Step 1: Prepare the Slow Cooker and Chicken:

Spray a 6-quart slow cooker with nonstick cooking spray. This will prevent the chicken from sticking and make cleanup a breeze. Pat the chicken breasts dry with paper towels. This helps to remove any excess moisture and allows the chicken to brown slightly during the cooking process. Season the chicken generously with salt and freshly ground black pepper. Don't be shy with the seasoning; it's essential for adding flavor to the dish.

Step 2: Prepare the Creamy Soup Mixture:

In a medium bowl, whisk together the unsalted cream of chicken soup, low-sodium chicken broth, onion powder, garlic powder, and melted butter until smooth. The melted butter adds richness and depth of flavor to the sauce. Ensure the mixture is well combined, as the onion and garlic powders can sometimes clump together. Taste the mixture and adjust the seasonings as needed, adding a pinch more onion or garlic powder to your liking.

Step 3: Combine and Cook:

Pour the soup mixture over the seasoned chicken breasts in the slow cooker, ensuring that the chicken is fully submerged. Cover the slow cooker with the lid and cook on LOW heat for 5 hours. Cooking on low heat allows the chicken to become incredibly tender and flavorful. Avoid lifting the lid during the cooking process, as this can release heat and extend the cooking time.

Step 4: Shred the Chicken and Return to the Slow Cooker:

After 5 hours, carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir to combine it with the creamy soup mixture. This step ensures that the chicken is evenly coated in the flavorful sauce.

Step 5: Add the Dumplings and Finish Cooking:

Open the can of refrigerated biscuits and separate each biscuit. Cut each biscuit into 8 bite-sized pieces. This will create small, pillowy dumplings that are easy to eat. Sprinkle the biscuit dough evenly over the top of the chicken mixture in the slow cooker. Cover the slow cooker with the lid and cook on HIGH heat for about 1 hour, or until the biscuits are cooked through and lightly golden brown. The cooking time may vary depending on your slow cooker, so check the biscuits periodically.

Step 6: Garnish and Serve:

Once the biscuits are cooked, garnish the chicken and dumplings with fresh cracked pepper and dried parsley flakes for added flavor and visual appeal. Serve immediately and enjoy!