°1 1/2-2 pounds of bone-less chicken breasts, skin or thighs
°1 medium onion, chopped
°2 tbsp butter
°2 teaspoons dried parsley
°1/2 t marinated salt
°1/4 t poultry seasoning
°2 c chicken broth
°2 box or chicken soup cream box
°10 can biscuits, normal size, buttermilk (I use two small cans, each containing five biscuits)
Placing chicken in the bottom of the slow cooker with the chopped onion and 2 terabytes butter. Sprinkle with dried parsley, spice salt, poultry spices and garlic powder.
Add the chicken stock and chicken soup cream to the pottery bowl and stir all the ingredients until combined. Placing lid on top and simmer for 6-8 hours, or high heat for 4-5 hours.
After cooking for at least 6 hours, or 4 hours at height, remove the lid and stir the mixture with a spoon or fork, divide the chicken into smaller pieces.
Cutting biscuits into quarters and add to the pottery. Push the biscuit dough down into the pottery bowl slightly until the stock is absorbed as it is cooked.
Replace lid and continue cooking for 1 hour on high heat until the biscuits are cooked and begin to turn golden brown.