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Place the diced onions in a medium microwave safe bowl. Heat on high for 1 minute. Stir and heat for another 30 seconds, or until the onions are softened and slightly translucent.
Place the onions in the bottom of your slow cooker. Arrange the chicken breasts on top of the onions.
Sprinkle with pepper and thyme.
Spread the 2 cans of condensed chicken soup evenly on top of the chicken and add in the chicken broth and garlic.
Cover and cook on high for 4 hours or until the chicken is tender.
Using two forks, shred the chicken in the slow cooker and stir in the frozen peas and carrots. Alternately you can remove the chicken to shred and place it back in.
Tear or cut the biscuits into 1- inch pieces and drop into the slow cooker.
When all the biscuits are added, stir to coat them evenly in the soup mixture, making sure they are all pressed into the liquid.
Replace the lid and cook for 1 more hour, or until the biscuits are cooked through, stirring once halfway through. Serve warm.