Choose your method: Slow cooker is the easiest, but you can use an Instant Pot or stovetop. Instructions below focus on the slow cooker for maximum “dump and go.”

Layer the base: Add diced onion, frozen vegetables, and butter to the slow cooker.

Add chicken: Place chicken breasts or thighs on top of the veggies.

Whisk the sauce: In a bowl, whisk cream soups, 2 cups broth, garlic powder, onion powder, thyme, pepper, and a pinch of salt. Pour over the chicken.

Cook: Cover and cook on Low for 5–6 hours or High for 3–4 hours, until the chicken is fork-tender.

Shred the chicken: Remove chicken to a cutting board and shred with two forks. Return to the slow cooker and stir. If the mixture seems too thick, add up to 1 cup more broth.

Make dumplings: Cut biscuits into small pieces. Stir in the milk or half-and-half if using, then gently nestle biscuit pieces on the surface of the stew. Do not stir them in.

Finish cooking: Cover and cook on High for 1–1.5 hours, or until the biscuit dumplings are puffed and cooked through (no raw dough inside).

Taste and adjust: Add salt and more pepper if needed. Sprinkle with chopped parsley. Serve hot.