In a large slow cooker, add chicken, mixed veggies, onion, new potatoes, dill, bay leaf, cream of chicken soup, and chicken broth/water.
Cook on low for 6-8 hours, or high for 3-4 hours.
Shred chicken with a couple of forks.
Add refrigerated biscuits and stir to combine with the chicken mixture.
Cook another hour on high.
Season with salt and pepper, to taste.
Serve topped with fresh parsley.