Lightly mist a 5 quart slow cooker with non stick cooking spray.
Place brown sugar and butter in a microwavable bowl and microwave uncovered on high for about 1-2 minutes stirring every 30 seconds until mixture is boiling and smooth. Set aside.
To make the cinnamon sugar, combine granulated sugar and cinnamon powder in a large resealable plastic bag.
Separate dough into 8 biscuits and cut each into fourths. Place each biscuit into the bag. Seal and shake to coat biscuits evenly with cinnamon sugar.
Sprinkle 1/4 cup pecans at the bottom of the slow cooker and top with the cinnamon sugar coated biscuits. Pour in sugar-butter mixture over biscuits and repeat layering until all ingredients are used up.
Place 5-7 paper towels to absorb condensation and cover. Cook on High for 1 1/2 to 2 hours until edges start to brown and tester comes out clean when inserted at the center. Turn off heat.
Replace paper towels and lid and let it sit for 10 minutes to cool slightly.
Meanwhile, heat cream in a saucepan just to boiling. When done, remove from heat and stir in chocolate chips. Drizzle over bread.
Run a knife around the edge of the slow cooker and flip over bread into a serving plate.