Slow Cooker Creamy Chicken and Dumplings
Description
Creamy chicken and dumplings cook in the slow cooker with refrigerated biscuit dough, resulting in a comforting meal that's perfect for chilly nights.
Ingredients
•
4 skinless, boneless chicken breast halves
•
2 (10 3/4 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
Directions
1
Combine chicken, condensed soup, onion, butter, rosemary, and pepper in a slow cooker. Add enough vegetable broth to cover the ingredients completely. Cover and cook on High for 4 1/2 to 5 1/2 hours.
2
Arrange torn biscuit dough on top of chicken mixture; continue cooking until dough is cooked through, about 30 minutes.