Slow Cooker Creamy Chicken and Dumplings

Ingredients

• 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

Directions

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.

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 more.