Slow Cooker Creamy Chicken and Dumplings
Hello friends, welcome to Dumplings Recipe. Today we are going to make Slow Cooker Creamy Chicken and Dumplings.
Easy, creamy chicken and dumplings made from refrigerator biscuits are slow-cooked into comfort-food perfection.
- Prep Time: 15 minutes
- Cook Time: 5 hrs
- Total Time: 5 hrs 15 minutes
Ingredients for making 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
Directions for making Slow Cooker Creamy Chicken and Dumplings
- 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.
Chefs Tips
- Chicken broth can be substituted for the vegetable broth.
Nutrition Facts for Slow Cooker Creamy Chicken and Dumplings
- Servings Per Recipe 8
- Calories 385
- % Daily Value *
- Total Fat 18g 23%
- Saturated Fat 6g 29%
- Cholesterol 38mg 13%
- Sodium 1294mg 56%
- Total Carbohydrate 38g 14%
- Dietary Fiber 1g 4%
- Total Sugars 7g
- Protein 17g
- Vitamin C 2mg 8%
- Calcium 67mg 5%
- Iron 3mg 18%
- Potassium 262mg 6%
