You will need 2 lbs boneless skinless chicken breasts, 4 tablespoons butter, 4 - 10.5oz cans cream of chicken soup, 2 - 14.5oz cans of chicken broth, 1 medium onion, 1/2 tablespoon dried parsley and 8 Grands flaky layers refrigerator biscuits.
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| Trim any excess fat off your chicken breasts and place in the bottom of your crock pot. Cut up your 4 tablespoons of butter and place over your chicken. |
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Pour your 4 cans of cream of chicken over your chicken, next your chicken broth, finely chop up 3/4 of your onion and add to the crock pot and finally your parsley.
Cook on high for 4-5 hours or on low for 8-9 hours. |
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| Once your cook time is up stir so your chicken breaks up. If you have some larger pieces, the easiest way to break them up without having to take them out and cut them is use a flat spoon and tongs. Place the chicken on the spoon and close the tongs, place tongs in the middle of the chicken and as you open them it will break up the chicken. |
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| Place your biscuits on parchment paper, flatten a little and cut into at least 9 pieces each. They will puff up a bit in the soup so if you want smaller dumplings just cut into smaller pieces. |
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| Place your biscuits in your crock pot and stir slowly. Cook on high an additional hour. About halfway through slowly stir. |
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| Serve warm and ENJOY!!! |
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