I’m so excited to share with you one of my family’s favorite recipes – slow cooker chicken and biscuit recipe. This dish has been a staple in our household for years, and for good reason. The combination of tender chicken, flaky biscuits, and rich gravy is a match made in heaven.
I’ve served this recipe at countless family gatherings, potlucks, and even just a regular Tuesday night dinner, and it never fails to please. My kids love helping me prepare the ingredients, and they always ask for seconds (or thirds, or fourths…) As for me, I love that this recipe is so easy to make – just throw everything in the slow cooker and let it do its magic.
It’s perfect for a busy weeknight or a special occasion. And the best part? It’s ridiculously healthy – you can customize the ingredients to fit your dietary needs and preferences.
I’ve used boneless chicken breasts, low-sodium broth, and whole wheat biscuits to make it even healthier. But don’t worry if you’re not as health-conscious as I am – this recipe is still delicious even if you use the regular stuff. The key to this recipe is using high-quality ingredients and letting the slow cooker do its thing.
Don’t skip the step of browning the chicken before adding it to the slow cooker – it makes all the difference in the flavor and texture of the final product.
Slow Cooker Chicken and Biscuit
4.6 from 589 votes
A comforting, hearty meal of tender chicken and vegetables in a creamy sauce, topped with fluffy, golden biscuits. This slow cooker recipe simplifies the classic chicken and biscuits dish, making it perfect for busy weeknights.
1/4 cup all-purpose flour mixed with 1/4 cup cold water (slurry)
For the Biscuit Topping
2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1/2 cup cold unsalted butter, cubed
3/4 cup whole milk
👨🍳Directions
1Place the chicken thighs, diced onion, sliced carrots, sliced celery, and minced garlic into the slow cooker.
2Pour in the chicken broth, then add the cream of chicken soup, dried thyme, dried rosemary, black pepper, and salt.
3Stir gently to combine all ingredients.
4Cover the slow cooker and cook on low heat for 4 hours, or until the chicken is tender and easily shreds with a fork.
5The stew should be bubbling gently around the edges.
6Carefully remove the chicken thighs from the slow cooker and place them on a cutting board.
7Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the slow cooker.
8Add the frozen peas to the slow cooker.
9In a small bowl, whisk together the flour and cold water to form a smooth slurry.
10Pour the slurry into the slow cooker and stir well.
11Cover and cook on high heat for 20 to 30 minutes, until the stew thickens to a gravy-like consistency.
12While the stew thickens, preheat your oven to 425°F (220°C).
13In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
14Add the cold cubed butter and use a pastry cutter or fork to cut it into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
15Pour the milk into the flour-butter mixture and stir with a fork just until a soft, shaggy dough forms.
16Do not overmix.
17Turn the dough out onto a lightly floured surface and gently knead 2 to 3 times until it comes together.
18Pat the dough to 1/2-inch thickness and cut out biscuits using a 2-inch round cutter.
19Reroll scraps as needed.
20Place the biscuits on a parchment-lined baking sheet, spacing them about 1 inch apart.
21Bake in the preheated oven for 12 to 15 minutes, until the biscuits are puffed and golden brown on top.
22The internal temperature should reach 200°F (93°C) for fully baked biscuits.
23To serve, ladle the hot chicken stew into bowls and top each portion with 1 or 2 warm biscuits.
24Garnish with fresh parsley if desired.
25The biscuits will absorb some of the gravy, creating a delicious, hearty meal.
For a lighter version, use boneless, skinless chicken breasts and low-fat cream of chicken soup. The biscuits can be made ahead and stored in an airtight container for up to 2 days; reheat in a 350°F oven for 5 minutes before serving. If you prefer drop biscuits, increase the milk to 1 cup and drop spoonfuls of dough directly onto the stew during the last 30 minutes of cooking, then cover and cook on high until biscuits are set.
Watch Video Of How Slow Cooker Chicken and Biscuit Works
This slow cooker chicken and biscuit recipe is a staple in our household for many reasons – it’s easy to make, delicious, and versatile enough to serve at any occasion. When storing leftovers from this recipe, be sure to refrigerate them within two hours of finishing cooking and consume them within three days.
You can also freeze leftovers for up to three months – simply thaw them overnight in the fridge before reheating. For reheating ideas, try adding some fresh herbs like parsley or thyme on top of the dish before serving – it adds an extra layer of flavor without overpowering the original taste.
❓ Frequently Asked Questions About Slow Cooker Chicken and Biscuit
Q1: What type of chicken should I use for this recipe?
A: You can use either boneless or bone-in chicken breasts or thighs for this recipe – just adjust the cooking time accordingly. If using boneless chicken, make sure to brown it before adding it to the slow cooker for maximum flavor.
Q2: Can I make this recipe with frozen chicken?
A: Yes, you can use frozen chicken for this recipe – just thaw it first before adding it to the slow cooker. However, keep in mind that frozen chicken may release more moisture during cooking, which can affect the final texture of the dish.
Q3: How long does this recipe take to cook?
A: This recipe takes approximately 6-8 hours to cook on low in a slow cooker or 3-4 hours on high. You can also cook it on a stovetop or oven for a faster cooking time.
Q4: Can I customize this recipe with different spices or herbs?
A: Absolutely! This recipe is highly customizable – feel free to add your favorite spices or herbs to give it an extra kick of flavor.
Q5: How do I store leftovers from this recipe?
A: To store leftovers from this recipe, let them cool completely before refrigerating or freezing them in an airtight container. Reheat them when needed by adding some water or broth to help restore the moisture level.
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