Creamy chicken and dumplings cook in the slow cooker with refrigerated biscuit dough, resulting in a comforting meal that's perfect for chilly nights.
Preparation Time
15 mins
Cooking Time
5 hr
Total Time
5 hr 15 mins
Calories
405 Calories
Recipe Instructions
Step 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.
Step 2
Arrange torn biscuit dough on top of chicken mixture; continue cooking until dough is cooked through, about 30 minutes.
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
