Slow Cooker Creamy Chicken and Dumplings

Name: Slow Cooker Creamy Chicken and Dumplings
Total time: 330 min
Yield: 8 份量
Ingredients: 🍗 4 skinless, boneless chicken breast halves; 2 (10.5 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

成本 $12, 保存 $15

來源: Recommended by CookPal

330 分鐘
8 份量
$12

Slow Cooker Creamy Chicken and Dumplings

成本 $12, 保存 $15

來源: Recommended by CookPal

330 分鐘
8 份量
$12

食材

Chicken
- 🍗 4 skinless, boneless chicken breast halves
Soup and Dairy
- 2 (10.5 ounce) cans condensed cream of mushroom soup
Vegetable
- 🧅 1 onion, minced
Condiments and Spices
- 🧈 2 tablespoons butter
- 2 tablespoons rosemary
- ground black pepper to taste
Broth and Liquid
- 1 cup vegetable broth, or as needed
Baked Goods
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

步驟

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 to 4.5 hours.

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

營養成分

每份

🔥

405

卡路里

27
蛋白質
45
碳水化合物
13
脂肪

💡 For extra flavor, toast the rosemary before adding it to the slow cooker.Ensure the biscuit dough is evenly spread out on top for uniform cooking.This recipe works well for meal prep; store leftovers in the refrigerator for up to 3 days.