Grandma’s Taste: Just 4 ingredients. Using a simple shortcut makes this comfort classic possible on a Tuesday.

Place the chicken in the bottom of a 4- to 6-quart slow cooker, arranging the pieces in an even layer so they cook at the same rate.

In a bowl, whisk together the condensed cream of chicken soup and chicken broth until mostly smooth. Pour this mixture over the chicken, making sure the chicken is fully submerged.

Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is very tender and easily shreds with a fork.

About 1 hour before serving, transfer the cooked chicken to a cutting board and shred it with two forks into bite-sized pieces. Return the shredded chicken to the slow cooker and stir to combine.

Open the can of biscuits and cut each biscuit into 6 to 8 small pieces, roughly the size of large marbles. This helps them cook through evenly and form tender dumplings.

Gently stir the biscuit pieces into the hot chicken mixture, making sure they’re mostly submerged in the liquid. Replace the lid.

Cook on HIGH for 45–60 minutes, without lifting the lid during the first 30 minutes, until the dumplings are puffed, cooked through in the center, and the sauce has thickened. Stir once or twice near the end of cooking to prevent sticking and to distribute the dumplings.

Taste and adjust seasoning with salt and freshly ground black pepper if desired (even though they’re not counted among the four core ingredients, a pinch of each will balance the dish). Serve hot, ladled into bowls.

Because this recipe is intentionally streamlined, it’s also a flexible base for small upgrades. If you want more vegetables without much extra work, scatter 1–2 cups of frozen mixed vegetables or peas and carrots over the chicken before adding the soup and broth; they’ll cook down into the sauce. For extra flavor, you can swap one can of cream of chicken soup for cream of mushroom or cream of celery, which nods to the way many Midwestern casseroles build layers of savory depth from pantry staples. If you prefer darker, richer meat, use all chicken thighs—they’re more forgiving in the slow cooker and stay moist. To mimic the flavor of classic from-scratch dumplings, brush the tops of the biscuits with a bit of melted butter before stirring them in, or sprinkle a small pinch of dried thyme, poultry seasoning, or garlic powder into the pot (again, beyond the core four ingredients, but impactful in tiny amounts). For a slightly lighter texture, you can thin the finished dish with a splash of extra broth or milk at the end. Leftovers reheat well on the stovetop over low heat with a little added broth to loosen the sauce, making this a practical make-ahead comfort meal.