Pour the condensed cream of chicken soup directly over the raw chicken breasts, spreading it gently with a spoon so they’re well coated.
Pour the chicken broth around and over the soup-covered chicken, then sprinkle the garlic powder evenly over the top. Do not stir; just let the layers sit as they are.
Cover the slow cooker with the lid and cook on Low for 4–5 hours, or on High for 2–3 hours, until the chicken is very tender and easy to shred.
Chicken and creamy soup mixture in a slow cooker before cooking
Once the chicken is cooked through, use two forks to shred it right in the slow cooker, mixing it into the creamy broth and soup mixture until well combined.
Open the can of refrigerated biscuit dough and cut each biscuit into 6–8 small pieces to form bite-size dumplings.
Stir the biscuit pieces gently into the hot chicken mixture, making sure they are mostly submerged in the liquid so they can cook through.
Cover the slow cooker again and cook on High for 45–60 minutes, or until the dumplings are puffed, cooked through in the center, and no longer doughy. Avoid lifting the lid too often, as the dumplings need the steam to cook properly.
Shredded chicken and biscuit pieces stirred into the slow cooker
Give everything a gentle stir, taste, and adjust seasoning with a little salt and black pepper if needed. Ladle into bowls and serve warm.
Variations & Tips
For picky eaters, you can skip the garlic powder and simply season with a pinch of salt and pepper, or use onion powder instead for a milder flavor. If your family likes veggies mixed in, stir in 1–2 cups of frozen peas and carrots or mixed vegetables right after shredding the chicken; let them heat for about 10 minutes before adding the biscuit dough.
