Easy Slow Cooker Chicken and Dumplings

Ingredients

• 1/4 cup water, or as needed
• 1 teaspoon poultry seasoning
• Salt and ground black pepper to taste
• 4 skinless, boneless chicken breast halves
• 1 (10.75 ounce) can low-sodium chicken broth, divided
• 1 large onion, finely diced
• 3 carrots, chopped
• 4 stalks celery, chopped
• 2 tablespoons butter
• 1 (10.75 ounce) can reduced-fat condensed cream of celery soup (such as Campbell’s)
• 1 (10.75 ounce) can reduced-fat condensed cream of chicken soup (such as Campbell’s Healthy Request)
• 1/2 teaspoon dried rosemary
• 1 (10 ounce) package refrigerated biscuit dough, torn into pieces

Directions

Whisk water, poultry seasoning, salt, and black pepper together in a bowl; add chicken to bowl and turn to coat.

Pour 1/2 of the chicken broth into a slow cooker; add chicken and poultry seasoning mixture. Layer onion, carrots, and celery, respectively, over chicken. Dot butter over vegetables; pour celery soup and chicken soup over vegetables and sprinkle rosemary on top.

Cook on High for 3 1/2 to 4 1/2 hours. Remove chicken from slow cooker and shred with two forks; return chicken to slow cooker. Add biscuit dough pieces to chicken mixture. Cook on High for 1 1/2 hours.