Slow Cooker Creamy Chicken and Dumplings

Slow cooker chicken and dumplings are made simple using refrigerated biscuit dough for a comfort-food dinner on winter weeknights.

• Preparation Time: 15 mins
• Cooking Time: 5 hr
• Total Time: 5 hr 15 mins
• Calories: 385 Calories

Ingredients

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

Recipe Instructions

Step 1

Combine chicken, cream of mushroom soup, onion, butter, rosemary, and black pepper in a slow cooker; add enough vegetable broth to cover the ingredients completely.

Step 2

Cook on High for 4 1/2 to 5 1/2 hours.

Step 3

Arrange torn biscuit dough on top of chicken mixture; continue cooking until dough is cooked through, about 30 minutes more.