Place chicken in a 6-quart slow cooker and pour chicken broth over the top.
Season chicken with salt, pepper, thyme, rosemary, and onion powder.
Pour cream of chicken soup over the top of the chicken. Then, add potatoes, garlic, and mixed vegetables.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Remove chicken and shred with two forks. Add back into the slow cooker with sour cream. Mix until well combined.
Bake your biscuits per the instruction on the packaging.
Serve with biscuit on top and enjoy!
