Add thawed chicken to the bottom of the Crock Pot. Cover the chicken with seasonings and then top with the chopped vegetables. Mix 4 cups of chicken broth and 2 (10oz) cans of cream of chicken soup. Pour the mixture around and cover the chicken and vegetables. Cook on high for 2 1/2 to 3 hours, or on low for 7 hours. Remove the chicken breasts and shred the chicken (if not cubed). Add the chicken back to the slow cooker and stir well. Top the chicken mixture with cubed biscuit dough and cook on low for an additional hour to 90 minutes before serving.