Spray the slow cooker insert with nonstick spray or rub with a little oil.

Place the chicken breasts or thighs in the bottom of the cooker.

Add the chopped onion, sliced carrots, sliced celery, and minced garlic on top of the chicken.

Sprinkle the dried thyme, dried parsley, salt, and pepper evenly over the vegetables and chicken.

Pour the 4 cups of chicken broth into the slow cooker, covering the ingredients as much as possible.

Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is cooked through and vegetables are tender.

Remove the chicken to a cutting board and shred with two forks, discarding any large bits of fat. Return the shredded chicken to the slow cooker.

Stir in the heavy cream or half and half to create a creamy base. Taste and adjust seasoning.

Tear or cut each biscuit into quarters and drop pieces evenly across the top of the simmering stew.

Cover and cook on high for 30 to 45 minutes until the dumplings are puffed and cooked through.

Let rest 5 minutes before serving. Serve warm.