Pour cream of chicken soup over raw chicken breasts, alongside 3 extra ingredients, into slow cooker for a cozy bowl that disappears faster than anyth

To lighten things up a bit, use one can of cream of chicken and one can of cream of celery or cream of mushroom soup, or choose the “healthy” or reduced-fat versions. If you prefer darker meat, boneless, skinless chicken thighs work beautifully and stay extra tender. For extra flavor, add 1 teaspoon dried parsley or Italian seasoning with the garlic powder.

If the final mixture is too thick for your taste, thin it with an extra splash of chicken broth or milk; if it’s too thin, leave the lid off for the last 10–15 minutes so some liquid can cook off. To make this ahead, you can place the raw chicken, cream of chicken soup, broth, and seasoning in the slow cooker insert the night before and refrigerate it (covered), then set it into the slow cooker base and start cooking the next day—just wait to add the biscuit dough until closer to serving time so the dumplings stay nice and fluffy.