Crockpot Creamy Chicken with Biscuit Dumplings
Crockpot Creamy Chicken with Biscuit Dumplings features tender chicken simmered in a rich, velvety mushroom sauce with rosemary and onion, then topped with fluffy biscuit pieces that cook into soft dumplings. It’s cozy and satisfying, with a buttery aroma and peppery warmth. Serve it for a relaxed weeknight dinner or a comforting weekend meal that feels homestyle and generous.
- Prep15 mins
- Cook5 hrs
- Serves8
- DifficultyEasy
- 1
Place the chicken, condensed soup, onion, butter, rosemary, and pepper in a slow cooker. Pour in enough vegetable broth to fully cover the ingredients. Cover and cook on High for 4 1/2 to 5 1/2 hours.
- 2
Lay the torn biscuit dough over the chicken mixture and keep cooking until the dough is cooked through, about 30 minutes.
- Calories 448.37 kcal High
- Protein 31.89 g Good Source
- Carbs 37.79 g Moderate
- Total Fat 18.49 g High
- Saturated Fat 8.49 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 78.61 mg High
- Sodium 1355.66 mg High
- Fiber 1.84 g Low Source
- Sugar 3.25 g Moderate
- Added Sugar 2.4 g Low Source
- Calcium 53.34 mg Low Source
- Iron 2.87 mg Moderate
- Potassium 84.01 mg Low Source
- Vitamin A 35.57 mcg_rae Low Source
- Vitamin C 0.62 mg Low Source
- Vitamin D 0.37 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
- Onions 🧅