Cut each biscuit into 4 equal pieces, then place them in a large bowl. Note: if you would like smaller bites, cut each biscuit into 8 pieces..
Pour melted margarine on top of biscuits in the bowl followed by the minced garlic.
Toss everything together, making sure to coat each biscuit piece thoroughly in the garlic butter.
Place parchment paper into the bottom of a 5-6 quart oval slow cooker to line it.
Pour in the biscuit mixture and arrange the biscuits evenly in a single layer so they will cook up evenly.
Place a paper towel under the lid to absorb excess moisture.
Cover and cook on low for about 1 ½ hours until biscuits have risen.
The biscuits will not turn golden brown like they would when you cook them in an oven so keep an eye on them so the edges don't burn. Biscuits are done when they are firm to the touch. You can stick a toothpick into one of the center biscuits. If it comes out clean, they are ready!
About 5-10 minutes before serving, sprinkle the mozzarella cheese evenly over the top of the biscuits. Then sprinkle with dried parsley (optional). Cover to allow the cheese to melt. This won't take long.
Once mozzarella is melted, carefully remove the biscuits from cooker. It's easiest just to pull it up using the parchment paper.
Serve with pizza sauce for dipping.
Serve it as an appetizer or snack with pizza sauce, marinara sauce, garlic butter sauce or RANCH DRESSING.
Serve it as a side with any Italian dish
This pull apart can be baked in a 2-quart baking dish sprayed with nonstick cooking spray at 350f degrees for about 30-35 minutes.