Start by layering the chicken breasts and frozen vegetables at the bottom of your slow cooker. Next, add the finely chopped onion, ensuring it blends well with the veggies.

Pour the cream of chicken soup over the chicken and vegetables, followed by the garlic salt, poultry seasoning, salt, and pepper. Stir gently to combine.

Then, carefully pour the chicken broth over the entire mixture. Cover the slow cooker with its lid and cook on low heat for 6 hours or on high heat for 3 hours, allowing the chicken to tenderize and absorb all the flavors.

After the chicken is fully cooked, remove it from the slow cooker, shred it into bite-sized pieces, and return it to the pot.

Cut the biscuits into quarters and layer them on top of the chicken and vegetable mixture. Set the slow cooker to high and cook for an additional 60 to 90 minutes, occasionally stirring to ensure even cooking. The biscuits are ready when they’re fully cooked through and fluffy.

Serve your slow cooker chicken and dumplings warm, and enjoy!