Place chicken, onions, garlic, celery, carrots and bay leaf into crockpot and fill with water until chicken is covered or mostly covered.
Cook on high for 2 hours.
Remove chicken and let cool.
Strain contents of the crock pot to separate out the solid ingredients from the chicken stock.
Measure and return 2 cups of chicken stock to crockpot. Stir in cream of chicken soup and spices. Turn crockpot to high heat and cover.
Shred the cooled chicken and return to crockpot. Add solid ingredients from the strainer back into the slow cooker. Stir gently.
Open biscuit dough and slice each biscuit in sixths.