Place in slow cooker:
3 boneless, skinless chicken breasts
2 tablespoons butter
2 cans cream of chicken soup
1 can cream of mushroom soup
1 (14.5 oz) can chicken broth
½ onion diced or 2 tablespoons onion powder
1 tablespoon dried 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:
4 – 5 Grands flaky refrigerator biscuits
Stir gently into the soup. Cover and turn the crockpot to high and cook for another hour.
Serve warm and enjoy!