Slow Cooker Creamy Chicken and Dumplings


  • 4skinless, boneless chicken breast halves
  • 2 (10.75 ounce) canscondensed cream of mushroom soup
  • 1onion, 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

  • 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.

  • Cook's Note:

    Chicken broth can be substituted for the vegetable broth.

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