I’m so excited to share this delicious chicken biscuit crock pot recipe with you. I’ve been making it for years, and it’s always a hit with my family and friends. The combination of tender chicken, flaky biscuits, and rich gravy is just perfect for a cozy night in or a special occasion.
I love how easy it is to make, too – just toss everything in the crock pot and let it cook all day. It’s a great way to get a hearty, comforting meal on the table without a lot of fuss. Growing up, my grandmother used to make this dish for family gatherings.
She’d spend hours in the kitchen, carefully preparing each component until it was just right. I remember the smell of baking biscuits wafting from her oven, making our mouths water in anticipation. This recipe is a nod to those special times we shared together as a family.
One of the best things about this recipe is that it’s incredibly versatile. You can serve it as a main course, or use it as a side dish for something like roast chicken or beef. The biscuits are also amazing on their own as a snack or appetizer – just be sure to have some extra butter on hand!
As for the health benefits, I’m happy to report that this recipe is relatively light compared to other comfort foods. The chicken and biscuits are made with wholesome ingredients like flour, butter, and milk, while the gravy adds just enough richness without overpowering the dish.
Crock Pot Chicken and Biscuits
4.6 from 740 votes
A comforting slow cooker meal with tender chicken and fluffy biscuits. This easy recipe simmers chicken in a creamy sauce before baking biscuits on top for a complete dinner.
1Place the chicken thighs, onion, carrots, celery, and garlic in the slow cooker.
2Pour in the chicken broth, cream of chicken soup, thyme, rosemary, pepper, and salt, then stir to combine.
3Cover the slow cooker and cook on low heat for 4 hours, or until the chicken is tender and easily shreds with a fork.
4The internal temperature of the chicken should reach 165 degrees Fahrenheit.
5Remove the chicken from the slow cooker and shred it using two forks.
6Return the shredded chicken to the pot, then stir in the frozen peas and heavy cream until evenly distributed.
7In a large mixing bowl, whisk together the flour, baking powder, and salt.
8Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized butter pieces.
9Pour the buttermilk into the flour mixture and stir just until a soft dough forms.
10Do not overmix; the dough should be slightly sticky but hold together.
11Drop spoonfuls of the biscuit dough onto the hot chicken mixture in the slow cooker, spacing them evenly.
12Cover the slow cooker and cook on high heat for 25 to 30 minutes, until the biscuits are puffed and golden brown on top and a toothpick inserted into the center comes out clean.
For a thicker stew, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir into the slow cooker before adding the biscuits. You can substitute boneless skinless chicken breasts, but reduce cooking time to 3 hours on low.
Watch Video Of How Crock Pot Chicken and Biscuits Works
This chicken biscuit crock pot recipe is always a good idea for any occasion – whether it’s a quick weeknight meal or a special gathering with friends and family.
The leftovers reheat beautifully for lunch or dinner the next day, and they freeze incredibly well too!
If you’re looking for ways to repurpose this dish beyond its original purpose as comfort food (which I highly recommend), consider using leftover biscuit dough to make cinnamon rolls or sweet breakfast treats.
❓ Frequently Asked Questions About Crock Pot Chicken and Biscuits
Q: What type of chicken should I use?
A: You can use either boneless, skinless chicken breasts or thighs for this recipe – whichever you prefer will work great! Just be sure to adjust the cooking time accordingly if you’re using bone-in chicken.
Q: Can I make this recipe in advance?
A: Yes, you can prepare the ingredients and store them in the fridge overnight before assembling and cooking the dish in the morning.
Q: How do I keep the biscuits from getting too crispy?
A: To prevent overcooking, try baking your biscuits at a lower temperature (around 300°F) or covering them with foil during the last 10-15 minutes of cooking.
Q: Is this recipe suitable for gluten-free diets?
A: Unfortunately not – traditional biscuits rely heavily on wheat flour, which contains gluten. However, you could try substituting with gluten-free flours like almond or coconut!
Q: Can I use leftover cooked chicken in this recipe?
A: Yes, you can definitely use leftover cooked chicken if you have some on hand – just shred or chop it into bite-sized pieces before adding it to the crock pot.
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