Chicken and Dumplings in the Slow Cooker

  Ingredients  
4 skinless, boneless chicken breast halves (If you want it diced, dice it. If you want it torn, don't.)
2 tablespoons butter
1 can natural cream of chicken soup
1 onion, diced
3 carrots, sliced
10 ounces refrigerated biscuits, torn into pieces
1 cup peas

Directions
In a slow cooker on high, pour in the cream of chicken soup, onions, and butter. Add chicken. Let that cook for about five hours. Pour in the carrots and stir. (If you put in the whole chicken breast, it will start falling apart with some help from the spoon. Don't be afraid to kind of mash it up.) About a half hour before you want to serve, put in the torn biscuits and mix that on up. 20 minutes after adding the biscuits, add in the peas and stir, making the chicken into smaller, torn pieces using your spoon. Let stand for 10 minutes until it is warm.
DONE.

All right.
This was the first slow cooker recipe I have ever cooked ever. Usually when I think of slow cooker I think of words like, mushy and gross and vomit.
According to my family, it was better than my regular chicken and dumplings. (Insult or compliment, I can't tell. But they said they really really liked it.) Fancy that.