Slow Cooker Chicken and Biscuits Recipe

This Slow Cooker Chicken and Biscuits recipe is the kind of comfort food that feels like a warm hug at the end of a long day. Tender shredded chicken, hearty vegetables, and a rich, creamy gravy all simmer together in the slow cooker, then get topped off with fluffy, golden biscuits. It’s a no-fuss, hands-off meal that tastes like you spent hours in the kitchen — perfect for those jam-packed weeknights when you still want something hearty and homemade.

Why You’ll Love This Recipe

• Set It and Forget It: The slow cooker does all the heavy lifting. You just toss everything in and let it work its magic.
• Ultimate Comfort Food: Creamy, savory, cozy — it’s everything you want in a down-home dinner.
• Crowd-Pleaser: Kids love it, adults love it, and you can easily double it for a larger crowd.
• One-Pot Wonder: Less cleanup, fewer dishes, and everything comes together in one pot.

Ingredients You’ll Need

• Chicken: Boneless, skinless chicken breasts or thighs are ideal for shredding after slow cooking. Thighs add a little more richness.
• Mixed vegetables: A frozen blend of peas, carrots, and green beans works perfectly. No need to thaw!
• Cream of chicken soup: This is what gives the dish that thick, comforting texture. You can use homemade or store-bought.
• Chicken broth: Helps thin out the soup just enough to make a luscious gravy.
• Onion and garlic: For depth and aroma. You can use fresh or even onion powder and garlic powder in a pinch.
• Seasoning: Salt, black pepper, thyme, and parsley to bring the flavor home.
• Biscuits: Canned biscuits for ease, or go homemade if you have the time — either way, they bake up beautifully on top.

Variations

• Spicy Twist: Add a pinch of cayenne or a few dashes of hot sauce to give the creamy filling a kick.
• Cheesy Upgrade: Stir in shredded cheddar or Parmesan into the gravy right before adding the biscuits.
• Herb-Infused Biscuits: Brush the biscuits with garlic butter and sprinkle with dried rosemary or chives before baking.
• Vegetarian Option: Swap the chicken for canned chickpeas or extra veggies, and use cream of mushroom soup instead.

How to Make Slow Cooker Chicken and Biscuits

Step 1: Layer the Base

Place the chicken in the bottom of your slow cooker. Add in the mixed vegetables, diced onion, garlic, seasonings, cream of chicken soup, and chicken broth. Stir everything gently to combine.

Step 2: Cook Low and Slow

Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and tender.

Step 3: Shred the Chicken

Once the chicken is done, remove it with tongs, shred it using two forks, and stir it back into the slow cooker. The mixture should be thick and creamy.

Step 4: Add the Biscuits

About 30-40 minutes before serving, place the biscuit dough directly on top of the chicken mixture. Space them out a bit so they can rise and cook evenly.

Step 5: Let Biscuits Cook

Cover and switch the slow cooker to high. Cook until the biscuits are puffed up and cooked through — about 30 minutes. If your slow cooker doesn’t cook the tops well, finish them under a broiler for a few minutes.

Pro Tips for Making the Recipe

• Don’t Overcrowd the Biscuits: They need space to rise and bake properly. If your slow cooker is smaller, bake the biscuits separately.
• Thicker Gravy? Stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) after shredding the chicken if you like your filling extra thick.
• Add Fresh Herbs at the End: A sprinkle of parsley or thyme right before serving adds freshness and color.
• Check Biscuit Doneness: Pierce a biscuit with a toothpick—if it comes out clean, they’re ready.

How to Serve

This dish is complete on its own, but if you want to stretch it or round it out, here are a few tasty ideas:

Garnish:

Top with freshly chopped parsley or a light sprinkle of grated Parmesan for extra flavor.

Side Options:

Pair with a crisp green salad or some roasted green beans to balance out the richness.

Comfort Boost:

Add a side of cranberry sauce or apple chutney — the sweet and savory combo is so good.

Make Ahead and Storage

Storing Leftovers

Let leftovers cool, then store in an airtight container in the fridge for up to 3 days. The biscuits might soften but still taste delicious.

Freezing

Freeze the chicken and gravy (without the biscuits) in a freezer-safe container for up to 3 months. Add fresh biscuits when reheating.

Reheating

Reheat in the microwave or on the stovetop until warmed through. If using frozen portions, thaw overnight in the fridge first.

FAQs

Can I use rotisserie chicken instead of raw chicken?
Absolutely! If you’re short on time, use shredded rotisserie chicken and cut the slow cooker time in half since you’re just warming everything up.

Do the biscuits get soggy in the slow cooker?
Not if timed right. They’ll be soft on the bottom but still fluffy and tender on top. For a crispier top, bake them separately and serve over the filling.

Can I make this without canned soup?
Yes! Use a homemade roux (butter, flour, milk, and broth) as a creamy base instead of canned soup. It’s just as tasty and even richer.

What if I don’t have a slow cooker?
No problem — make it on the stovetop in a large pot, simmer until everything’s cooked through, then transfer to a baking dish, top with biscuits, and finish in the oven.

Final Thoughts

If cozy, creamy, and satisfying is what you’re after, this Slow Cooker Chicken and Biscuits recipe absolutely delivers. It’s simple, hearty, and packed with flavor — just the thing for when you want a no-fuss dinner that feels like home. Give it a try and let this comfort classic earn a spot in your regular rotation!

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