Prepare the slow cooker: Lightly grease the inside of your Crock Pot with nonstick spray or a thin layer of butter. This helps prevent sticking and makes cleanup easier later.
Layer the ingredients: Place the chicken breasts in the bottom of the slow cooker. Pour the cream of chicken soup evenly over the top, then add the frozen mixed vegetables. Sprinkle in the garlic powder, onion powder, salt, and black pepper. Gently stir or spread the mixture so the vegetables and soup are distributed evenly over the chicken.
Slow cook the chicken: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and cooked through. You’ll know it’s done when it easily shreds with a fork and the sauce has thickened into a creamy consistency. Avoid removing the lid too often during cooking, as this can release heat and extend the cook time.
Shred the chicken: Once cooked, remove the chicken breasts and shred them gently with two forks. Return the shredded chicken to the slow cooker and stir well to mix it evenly with the creamy sauce and vegetables. Let it cook for an additional 10–15 minutes on low to allow the flavors to meld.
Prepare the biscuits: About 20 minutes before serving, preheat your oven to 375°F (190°C). Place the biscuits on a baking sheet and bake according to the package directions until golden brown and fluffy. Alternatively, for a one-pot version, you can cut each biscuit into quarters and place them directly on top of the chicken mixture in the slow cooker. Cover and cook on high for 45–60 minutes, or until the biscuit dough is cooked through and lightly browned on top.
Serve and enjoy: Spoon generous portions of the creamy chicken and vegetable filling into bowls or onto plates, and top each serving with a warm biscuit. For extra flavor and a touch of color, garnish with chopped parsley or a sprinkle of thyme.
