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Ingredients

¼ 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) ½ teaspoon dried rosemary 1 (10 ounce) package refrigerated biscuit dough, torn into pieces

Nutrition Info

269.9 calories carbohydrate: 27.3 g cholesterol: 43.9 mg fat: 10.6 g fiber: 2.1 g protein: 16.1 g saturatedFat: 3.8 g servingSize: - sodium: 755.3 mg sugar: 6.1 g transFat: : - unsaturatedFat: : -

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.

8 servings

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