6-8 boneless skinless chicken thighs (or you can use 2 to 4 chicken breasts)
2 tablespoons butter
3 cans cream of chicken soup
2 1/2 cans chicken broth
1 onion diced
2 tablespoons dried parsley
salt and pepper to taste
1 can Pillsbury Grands Flaky Biscuits
Mix the cans of cream of chicken soup, broth, parsley, salt and pepper, and butter into the crockpot. Add the chicken, cover and cook on slow for six to eight hours. Cut each biscuit into quarters and roll into balls. Turn crockpot to high and put in your dumplings. Cover and let cook for an hour to an hour and 15 minutes. Make sure you leave the lid on so no heat is lost while cooking the dumplings.
The broth will thicken more after your dumplings have cooked. If you like a thinner broth add a bit more chicken broth. I hope you enjoy it! Come back and let me know how it turned out.