1. Pour the broth into a crock pot. Add the chicken then sprinkle with salt & pepper. Cover with lid & cook on low for 6 hours. 2. Shred chicken then place back into pot along with the rest of the ingredients (except the biscuits). Stir until well blended. 3. Cover & continue to cook for 40 minutes on low. Meanwhile, bake the biscuits according to package directions. 4. Cut the biscuits in half then place 4 halves on each plate. Pour the chicken mixture over the biscuits & serve immediately.
