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Pour the chicken broth into crockpot. Mix in the frozen vegetables, onion, butter, garlic, Italian herbs, salt and pepper then nestle the chicken into the broth.
Cover the crockpot and cook on low heat for 4 hours or until the chicken is fully cooked and easily shredded.
Remove the chicken from the crockpot and shred it with two forks on a large plate.
In a separate bowl, mix the milk and cornstarch together until smooth. Pour the mixture into the crockpot and stir for 2-3 minutes to fully incorporate it.
Mix the chicken back into the pot then add the biscuit pieces to the pot and stir.
Place a paper towel, or thin kitchen towel, over the top of the crockpot and then place the lid back on. (This will catch any condensation water from falling into the crockpot.) Cook for an additional 30 to 35 minutes, stirring every so often until the biscuits are fully cooked. (The dumplings should be wet and chewy on the outside and fully cooked in the centers.)
Garnish with freshly chopped parsley if desired before serving.