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Slow Cooker Creamy Chicken and Dumplings Recipe

Recipe by: rosencat

"Easy, creamy chicken and dumplings made from refrigerator biscuits are slow-cooked into comfort-food perfection."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook5 h
  • Ready In5 h 15 m
  • 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.
  • 2Cook on High for 4 1/2 to 5 1/2 hours.
  • 3Arrange torn biscuit dough on top of chicken mixture; continue cooking until dough is cooked through, about 30 minutes more.
Footnotes
  • Cook's Note:
  • Chicken broth can be substituted for the vegetable broth.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
Ingredients
  • 8 servings
  • 385 cals
  • 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

Amount per serving ( 5 total)

  • Calories:
    385
    19%
  • Fat:
    18.3
    28%
  • Carbs:
    37.9
    12%
  • Protein:
    17.3
    35%
  • Cholesterol:
    38
    13%

Based on a 2,000 calorie diet

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