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