1.Rinse chicken under cool water and place it in the slow cooker with the butter, both cans of cream of chicken soup, diced onion and chicken broth. Stir to just combine, cover turn the slow cooker on high and cook for 4−4½ hours. Or if you want this to be waiting for you at the end of your work day, cook it on low for 8 hours. There’s no need to stir or chop the chicken—just put the first 5 ingredients in the slow cooker and let it do the work.
2.After about 4 hours, remove the lid and use a wooden spoon to stir and loosen everything from the sides and the bottom of the pot. Use the wooden spoon to break the chicken into chunks or press the chicken against the side of the pot to shred it if you prefer. The chicken should be very tender and come apart easily.
3.At this point, you will stir in the celery and carrots (or whatever vegetables you like). Replace the lid and allow the vegetables to begin to cook while you prepare the dumplings.
4.Pop open the cans of those homestyle buttermilk biscuits. Roll each piece of biscuit in a little flour to coat it completely. Remove some of the excess flour, but don’t worry if there is a little extra flour on there when they go in—that little bit of extra flour will help thicken the stew. Drop the coated biscuits into the slow cooker on top of the stew. Space the dumplings out as evenly as you can but inevitably, a few of them will end up on top of each other. Once all of the dumplings have been placed in the pot, use your wooden spoon to dunk each one into the hot stew and try to situate the dumplings so they are as evenly spaced as possible.
5.Cover with the lid once again and allow to cook an additional 35−45 minutes. Once the biscuits are cooked through, it’s time to eat, and eat well!