cilantrochopped, and sliced green onions for garnish
Rinse chicken under cool water and place in slow cooker with both cans of cream of chicken soup, diced onion, chicken broth, salsa verde, garlic and bouillon. Stir until just combined then cover. Turn slow cooker on high and cook for 4−4½ hours. Or, if you want this to be waiting for you at the end of your workday, cook it on low for 8 hours.
After the proper amount of cooking time has elapsed, remove the lid and use a wooden spoon to stir and loosen everything from the sides and the bottom of the pot. Break the chicken into chunks or press against the side of the pot to shred it—the chicken should be very tender and come apart easily.
In a small bowl, stir together the flour, cornmeal and garlic salt. Pop the cans of homestyle buttermilk biscuits open. Break each biscuit in half then roll in the cornmeal mixture to coat it completely—this will help thicken the stew. Drop the coated biscuits into the slow cooker and space the dumplings out as evenly as you can. Inevitably, a few of them will end up on top of each other.
Once all of the dumplings have been placed in the pot, use your wooden spoon to dunk each one into the hot stew and try to situate the dumplings so they are as evenly spaced as possible.
Cover and cook on high for an additional 45–60 minutes. Once the biscuits are cooked through, serve topped with green onion and fresh chopped cilantro. Yum!
You can tear biscuits into bite-sized pieces for easier eating, if desired. Just ensure you thoroughly coat them with the flour mixture.