Slow Cooker Creamy Chicken and Dumplings recipe

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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

Nutrition Info

385.3 calories
carbohydrate: 37.9 g
cholesterol: 37.6 mg
fat: 18.3 g
fiber: 1.2 g
protein: 17.3 g
saturatedFat: 5.7 g
servingSize: -
sodium: 1294 mg
sugar: 7.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

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

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

Recipe Yield

8 servings

Recipe Note

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

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