To make the sauce, melt butter in a large saucepan. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1-2 minutes.
Gradually whisk in chicken stock, thyme, basil, oregano, and paprika. Cook, whisking constantly, until the sauce has begun to thicken, about 5 minutes; season with S&P. Let cool.
Season chicken with S&P. Add all ingredients and sauce (except biscuits) into freezer bag. Freeze.
To cook: Cook on low for 3-4 hours. Shred chicken. Prepare biscuits and serve with chicken.