Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow Cooker Chicken and Biscuits

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: simplemealsbykim
  • 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:

  • 1.5 lbs boneless, skinless chicken breasts or thighs

  • 1 cup chopped onion

  • 2 cloves garlic, minced

  • 2 cups carrots, sliced

  • 2 cups chopped celery

  • 1 cup frozen peas

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1/2 tsp dried thyme

  • 1/2 tsp dried rosemary

  • 1 can (10.5 oz) cream of chicken soup

  • 2 cups low-sodium chicken broth

  • 1/2 cup heavy cream or milk

  • 2 tbsp all-purpose flour (optional, for thickening)

For the Biscuits:

  • 1 can refrigerated biscuit dough (8 biscuits) or use homemade biscuits if preferred

Instructions

  1. 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.

  2. Cook:
    Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and easily shreds.

  3. Shred Chicken:
    Remove chicken, shred it with two forks, then return it to the slow cooker.

  4. 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.

  5. 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.

  6. Serve:
    Spoon the creamy chicken mixture into bowls and top with warm biscuits. Serve immediately.

Notes

  • For a richer flavor, use a mix of chicken thighs and breasts.

  • You can use homemade biscuits or frozen biscuits if preferred.

  • 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

Find it online: https://simplemealsbykim.com/slow-cooker-chicken-and-biscuits-2/