Slow Cooker Creamy Chicken and Dumplings

Easy, creamy chicken and dumplings made from refrigerator biscuits are slow-cooked into comfort-food perfection.

Step: 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.

Step: 2

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

Step: 3

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

Per Serving: 385 calories; protein 17.3g; carbohydrates 37.9g; fat 18.3g; cholesterol 37.6mg; sodium 1294mg.

The word “stew” can process to 2 time a food and a cooking method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s similar to braising, instead it does have a few piece of differences. The meat is chopped into few of pieces but of being cooked all of it , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor goes way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.