Lightly season chicken with a pinch of salt and the onion powder and garlic powder.

Cut each refrigerated biscuit into 8 pieces and set aside in the fridge until ready to add.

In a 6-quart slow cooker, whisk together the two cans of cream of chicken soup and 2 cups low-sodium chicken broth until smooth.

Add the seasoned chicken breasts to the soup mixture, spooning some sauce over the top.

Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until chicken reaches 165 F internal temperature and is very tender.

Remove the chicken and shred with two forks or cut into bite-sized pieces. Return the chicken to the slow cooker and stir gently.

Toss the biscuit pieces with the melted butter so they are lightly coated. Scatter the biscuit pieces evenly over the simmering mixture.

Cover and continue to cook on high for 30 to 45 minutes, or on low for about 60 minutes, until the biscuit pieces are cooked through and puffed into dumplings.

Stir gently to distribute dumplings without breaking them up too much.

Taste and adjust salt and pepper. Sprinkle with chopped fresh parsley if desired.

Serve hot in bowls.