For this size recipe, I use the larger, oval Crockpot. Start by turning the Crockpot on high heat and pour in all 4 cans of the chicken broth.

Cut the 4 boneless, skinless chicken breasts into small bit-size pieces.

Put the chicken into the Crockpot and let it cook on high for 2 hours.

Once the chicken is done, open the can of biscuits and tear each biscuit into 2 or 3 pieces (these are the dumplings) and add to the Crockpot.

The biscuits will float on the top. Once there is a full layer on top, take the back of a large serving spoon and gently push all of the dumplings into the broth. This will coat each dumpling with the broth and keep them from sticking to each other.

Cook, covered and on high, for 30 minutes.

Take the lid off and stir chicken and dumplings up. Continue to cook for an additional 20 minutes uncovered.

Turn the Crockpot off and serve warm.