Add the chicken, butter, and cream of chicken soup to a 5 to 6-quart slow cooker. Add enough water until the chicken and soup are completely covered. Stir together.
Cook 6 hours on the high setting or 8 hours on the low setting. About 30 to 35 minutes prior to serving, shred the chicken in the slow cooker with two forks. Add the biscuit pieces to the slow cooker. Cook until the biscuit dough is fully cooked throughout.
Serve with fresh parsley, if using, and salt and pepper to taste.
Notes
Homemade vs Store-Bought
Chicken - I use skinless, boneless chicken breasts. You can substitute it with your favorite cut of chicken. You can also use a store-bought rotisserie chicken if needed. This will reduce the cooking time considerably.Cream of chicken soup - This recipe uses an entire recipe of my homemade cream of chicken soup. You can substitute with 3 (10.5-ounce) cans of store-bought cream of chicken soup if needed. Biscuits - This recipe uses 6 biscuits. I prefer to use my homemade biscuit recipe, which is also freezer-friendly. However, you can substitute with store-bought biscuits. If you do, I recommend using frozen biscuits from the freezer section rather than canned biscuits. Thaw the frozen biscuits and then cut them into 4 pieces to add to the soup.
Storage Tips
To store leftovers. Cool the soup and then store it in an airtight container in the refrigerator for up to 3 days.To make ahead. Prepare the soup as directed. Cool and store in an airtight container in the refrigerator for up to 3 days. Reheat and serve.To freeze. Prepare and cool completely. Portion into airtight, freezer-safe containers and freeze for up to 3 months. Thaw in the refrigerator overnight, reheat, and serve.