Slow Cooker Chicken and Biscuits Recipe

If cozy comfort had a flavor, this Slow Cooker Chicken and Biscuits would be it. It’s the ultimate one-pot wonder—creamy, savory, packed with tender chicken and hearty veggies, all topped with golden, fluffy biscuits. This recipe is as low-effort as it gets: toss everything in the slow cooker and let it work its magic. It’s a warm hug of a meal, perfect for busy weeknights when you want something hearty and homemade without spending hours in the kitchen.

Why You’ll Love This Recipe

• Effortless Comfort Food: The slow cooker does all the heavy lifting—just dump, set, and forget.
• Satisfying and Hearty: Loaded with shredded chicken, vegetables, and soft biscuits that soak up all that savory goodness.
• Family Favorite: This is one of those recipes that everyone, from picky kids to hungry adults, will devour happily.
• Perfect for Busy Days: You can prep it in the morning and come home to a delicious hot meal.

Ingredients You’ll Need

Here’s what makes this dish so comforting and full of flavor:

• Boneless Skinless Chicken Breasts or Thighs: They cook up incredibly tender in the slow cooker and shred beautifully.
• Frozen Mixed Vegetables: A no-fuss mix of peas, carrots, corn, and green beans adds color and sweetness.
• Chicken Broth: Forms the savory base of the gravy—use low sodium if you’re watching salt levels.
• Cream of Chicken Soup: Adds that creamy, thick texture that makes this dish ultra-satisfying.
• Onion and Garlic: For deep, aromatic flavor—don’t skip these!
• Thyme and Black Pepper: A little dried thyme brings a nice herbal note that complements the chicken perfectly.
• Refrigerated Biscuit Dough: These bake up light and fluffy right on top of the stew—pure genius!
• Butter: Helps give the biscuits that golden finish and rich flavor.

Variations

This recipe is wonderfully adaptable. Here are a few ways to make it your own:

• Add Cheese: A sprinkle of shredded cheddar between the stew and biscuits takes it over the top.
• Use Fresh Veggies: Got carrots, celery, or potatoes? Dice them up and use instead of frozen—just add a bit more broth.
• Try Different Biscuits: Use homemade drop biscuits, puff pastry squares, or even crescent dough for a fun twist.
• Make It Spicy: A dash of cayenne or hot sauce will add a welcome kick.

How to Make Slow Cooker Chicken and Biscuits

Step 1: Load the Slow Cooker

Place the chicken breasts or thighs in the bottom of the slow cooker. Top with chopped onion, garlic, frozen vegetables, cream of chicken soup, thyme, black pepper, and chicken broth. Give it all a good stir.

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 tender and fully cooked. Then shred the chicken using two forks right in the pot—it should fall apart easily.

Step 3: Add the Biscuits

Cut the biscuit dough into quarters and place them on top of the chicken mixture. Cover and continue to cook on high for 1 to 1.5 hours, or until the biscuits are puffed and cooked through.

Step 4: Optional Golden Finish

If you want a more golden crust on your biscuits, transfer them to a baking sheet and pop them under the broiler for a few minutes. Brush with melted butter for a beautiful, shiny finish.

Pro Tips for Making the Recipe

• Don’t Overcrowd the Biscuits: Space them out a bit so they cook evenly and don’t get soggy.
• Keep the Lid On: Avoid lifting the lid once the biscuits are in—they need that steam to cook properly.
• Thicker Gravy? Mix 1 tablespoon cornstarch with cold water and stir it in after shredding the chicken, if you want a thicker stew.
• Make It Richer: Stir in a splash of heavy cream before adding the biscuits for an even creamier texture.

How to Serve

This dish really shines as a standalone meal, but you can dress it up even more:

Garnishes:

Sprinkle with fresh chopped parsley or thyme for a pop of color and extra flavor.

Sides:

Serve with a crisp green salad or steamed green beans to lighten things up.

Extras:

A dollop of cranberry sauce on the side brings a surprising and delightful contrast.

Make Ahead and Storage

Storing Leftovers

Let the dish cool completely before transferring it to airtight containers. Store in the fridge for up to 3 days. The biscuits may soften but will still be delicious.

Freezing

You can freeze the chicken mixture (without biscuits) for up to 3 months. When ready to serve, reheat the stew and top with freshly baked biscuits.

Reheating

Warm leftovers in the microwave or in a saucepan over low heat. If the gravy thickens too much, just add a splash of chicken broth or milk to loosen it up.

FAQs

Can I use rotisserie chicken instead of raw chicken?
Absolutely! Just add the shredded rotisserie chicken during the last hour of cooking. You won’t need to cook it as long since it’s already done.

Will the biscuits cook properly in the slow cooker?
Yes, as long as you place them on top of the hot filling and keep the lid closed. They steam-cook beautifully and come out soft and fluffy.

Can I make this dairy-free?
You can use a dairy-free cream soup substitute and skip the butter on the biscuits. There are also plant-based biscuit doughs available that work well.

Can I double this recipe for a crowd?
Definitely, but make sure your slow cooker is large enough. You might need to cook the biscuits in batches or finish them in the oven to ensure even cooking.

Final Thoughts

This Slow Cooker Chicken and Biscuits recipe is comfort food at its finest—rich, creamy, and impossibly easy to make. Whether you’re feeding a hungry family or just want something cozy after a long day, this dish will absolutely hit the spot. Give it a try, and don’t be surprised if it becomes a regular part of your dinner rotation!

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