Reminds me of my Grandma's cooking. The Pillsbury Country Biscuits are perfect for dumplings and cook up so soft.
In a slow cooker, combine soups, milk, water, margarine, dill weed, and onion.
Add chicken pieces and push them into the mixture making sure that the liquid ingredients completely cover the chicken.
Cover and cook on high for 4 hours (if you are cooking your chicken from frozen, cook on high for 5 hours). Stir a couple of times while it is cooking.
After 4 hours, arrange biscuits over the stew. Spoon some of the liquid over top of the biscuits so there is a thin layer of liquid over each biscuit.
Put the lid back on the slow cooker and continue to cook on high for 40 minutes.
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