Turn on the slow cooker to low. Add the all-purpose flour and the salt into the slow cooker, plus a few pinches of pepper (add as much or as little as you usually prefer). Give it a quick stir to mix. Add the diced chicken and toss to coat.
Add the oil to a large skillet heated to medium-high. Add the coated chicken and the onion to the skillet and cook until browned. (There should be flour left in the slow cooker and that's okay). You may have to cook the chicken and onion in batches.
Return the chicken and onion to the slow cooker. Pour the stock into the skillet to loosen and browned bits in the skillet and add the bits and stock to the slow cooker. Add the remaining ingredients, except for the parsley to the slow cooker.
Cover and cook on low for 8 hours. (Or you can cook on high for 4 hours.)
Start the biscuit dough in the morning (recipe follows) and leave in the refrigerator until 20 minutes before the chicken is finished. Bake just before serving.
When ready to serve, fold in the parsley. Serve the chicken with the biscuits.
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