Lightly coat the inside of slow cooker with cooking spray.Place chicken breasts in bottom of slow cooker. Add potatoes, carrots, celery, onion and corn on top of the chicken.
In a medium saucepan over medium-high heat melt the butter. Add the garlic and cook until garlic is fragrant, 1 to 2 minutes. Add flour to the butter mixture and cook for 1 minute. Add the chicken stock, basil,oregano, thyme, marjoram,paprika and cayenne and bring mixture to a boil. Lower heat and cook until the sauce thickens, about 3 to 5 minutes.
Pour the sauce over the chicken and vegetables in the slow cooker. Stir to coat. Lay bay leaves on top. Place lid on the slow cooker. Cook for 2 hours on high and 4 hours on low setting.
The chicken is done when a meat thermometer reads 165°F at the thickest part of the chicken. The potatoes should also be fork tender. Discard bay leaves.
Remove the chicken breasts, using two forks shred into bite size pieces and return to the slow cooker. Season with salt and pepper to taste.
Preheat the oven to 375°F.
Divide the cooked chicken mixture evenly between 8 ramekins (8-10 ounce size).
Open the biscuit tube and separate 8 biscuits. Using your hands or rolling pin, flatten biscuit dough to form a round the same size as the top of the ramekins. Place a biscuit dough round on top of each ramekin and using a knife cut a few slits in the dough.
Place the ramekins on a sheet pan and bake for 9-12 minutes, until the dough is golden brown. Remove from the oven and allow to cool slightly before serving.