Whisk together the condensed cream of chicken soup with the broth. Add the remaining ingredients except for the biscuit dough. Place the gravy into the slow cooker.
Add the chicken breasts to the gravy and season with salt and pepper. Set the slow cooker to high and cook for 3-4 hours or until the chicken shreds easily with two forks. I like to remove the chicken to do this, then return to the slow cooker.
Take each biscuit round and flatten with your hand. Slice into 4-5 strips or 5-10 squares, if desired. Place on top of the chicken and gravy.
Cover the slow cooker and continue to cook for 1 hour or until the biscuit dough is fully cooked. It should be light and fluffy. It will also have absorbed some of the gravy.