Why You’ll Love This Recipe

Slow Cooker Chicken and Biscuits is the ultimate comfort food, combining tender shredded chicken in a creamy, savory sauce with fluffy, golden biscuits on top. It’s hearty, easy to prepare, and perfect for busy weeknights or cozy weekends. With minimal prep and a rich homemade flavor, this dish is a family favorite that delivers warmth in every bite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breast or thighschicken brothcream of chicken soup (or homemade substitute)onioncelerycarrotsgarlicdried thymeblack pepperfrozencanned, or homemade biscuit dough (for topping)milkbutterflour (if thickening is needed)

directions

Place the chicken, chopped onion, celery, carrots, garlic, thyme, and pepper into the slow cooker.

Pour in the chicken broth and cream of chicken soup, stirring to combine.

Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.

Remove the chicken, shred it with two forks, and return it to the slow cooker.

(Optional) If you want a thicker consistency, mix butter and flour in a small pan to make a roux and stir it into the slow cooker.

Stir in the milk and adjust seasoning if needed.

Top with pieces of biscuit dough, spacing them slightly apart.

Cover and cook on high for an additional 1-1.5 hours, or until biscuits are cooked through and golden.

Serve hot and enjoy.

Servings and timing

This recipe serves 4-6 people.Preparation time: 15 minutesSlow cooking time: 6-8 hours (including biscuit cooking)Total time: 6.5-8.5 hours

Variations

Add peas or corn during the last hour for extra veggies.

Use rotisserie chicken to save time and reduce cooking.

Add a splash of heavy cream for a richer sauce.

Sprinkle shredded cheddar cheese on top before adding biscuits for a cheesy twist.

Use fresh herbs like parsley or rosemary for added flavor.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat individual portions in the microwave or warm the entire dish in a 350°F oven until heated through.To freeze, store the chicken mixture without biscuits for up to 3 months. Add fresh biscuits when reheating.

FAQs

Can I use frozen vegetables?

Yes, frozen mixed vegetables can be added in the last hour of cooking.

What kind of biscuits work best?

Canned biscuits are convenient, but homemade or frozen work just as well.

Can I make this dairy-free?

Use a dairy-free cream soup and plant-based milk to accommodate dietary needs.

Is it okay to cook the biscuits separately?

Yes, bake them in the oven and serve on top to prevent sogginess.

Can I make it in advance?

You can prepare the chicken mixture the night before, refrigerate it, and cook the next day.

Do I have to use cream of chicken soup?

You can substitute with cream of mushroom, cream of celery, or a homemade white sauce.

How can I make it gluten-free?

Use gluten-free biscuits and ensure the soup base is gluten-free.

Can I cook this on the stovetop?

Yes, simmer everything in a large pot until the chicken is cooked, then finish in the oven with biscuit topping.

Can I use thighs instead of breasts?

Absolutely, thighs stay juicy and flavorful after long cooking times.

Can I add cheese?

Yes, mix in shredded cheese or sprinkle on top before adding the biscuits.

Conclusion

Slow Cooker Chicken and Biscuits is a cozy, satisfying dish that’s as simple as it is delicious. With tender chicken, rich gravy, and golden biscuits, it’s sure to become a go-to meal for your family. Perfect for chilly nights or when you want a no-fuss, crowd-pleasing dinner.