Use half the melted butter to grease the slow cooker insert. Add chicken strips.

Mix the remaining butter, soup, broth, and onion. Pour over chicken.

Cover, and cook for 5 to 7 hours on low; 3 1/2 to 4 on high.

45 to 60 minutes before serving:

Turn crockpot to high. Open the biscuits and cut them into quarters. Place on top of the chicken mixture.

Spoon a bit of the sauce/juice over each biscuit. Cover and cook for an additional 45 to 60 minutes.

Check a center dumpling or two for doneness before serving.

Set to saute and melt butter. Cook onions and chicken strips for 5 to 7 minutes, or until the onions are translucent.

Cancel saute function and add chicken broth and cream soup. Stir.

Add cut up biscuits and gently stir to coat.

Cover, close vent, and set to manual high for 7 minutes. Natural release 5 minutes, then quick release gradually. Be careful not to burn yourself.

Season with salt and pepper as desired. Stir and allow to rest a few minutes before serving.

Melt the butter in a large, deep skillet, over medium heat. Add the onion and chicken strips. Stir and cook until onion is translucent (about 5 minutes).

Turn burner to low, flip chicken, and add chicken broth.

Cover and allow to cook until chicken is cooked through.

Remove chicken strips. Pour canned soup into the broth and stir until well combined.

Return chicken to skillet and stir to coat.

But the biscuits into quarters and place over mixture. Spoon a bit of the sauce onto each biscuit.

Cover and cook for 18 to 25 minutes. Or until the biscuits are cooked through and no longer doughy.

Melt the butter. Combine it with the chicken broth and cream of chicken soup in a freezer-safe bag or canister. Zip and knead to mix.

Cut the chicken breasts into strips and dice the onion. Toss them in the sauce bag. Zip and shake to marinate.

Make a note on your label you'll need either homemade biscuit dough or a can of refrigerated biscuit dough when you make this recipe.

Lay the package flat, label, and freeze for up to 8 weeks.