Slow Cooker Chicken and Dumplings Ingredients: 1lb of Boneless Skinless Chicken Breasts (about 3) 2 Tablespoons Unsalted Butter 2 cans (10.5oz) Condensed Cream of Chicken Soup 1 can (14oz) Chicken Broth 1 medium White Onion, diced 4 Large Flaky Refrigerator Biscuits (half a can) Place thawed chicken in crock pot and top with butter. Add cream of chicken soup, chicken broth and diced onions. Cook on High for 4-6 hours or Low for 8 hours. Do not stir while cooking. Cut each uncooked biscuit into 9 small pieces and stir into the chicken mixture. Continue to cook on High for 30 minutes. Remove chicken from slow-cooker and shred with a fork. Return to slow-cooker and stir everything together. Serve hot.