Slow Cooker Creamy Chicken and Dumplings

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

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.
Cook on High for 4 1/2 to 5 1/2 hours.
Arrange torn biscuit dough on top of chicken mixture; continue cooking until dough is cooked through, about 30 minutes more.

05/21/2018

recipepes.com Slow Cooker Creamy Chicken and Dumplings, recipe PT15M PT1H 5 455 calories

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Ingredients

Directions