Slow Cooker Creamy Chicken and Dumplings
Easy, creamy chicken and dumplings made from refrigerator biscuits are slow-cooked into comfort-food perfection.Prep:15 minsCook:5 hrsTotal:5 hrs 15 minsServings:8Yield:8 servings
Ingredients
Ingredient Checklist
- 4 eaches 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
Directions
Instructions Checklist
- Step 1Combine 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 2Cook on High for 4 1/2 to 5 1/2 hours.
- Step 3Arrange 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.
Nutrition Facts
Per Serving:385 calories; protein 17.3g 35% DV; carbohydrates 37.9g 12% DV; fat 18.3g 28% DV; cholesterol 37.6mg 13% DV; sodium 1294mg 52% DV.© Copyright 2020 allrecipes.com. All rights reserved.Printed from https://www.allrecipes.com 10/26/2020