Slow Cooker Chicken and Biscuits is a cozy dish that combines tender chicken with a creamy sauce and fluffy biscuits. It’s a perfect meal for busy days, as the slow cooker does most of the work for you. Just set it up, let it cook, and then enjoy the comforting flavors of home cooking without the hassle. This recipe is bound to become a family favorite!
4 Reasons Why You’ll Love It
- Minimal Effort Required
- Comforting and Hearty Dish
- Perfect for Family Gatherings
- Delicious Leftovers
Time Breakdown
- Preparation: 20 minutes
- Cooking on LOW: 6-7 hours OR HIGH: 3-4 hours
- Biscuit Making: 30-40 minutes (during chicken cooking)
- Total Time: 7-8 hours
Ingredients List
- 1 1/2 pounds boneless skinless chicken breasts
- 1 large white onion, diced
- 3 large carrots, peeled and sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon chicken bouillon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chicken broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup heavy cream
- 1/4 cup cornstarch
- 2 1/3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup cold salted butter, cubed
- 1 cup whole milk
How to make Step-by-Step
Directions
1. Prepare the Slow Cooker
Spray the insert of a slow cooker with cooking spray and place chicken inside. Top with onions, carrots, and garlic. Sprinkle with thyme, rosemary, bouillon, salt, and pepper. Pour in chicken broth, cover, and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
2. Make the Biscuits
About 30-40 minutes before chicken is done, make biscuits. Preheat oven to 425F. In a bowl, whisk flour, baking powder, and salt. Cut in butter until crumbly. Stir in milk. Roll out dough to 1 inch thickness, cut out biscuits, and place on baking sheet. Brush with milk. Bake for 12-15 minutes until golden.
3. Shred the Chicken
Remove chicken, shred it with forks, and return it to the cooker. Mix heavy cream and cornstarch, add to the cooker along with peas and corn. Cook on HIGH for 20-30 minutes until thick.
4. Serve the Dish
Place biscuits on top of the chicken and veggies, optionally sprinkle with parsley, and serve.
Serving Suggestions
Serve with a side salad or steamed vegetables for a complete meal. This dish pairs well with mashed potatoes or rice too.
Storage Tips
- Refrigerate Leftovers
Store leftover chicken and biscuits in an airtight container in the fridge for up to 3 days. - Freeze for Future Meals
Freeze any leftovers in freezer-safe containers for up to 2-3 months. - Reheat Properly
Reheat in the microwave or on the stove until warmed through. You may need to add a bit of broth to loosen up the sauce.
Tips for Success
- Don’t Skip the Herbs
They add wonderful flavor to the dish! - Use Fresh Ingredients
Fresh veggies and chicken will enhance the taste. - Monitor Cooking Time
Ensure the chicken is cooked through before shredding.
Variations to Try
- Add Different Vegetables
Feel free to add other veggies like green beans or bell peppers. - Spice it Up
Incorporate some red pepper flakes for a little heat.
Slow Cooker Chicken and Biscuits
Ingredients
For the chicken mixture
- 1.5 pounds boneless skinless chicken breasts
- 1 large white onion, diced
- 3 large carrots, peeled and sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon chicken bouillon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups chicken broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup heavy cream
- 0.25 cup cornstarch
For the biscuits
- 2.33 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 0.5 cup cold salted butter, cubed
- 1 cup whole milk
Instructions
Preparation
- Spray the insert of a slow cooker with cooking spray and place chicken inside.
- Top with onions, carrots, and garlic.
- Sprinkle with thyme, rosemary, bouillon, salt, and pepper.
- Pour in chicken broth, cover, and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
Making the Biscuits
- About 30-40 minutes before the chicken is done, make the biscuits.
- Preheat oven to 425°F.
- In a bowl, whisk flour, baking powder, and salt.
- Cut in butter until crumbly.
- Stir in milk.
- Roll out dough to 1 inch thickness, cut out biscuits, and place on baking sheet.
- Brush with milk and bake for 12-15 minutes until golden.
Shredding the Chicken
- Remove chicken, shred it with forks, and return it to the cooker.
- Mix heavy cream and cornstarch, add to the cooker along with peas and corn.
- Cook on HIGH for 20-30 minutes until thick.
Serving the Dish
- Place biscuits on top of the chicken and veggies, optionally sprinkle with parsley, and serve.
Notes
Nutrition
FAQs
Q: Can I use frozen chicken breasts?
A: Yes, you can use frozen chicken. Just be aware it may take longer to cook.
Q: Can I make this recipe without a slow cooker?
A: Yes, you can make it on the stovetop or in an oven, but cooking times will differ.
Q: How do I know when the chicken is done?
A: The chicken should reach an internal temperature of 165°F.
Q: Can I substitute parts of the recipe?
A: Yes, you can adjust the vegetables and use alternative flours for biscuits if needed.
Closing Notes
Slow Cooker Chicken and Biscuits is the epitome of easy, delicious comfort food. This recipe allows you to enjoy a homemade meal without spending hours in the kitchen. With tender chicken, creamy sauce, and fluffy biscuits, it’s the kind of meal that warms you inside and out. You’ll love how simple it is to prepare, and your family will appreciate the fantastic flavors. Enjoy your cooking adventure!
