Slow Cooker Creamy Chicken and Dumplings

Ingredients

• 4 skinless , boneless chicken breast halves
• 2 cans condensed cream of mushroom soup , 10.5 ounce
• 1 onion , minced
• 2 tablespoons butter
• 2 tablespoons rosemary
• ground black pepper to taste
• 1 cup vegetable broth , or as needed
• 2 packages refrigerated biscuit dough , 10 ounce

Instructions

1. 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.

2. 2

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