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Place the chicken breast in the bottom of the slow cooker.
Add water, vegetables, spices, bouillon cubes, and garlic.
Cook on high for 4 hours (or medium for 6, or low for 8)
Shred the chicken into chunks with forks.
In a small sauce pan, heat butter over medium heat.
Once melted, whisk in flour until well blended.
Add the milk.
Whisking often, heat until it bubbles and thickens.
Add thickened liquid to the slow cooker and mix it in well.
Cook for an additional 20-30 minutes.
In the meantime, cook the biscuits.
Serve and enjoy!