Easy, creamy chicken and dumplings made from refrigerator biscuits are slow-cooked into comfort-food perfection.
Ingredients
- skinless, boneless chicken breast halves: 4 piece
- condensed cream of mushroom soup: 2 cans (10.5 ounce cans)
- onion: 1 piece (minced)
- butter: 2 Tbsp
- rosemary: 2 Tbsp
- ground black pepper: (to taste)
- vegetable broth: 1 cup (or as needed)
- refrigerated biscuit dough, torn into pieces: 2 packages (10 ounce packages)
Metric Conversion
Stages of cooking
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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.
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Arrange torn biscuit dough on top of chicken mixture; continue cooking until dough is cooked through, about 30 minutes.
