Combine cream of chicken soup, chicken broth, milk and seasoned salt in slow cooker and mix well.
Place chicken breasts in soup mixture.
Cook over low for 4-5 hours.
In a sauce pan, melt butter over medium heat.
Mix in flour and whisk continuously for about 5 minutes or until the roux turns slightly brown.
Scoop out about 3 cups of the cooked soup mixture and stir into the roux until well mixed and evenly thick (it should be very thick).
Pour thickened mixture into the slow-cooker and mix well.
Cook mixed vegetables as directed in the microwave, and mix into the slow-cooker.
Slightly pull chicken into smaller chunks (if not already done so through stirring)
Serve over warm biscuits.