Easy, creamy chicken and dumplings made from refrigerator biscuits are slow-cooked into comfort-food perfection.
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
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
Arrange torn biscuit dough on top of chicken mixture; continue cooking until dough is cooked through, about 30 minutes.
Nutrition Facts
Per serving
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