Place the diced onions at the bottom of the slow cooker. Lay the chicken thighs over the onions. In a separate bowl, whisk together the cream of chicken soup, chicken broth, melted butter, dried sage, and garlic powder. Pour this mixture over the chicken.

Cover and cook on Low for 5 to 6 hours. Using chicken thighs ensures the meat remains succulent and easily shreds after the long cook time.

Once the time is up, remove the chicken and shred it into bite-sized pieces using two forks. Return the chicken to the pot. If you are using frozen peas and carrots, stir them in now.

Open the biscuit tin and cut each biscuit into small, uniform quarters. Gently drop the dough pieces into the hot liquid, pushing them down slightly so they are submerged but not buried at the bottom.

Replace the lid and continue cooking on High for 45 to 60 minutes. This allows the biscuits to puff up and cook through, absorbing the savory flavors of the broth.

Just before serving, stir in the heavy cream. This adds a beautiful sheen and a silky mouthfeel to the stew. Use a ladle to serve, ensuring everyone gets plenty of fluffy dumplings.