Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2.5 to 3 hours, until the chicken is very tender and easy to shred with a fork.
Once the chicken is cooked, use two forks to shred it right in the slow cooker, stirring it into the creamy broth and soup mixture until well combined.
Open the can of refrigerated biscuit dough. On a cutting board, cut each biscuit into 4 small pieces to make bite-size dumplings.
Gently stir the biscuit pieces into the hot chicken mixture, making sure they are mostly submerged in the liquid so they can cook through and puff up.
Cover the slow cooker again and cook on HIGH for 45 to 60 minutes, without lifting the lid during the first 30 minutes, until the dumplings are cooked through in the center and no longer doughy. They will look puffed and slightly glossy on top.
Give everything a gentle stir to coat the dumplings with the creamy sauce. Taste and add a pinch of salt and black pepper if needed. Ladle into bowls and serve hot.
Variations & Tips
For extra flavor and color, you can add 1 to 2 cups of frozen mixed vegetables (such as peas and carrots) or just frozen peas during the last 30 minutes of cooking, when you add the biscuit dumplings. If you prefer darker meat, substitute boneless, skinless chicken thighs for the breasts; they stay especially moist and shred beautifully.
To stretch the meal for a larger family, increase the broth by 1 cup and add an extra half can of cream of chicken soup if you have it on hand, then use a second can of biscuits for more dumplings. For a richer, more old-fashioned taste, stir in 2 to 3 tablespoons of butter at the end until melted. If you like a little herbiness, add a teaspoon of dried parsley or a pinch of rubbed sage along with the poultry seasoning.
