Into a small bowl whisk the flour and water until smooth.

Into slow cooker add mixed flour and water, along with ingredients from vegan chick’n to fresh thyme. Stir all together.

Cook on high for 3 hours and 45 mins.

In the last 45 mins of cooking preheat oven o 350°F (176°C).

Remove crescent rolls from package and cut each precut crescent roll in half. Roll up to make a smaller crescent roll. Then cut in half. This will result in 32 mini half swirls.

Bake in oven for 8 to 9 minutes until bottom is lightly browned.

When the slow cooker is done mix and give it a taste. Add more salt and pepper if desired.

Transfer into an oven safe dish. Top with crescent roll swirls and bake for another 5 minutes.

Garnish with more fresh thyme and rosemary if desired and enjoy.