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Slow Cooker Chicken and Biscuits Recipe

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  • Author: chefahmed
  • Prep Time: 20 minutes
  • Cook Time: 7 hours
  • Total Time: 7 hours 20 minutes
  • Yield: 6 servings
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: American

Description

This cozy and comforting slow cooker chicken and biscuits recipe is perfect for chilly nights or busy weekdays. Tender shredded chicken and hearty vegetables simmer in a creamy sauce, topped with fluffy golden biscuits. It’s an easy, family-friendly meal made right in your slow cooker!

Ingredients

For the Chicken Filling:

  • 1 1/2 lbs boneless, skinless chicken breasts (or thighs)

  • 1 cup chopped carrots

  • 1 cup chopped celery

  • 1 cup frozen peas

  • 1 small onion, diced

  • 3 cloves garlic, minced

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 teaspoon dried thyme

  • 1/2 teaspoon dried rosemary

  • 1 bay leaf

  • 1 (10.5 oz) can cream of chicken soup

  • 2 cups low-sodium chicken broth

For the Biscuits:

 

  • 1 1/2 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 6 tablespoons cold unsalted butter, cubed

  • 1/2 cup milk (plus more if needed)

Instructions

  • Prepare the slow cooker:
    Add chicken, carrots, celery, peas, onion, garlic, salt, pepper, thyme, rosemary, bay leaf, cream of chicken soup, and chicken broth to the slow cooker. Stir to combine.

  • Cook the chicken:
    Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is cooked through and tender.

  • Shred the chicken:
    Remove the chicken from the slow cooker, shred it using two forks, and return it to the pot. Remove the bay leaf.

  • Make the biscuit dough:
    In a large bowl, whisk together flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture looks like coarse crumbs. Stir in the milk just until the dough comes together.

  • Top with biscuits:
    Drop spoonfuls of biscuit dough over the top of the chicken mixture in the slow cooker.

  • Cook until biscuits are done:
    Cover and cook on high for an additional 1 to 1 ½ hours, or until the biscuits are cooked through and fluffy.

 

  • Serve:
    Spoon into bowls and enjoy warm!

Notes

  • You can use store-bought biscuit dough to save time.

  • Add a splash of cream at the end for extra richness.

 

  • Make it vegetarian by skipping the chicken and adding extra vegetables and a vegetarian cream soup.

Find it online: https://slsrecipes.com/slow-cooker-chicken-and-biscuits-recipe/