Finely dice the onion and set aside.

Cut the butter into small pats and set aside.

Add the diced onion and butter to the bowl of a large slow cooker.

Pour in the condensed cream of chicken soup, then fill one empty can with water and add the water to the slow cooker.

Add the spices to the slow cooker, then stir all ingredients together.

Nestle the chicken breasts into the mixture, making sure all chicken is completely submerged.

Place the cover on your slow cooker and set it to HIGH and cook for 3-3.5 hours, until chicken shreds easily.

Once chicken is cooked, remove to a plate, shred with two forks, then add back into the slower cooker.

Remove the refrigerated biscuit dough from its packaging and cut each dough round into nine pieces to make dumplings. Add the dumplings into the slow cooker, along with the frozen mixed veggies (do not thaw beforehand).

Stir to combine, trying to make sure as many dumplings are submerged as possible, then place the cover on the slow cooker and cook on HIGH for 30 minutes.

After 30 minutes, stir gently. If the dumplings are still raw (they probably will be), turn the slow cooker to LOW, replace the cover, and cook for another 30 minutes. Dumplings should be fluffy and completely cooked through after this, but if they're not, cook for additional 10-minute intervals on LOW until dumplings are no longer raw.