1. 1. Prepare the Slow Cooker: Lightly grease the inside of your slow cooker crock with cooking spray or a little oil to prevent sticking and make cleanup easier.

2. 2. Add Chicken and Vegetables: Place the boneless, skinless chicken breasts at the bottom of the slow cooker. Evenly distribute the frozen peas, corn, diced carrots, and diced potatoes over the chicken. Scatter the chopped onion and minced garlic on top of the vegetables.

3. 3. Combine Wet Ingredients and Seasonings: In a medium bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, and milk until smooth. Stir in the dried thyme, black pepper, and salt. This mixture will form the creamy base of your pot pie filling.

4. 4. Pour Over Ingredients: Carefully pour the soup mixture over the chicken and vegetables in the slow cooker, ensuring everything is well covered. You don’t need to stir it at this point; the liquid will distribute as it cooks.

5. 5. Cook Until Tender: Cover the slow cooker with its lid. Cook on the LOW setting for 4-6 hours, or on the HIGH setting for 2-3 hours. The chicken should be very tender and easily shreddable with a fork, and the vegetables should be soft.

6. 6. Shred the Chicken: Once cooked, carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir it into the creamy vegetable mixture.

7. 7. Prepare the Topping: Unroll the can of crescent rolls. You can either lay them flat on a baking sheet to create a single crust, or, for individual servings, you can top bowls of the filling with a few crescent roll triangles.

8. 8. Bake the Topping: If baking a single crust, place it over the filling in an oven-safe dish (transfer the filling from the slow cooker if your crock isn’t oven-safe). Bake according to crescent roll package directions (usually around 10-12 minutes at 375 F (190 C)) until golden brown and puffed. If using individual crescent roll triangles, bake them separately on a baking sheet until golden. Serve the warm filling topped with the baked crescent rolls.