Place the onions, chicken, soup and butter in the crockpot. I went with chicken thighs. I also use a crockpot liner for easy clean up.
Add enough water to cover all of the ingredients - usually one cup for each can of soup. Season as you wish. I added thyme, sea salt and black peppercorn.
Cover & cook on HIGH for 5-6 hours. About 30 minutes before serving, cut the biscuits into pieces & roll them in the flour (to prevent them from sticking). Put them into the crockpot slowly.
Replace lid and continue cooking for the remaining 30 minutes.
Secure lid & cook on HIGH for 5-6 hours.