Servings: 1 Pot

4 skinless chicken breasts, halved 4 skinless chicken breasts, halved
2 ( 10.5 oz.) cans condensed Cream of Chicken soup (although for this one I used 2 cans Cream of Chicken, 1 can Cream of Mushroom) 2 ( 10.5 oz.) cans condensed Cream of Chicken soup (although for this one I used 2 cans Cream of Chicken, 1 can Cream of Mushroom)
1 medium yellow onion, finely diced 1 medium yellow onion, finely diced
1 (32 oz.) container of chicken broth (I used reduced sodium since you end up adding salt to taste anyway) 1 (32 oz.) container of chicken broth (I used reduced sodium since you end up adding salt to taste anyway)
2 tbsp. butter 2 tbsp. butter
1 (16 oz.) package of Grands Flaky Layers Biscuits (or you can make your own biscuit dough if you want impress people; still very easy) 1 (16 oz.) package of Grands Flaky Layers Biscuits (or you can make your own biscuit dough if you want impress people; still very easy)
Salt and pepper to taste, and whatever else you want to add in (I added paprika, garlic, and a little Italian seasoning to this one) Salt and pepper to taste, and whatever else you want to add in (I added paprika, garlic, and a little Italian seasoning to this one)

Place the onion, chicken, butter, soup, and seasonings in your slow cooker, then fill with just enough broth to cover completely.
Cover and cook for about 6 hours on high.
About 30 minutes before serving, tear biscuit dough into pieces and throw into slow cooker. I usually take a large spoon and gently press them under the soup once to coat them before closing the lid again.
Cook for the remaining 30 minutes or until dough is cooked through.
Then just stir and serve!

Notes: for shredding the chicken, sometimes you can just stir at the end since the chicken will be tender and falling apart, but I prefer to shred it with two forks (in the pot) right before putting the dough in.  Notes: for shredding the chicken, sometimes you can just stir at the end since the chicken will be tender and falling apart, but I prefer to shred it with two forks (in the pot) right before putting the dough in.