Easy, creamy slow cooker chicken and dumplings made from refrigerator biscuits, cooked to comfort food perfection.
Ingredients
- water: 0.25 cup (or as needed)
- poultry seasoning: 1 tsp
- salt and ground black pepper: (to taste)
- skinless, boneless chicken breast halves: 4 piece
- low-sodium chicken broth: 1 can (10.75 ounce can, divided)
- onion: 1 piece (diced)
- carrots: 3 piece (chopped)
- stalks celery: 4 piece (chopped)
- butter: 2 Tbsp
- reduced-fat condensed cream of celery soup (such as Campbell's®): 1 can (10.75 ounce can)
- reduced-fat condensed cream of chicken soup (such as Campbell's® Healthy Request): 1 can (10.75 ounce can)
- rosemary: 0.5 tsp (dried)
- refrigerated biscuit dough, torn into pieces: 1 pack (10 ounce pack)
Metric Conversion
Stages of cooking
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Whisk water, poultry seasoning, salt, and black pepper together in a bowl; add chicken to the bowl and turn to coat.
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Pour 1/2 of the chicken broth into a slow cooker; add chicken and poultry seasoning mixture. Layer onion, carrots, and celery, respectively, over chicken. Dot butter over vegetables; pour both condensed soups and remaining broth over vegetables, then sprinkle rosemary on top.
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Cook on High for 3 1/2 to 4 1/2 hours. Remove chicken from slow cooker and shred with two forks; return chicken to slow cooker. Add biscuit dough pieces to the chicken mixture. Cook on High for 1 1/2 hours.
