Crock Pot Pot Pie Chicken

Instructions

1. 1
   Cut chicken into large chunks, dice onion, and mince garlic; quarter the biscuits and set all aside.
2. 2
   In a 6-quart slow cooker, layer chicken, frozen vegetables, onion, and garlic.
3. 3
   Pour in cream of chicken soup and chicken broth. Sprinkle in poultry seasoning, thyme, parsley, salt, and pepper. Stir gently to combine.
4. 4
   Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until chicken is cooked through and veggies are tender.
5. 5
   Uncover, stir the mixture, and place biscuit quarters evenly on top. Brush biscuits with melted butter.
6. 6
   Re-cover and cook on HIGH for 1 hour, or until biscuits are cooked through and fluffy.
7. 7
   Serve hot, garnish with fresh parsley if desired, and dig in!