Melt the butter and add the garlic, cook for a couple of minutes until it is golden brown. Add the flour and cook out for a couple of minutes until it has formed a paste and is starting to brown.
Take the pan off the heat and slowly add the stock, stirring all the time until the sauce starts to thicken, then add the herbs and season to taste.
Season the chicken and add to the slow cooker, then add the vegetables, pour over the sauce and add the bay leaves.
Cook on low for 3-4 hours or high for 1-2 hours.
For the biscuits
Place the flour, baking powder and salt into a bowl and mix together
Add the butter and margarine or lard
Rub the butter and margarine or lard into the flour until it resembles breadcrumbs
40 minutes before you want to eat
Remove the chicken and shred, return to the pan with most of the chopped parsley, retaining a teaspoonful for garnish
Mix the milk into the biscuit mixture and bring together into a ball
Pat down the dough, then dip a scone/biscuit cutter in flour
Cut as many biscuits as you can, reforming the dough and patting flat again
Place the biscuits on top of the shredded chicken and sauce and place some sheets of kitchen paper between the lid and the slow cooker bowl.
Cook on High for 30 minutes or until the scones are risen
Garnish with the remaining parsley
Serve with green vegetables
I have a Sear and Stew Slow Cooker so made the sauce in the Slow Cooker on the stove and added the other ingredients on top of the sauce, then stirred through. I made my biscuits quite large, I would probably make them a bit smaller in future.Adapted from American Cooking - Bay Books