At first I wondered how the biscuits would hold up cooking in there for an hour but I was surprised at how good they turned out.
So here it is, tastes just like grandma used to make.
Hearty Chick 'n Dumplings
2 10-3/4 oz. cans cream of chicken soup
2 14-1/2 oz. cans chicken broth
1/2 onion, diced
1 lb. boneless, skinless chicken breasts
2 16.3-oz. tubes refrigerated biscuits, quartered
Note: I added some sliced celery to mine, you could also add some carrots too.
Combine first 3 ingredients in a slow cooker. Add chicken; cover and cook on high setting for 6 hours. During the last hour of cooking, remove chicken and shred with 2 forks; return to slow cooker. Add biscuits to chicken mixture; stir to coat. Cover and cook on high setting for one hour. Serves 4.