Whisk together ½ cup melted butter and brown sugar in small bowl until sugar is all or mostly dissolved. Spread mixture into the bottom of your slow cooker. Sprinkle half the pecans over the butter mixture.
In a shallow bowl, mix together white granulated sugar and ground cinnamon. Pour remaining melted butter into a second shallow bowl. Dip each biscuit in the butter then sugar, and place into the slow cooker in a single layer.
Top biscuits with remaining butter, cinnamon sugar, and pecans.
Cover and cook on high heat until biscuits are cooked through (about 90 minutes). Watching closely toward the end of the cook time to make sure the edges aren't over-baking.
Use a knife around the edge of the buns to loosen, then carefully invert the crock onto a platter. Alternatively, use a spatula to remove the buns, place them 'upside-down' on the platter.
These are best when served warm!
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.