Slow Cooker Creamy Chicken and Dumplings

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Description

Easy, creamy chicken and dumplings made from refrigerator biscuits are slow-cooked into comfort-food perfection.

Ingredients

  • 4 skinless, boneless chicken breast halves
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 1 onion, minced
  • 2 tablespoons butter
  • 2 tablespoons rosemary
  • ground black pepper to taste
  • 1 cup vegetable broth, or as needed
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Instructions

  1. Combine chicken
  2. cream of mushroom soup
  3. onion
  4. butter
  5. rosemary
  6. and black pepper in a slow cooker; add enough vegetable broth to cover the ingredients completely.
  7. Cook on High for 4 1/2 to 5 1/2 hours.
  8. Arrange torn biscuit dough on top of chicken mixture; continue cooking until dough is cooked through
  9. about 30 minutes more.

Prep Time: 15 mins

Cook Time: 5 hrs

Total Time: 5 hrs 15 mins

Servings: 8

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