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 mins
Cook Time:
5 hrs
Total Time:
5 hrs 15 mins
8 servings


  • 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


  1. 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.

  2. Cook on High for 4 1/2 to 5 1/2 hours.

  3. Arrange torn biscuit dough on top of chicken mixture; continue cooking until dough is cooked through, about 30 minutes more.

Cook's Note:

Chicken broth can be substituted for the vegetable broth.

Nutrition Facts (per serving)

385 Calories
18g Fat
38g Carbs
17g Protein
Nutrition Facts
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%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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