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Spray 5-quart oval slow cooker with cooking spray.
Place chicken in slow cooker.
In small bowl, mix whipping cream, flour, gravy mix, poultry seasoning, and salt.
Pour gravy mixture over chicken. Cover; cook on Low heat setting 3 to 4 hours or until chicken is no longer pink in center.
Heat oven to 350°F. Meanwhile, stir thawed mixed vegetables into slow cooker. Cover and cook 15 to 20 minutes or until hot.
Remove slow cooker insert from base. Separate dough into 8 biscuits, and place on top of slow-cooker mixture. Bake in the oven uncovered 35 to 40 minutes or until biscuits are deep golden brown on top and cooked through.