Slow Cooker Chicken and Biscuits is a comforting, hearty dish that combines tender chicken, flavorful vegetables, and fluffy biscuits. This recipe is perfect for busy weeknights or cozy weekends, offering a satisfying meal with minimal effort.
Why You’ll Love This Recipe
- Effortless Preparation: Simply add the ingredients to your slow cooker and let it do the work.
- Comfort Food Classic: A warm, creamy chicken filling topped with soft biscuits is the epitome of comfort.
- Versatile: Easily adaptable with your favorite vegetables or biscuit types.
- Family-Friendly: A dish that both kids and adults will enjoy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 ½ pounds boneless, skinless chicken breasts, chopped
- ½ yellow onion, choppedThe Protein Chef
- 1 cup celery, chopped
- 1 (16-ounce) bag frozen mixed vegetables
- 2 teaspoons minced garlic
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 2 (10.5-ounce) cans 98% fat-free cream of chicken soupAllrecipes+3Delish+3The Protein Chef+3
- 3 cups low-sodium chicken broth
- 1 (10-ounce) can refrigerated biscuit doughNo. 2 Pencil+3Allrecipes+3The Cookie Rookie®+3
- ¼ cup grated Parmesan cheeseThe Protein Chef
Directions
- Place the chopped onion at the bottom of your slow cooker.
- Add the chopped chicken breasts on top of the onion.
- Season with salt, black pepper, Italian seasoning, and minced garlic.The Protein Chef+1The Protein Chef+1
- Add the chopped celery and frozen mixed vegetables.Real Simple+8The Protein Chef+8The Protein Chef+8
- Pour in the cream of chicken soup and chicken broth.The Cookie Rookie®
- Gently stir the ingredients to combine.
- Cover and cook on high for 3½ hours.Delish+3The Protein Chef+3The Protein Chef+3
- After 3½ hours, break the biscuit dough into small pieces and add them to the slow cooker.The Protein Chef
- Sprinkle the grated Parmesan cheese over the top.
- Cover and cook on high for an additional 1 hour, or until the biscuits are cooked through.The Protein Chef
- Serve hot and enjoy!The Spruce Eats+2Allrecipes+2A Spicy Perspective+2
Servings and Timing
- Servings: 6EatingWell+4YouTube+4Framed Cooks+4
- Prep Time: 10 minutesSouthern Living+5EatingWell+5Southern Living+5
- Cook Time: 4 hours 30 minutesThe Protein Chef+1No. 2 Pencil+1
- Total Time: 4 hours 40 minutesThe Protein Chef
Variations
- Vegetable Options: Substitute or add vegetables like green beans, corn, or diced potatoes.
- Protein Alternatives: Use boneless, skinless chicken thighs for a richer flavor.No. 2 Pencil
- Creamy Twist: Add a splash of heavy cream or a dollop of sour cream before serving for extra creaminess.Framed Cooks
- Herb Infusion: Incorporate fresh herbs like thyme or rosemary for added aroma and taste.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the chicken mixture (without biscuits) in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm the chicken mixture in a saucepan over medium heat until heated through. If reheating with biscuits, consider baking them separately to maintain their texture.
FAQs
What type of chicken works best for this recipe?
Boneless, skinless chicken breasts are ideal, but chicken thighs can also be used for a juicier result.
Can I use homemade biscuit dough?
Yes, homemade biscuit dough can be used. Ensure the dough is portioned into small pieces for even cooking.The Cookie Rookie®
How do I know when the biscuits are fully cooked?
The biscuits should be firm and no longer doughy in the center. You can insert a toothpick to check for doneness.The Cookie Rookie®
Can I add cheese to the recipe?
Absolutely! Adding shredded cheddar or mozzarella cheese can enhance the flavor.
Is it possible to make this recipe vegetarian?
Yes, substitute the chicken with plant-based protein and use cream of mushroom soup instead of cream of chicken.
Can I cook this recipe on low heat?
Yes, cook on low for 6-7 hours, adding the biscuit dough during the last hour of cooking.
What can I serve with this dish?
A simple green salad or steamed vegetables complement this hearty meal well.
How can I make the sauce thicker?
If the sauce is too thin, mix a tablespoon of cornstarch with water and stir it into the mixture. Cook for an additional 15-20 minutes.
Can I prepare this recipe ahead of time?
Yes, you can prepare the chicken mixture ahead and refrigerate it. Add the biscuit dough and cook when ready to serve.
Are there any low-sodium alternatives?
Use low-sodium chicken broth and soup to reduce the sodium content.
Conclusion
Slow Cooker Chicken and Biscuits is a delightful, comforting dish that’s easy to prepare and sure to please the whole family. With its creamy chicken filling and soft biscuits, it’s a
Print
Slow Cooker Chicken and Biscuits
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Description
This cozy Slow Cooker Chicken and Biscuits recipe is the ultimate comfort food. Tender shredded chicken, hearty vegetables, and a creamy gravy all simmer together in the slow cooker, then topped with fluffy, golden biscuits. It’s a warm, satisfying meal perfect for busy weeknights or lazy weekends.
Ingredients
For the Chicken Filling:
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1.5 lbs boneless, skinless chicken breasts or thighs
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1 cup chopped onion
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2 cloves garlic, minced
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2 cups carrots, sliced
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2 cups chopped celery
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1 cup frozen peas
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1 tsp salt
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1/2 tsp black pepper
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1/2 tsp dried thyme
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1/2 tsp dried rosemary
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1 can (10.5 oz) cream of chicken soup
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2 cups low-sodium chicken broth
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1/2 cup heavy cream or milk
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2 tbsp all-purpose flour (optional, for thickening)
For the Biscuits:
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1 can refrigerated biscuit dough (8 biscuits) or use homemade biscuits if preferred
Instructions
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Add Ingredients to Slow Cooker:
Place chicken, onion, garlic, carrots, celery, peas, salt, pepper, thyme, rosemary, cream of chicken soup, and chicken broth into the slow cooker. Stir gently to combine. -
Cook:
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and easily shreds. -
Shred Chicken:
Remove chicken, shred it with two forks, then return it to the slow cooker. -
Add Cream and Thicken (Optional):
Stir in the heavy cream or milk. If a thicker filling is desired, mix the flour with a bit of water to make a slurry, then stir it in and cook for another 20–30 minutes. -
Bake Biscuits:
About 20 minutes before serving, bake the biscuits according to the package instructions (usually 350–375°F for 12–15 minutes) until golden brown. -
Serve:
Spoon the creamy chicken mixture into bowls and top with warm biscuits. Serve immediately.
Notes
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For a richer flavor, use a mix of chicken thighs and breasts.
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You can use homemade biscuits or frozen biscuits if preferred.
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Add a splash of lemon juice or fresh parsley before serving for a fresh pop of flavor.
Nutrition
- Serving Size: 1 portion with 1 biscuit
- Calories: 460
- Sugar: 5g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
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