coat.
- Pour 1/2 of the chicken broth into a slow cooker; add chicken and poultry seasoning mixture. Layer onion
- carrots
- and celery
- respectively
- over chicken. Dot butter over vegetables; pour both condensed soups and remaining broth over vegetables
- then sprinkle rosemary on top.
- Cook on High for 3 1/2 to 4 1/2 hours. Remove chicken from slow cooker and shred with two forks; return chicken to slow cooker. Add biscuit dough pieces to the chicken mixture. Cook on High for 1 1/2 hours.
Prep Time: 20 mins
Cook Time: 5 hrs
Total Time: 5 hrs 20 mins
Servings: 8