Recipe adapted from here.
4 chicken breasts (frozen)
2 tbsp butter
2 (10.75 oz) cans condensed cream of chicken soup
1 small onion, finely diced
1 (10 oz) package refrigerated biscuit dough
1 14 oz can chicken broth
1. Place the chicken breasts (whole and frozen), butter, soup, onion, and chicken broth in a slow-cooker.
2. Cover, and cook on high for 5 hours (or low for 7-8 hours would work too).
3. Tear each biscuit into four pieces, and add the pieces into the slow-cooker. Push the biscuits down into the liquid a little. Take out the chicken, break it into pieces, and put it back in the slow cooker.
4. Cover and cook on high for another 90 minutes, or until the dough is no longer raw in the center.