Chicken and dumplings

2 boneless, skinless chicken breasts (I doubled the recipe since we were cooking for extras and I only had three chicken breasts.  It worked out great though.)

2 Tbsp. butter

2  (10.5 oz.) cans cream of chicken soup

1 (14.5 oz) can chicken broth

1/2 onion, diced OR you can use 2 Tbsp. dried, diced onion

1 Tbsp. dried parsley

4 Grands flaky refrigerator biscuits

Place chicken in crockpot.  Plop the butter on the chicken.

Then scoop the cream of chicken soup on that 

(since I doubled this recipe, I only had 3 cans of cream of chicken soup, so I added a can of cream of mushroom soup).

Pour in broth. Add onion and parsley.

Cover and cook on High for 4-5 hours or Low for 8-9 hours.

After the chicken is cooked, shred it and put it back into the soup.

Cut each biscuit into 9 pieces.

Stir gently into the soup.  Cover and turn the crockpot to High and cook for another hour