I first made this slow cooker chicken and biscuits on a rainy Sunday when I wanted a hands-off, comforting meal that fed the whole family without fuss. It’s a cozy, creamy chicken stew finished with tender drop biscuits cooked right on top—perfect for winter dinners, busy weeknights, or anytime you want a simple one-pot, soul-warming meal.

What makes this recipe special

This dish combines slow-cooked, fork-tender chicken and vegetables with biscuits that steam to fluffy perfection on top. The slow cooker does the heavy lifting: it builds rich flavor while keeping your stove free. It’s budget-friendly, kid-approved, and forgiving—great if you’re multitasking or new to slow cooking.

“A total family favorite: the chicken is melt-in-your-mouth and the biscuits come out soft and pillowy every time.”

Why people reach for this recipe: it’s an easy all-in-one dinner that scales well, freezes nicely, and requires minimal hands-on time. Use it for a cozy weeknight, a casual Sunday supper, or when you want leftovers that reheat beautifully.

How this recipe comes together

Build a savory base: chicken, aromatics, veggies, herbs, cream of chicken, and broth go into the slow cooker.
Low-and-slow: cook until the chicken is tender enough to shred.
Shred and thicken: remove and shred the chicken, discard the bay leaf, and return the meat to the broth.
Make biscuit dough: mix flour, baking powder, salt, cold butter, and milk into a soft dough.
Top and finish: drop spoonfuls of biscuit dough over the hot chicken mixture and cook until biscuits are puffed and cooked through.
This sequence keeps the protein juicy and the biscuits light—no soggy bottoms, just comfort.

What you’ll need

1 ½ lbs boneless, skinless chicken breasts (or thighs) — thighs give more richness; breasts keep it lean.
1 cup chopped carrots
1 cup chopped celery
1 cup frozen peas (add near the end if you prefer bright color)
1 small onion, diced
3 cloves garlic, minced
1 teaspoon salt (plus ½ tsp for biscuits)
½ teaspoon black pepper
1 teaspoon dried thyme
½ teaspoon dried rosemary
1 bay leaf
1 (10.5 oz) can cream of chicken soup (or 1 cup homemade white sauce)
2 cups low-sodium chicken broth (use reduced-sodium to control salt)
1 ½ cups all-purpose flour
1 tablespoon baking powder
6 tablespoons cold unsalted butter, cubed (use chilled for flaky biscuits)
½ cup milk (plus more if needed)

Substitutions and notes:

Gluten-free: swap the flour and baking powder for a 1:1 gluten-free mix labeled for baking.
Dairy-free: use vegan butter and almond or oat milk.
Cream-of-chicken swap: use a can of cream of mushroom or a quick slurry of 1 cup milk + 1 tablespoon cornstarch + 1 cube chicken bouillon for similar richness.
Vegetables: add mushrooms, corn, or green beans depending on preference.

Step-by-step instructions

Prepare the slow cooker: Add chicken, carrots, celery, peas, onion, garlic, salt, pepper, thyme, rosemary, bay leaf, cream of chicken soup, and chicken broth to the slow cooker. Stir briefly to combine.
Cook the chicken: Cover. Cook on low for 6–7 hours or on high for 3–4 hours. Cook until the chicken reaches 165°F and shreds easily.
Shred the chicken: Remove the chicken to a cutting board. Shred with two forks. Discard the bay leaf. Return shredded chicken to the slow cooker and stir.
Make the biscuit dough: In a large bowl, whisk together flour, baking powder, and ½ teaspoon salt. Cut in cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in ½ cup milk just until the dough holds together. Add a little more milk if too dry.
Top with biscuits: Drop spoonfuls of biscuit dough over the chicken mixture. Space them so they can expand.
Finish cooking: Cover and cook on high for 1 to 1 ½ hours, until biscuits are cooked through and fluffy on top. A toothpick inserted in a biscuit should come out clean.
Serve: Spoon hearty portions into bowls and enjoy warm.

Best ways to enjoy it

Serve this straight from the slow cooker in deep bowls. Pairings and ideas:

Simple green salad with a bright vinaigrette to cut the richness.
Roasted Brussels sprouts or a side of steamed green beans for texture contrast.
A crisp apple slaw adds sweet-tart crunch.
For a heartier meal, add a dollop of grainy mustard or sprinkle chopped parsley for freshness.
To plate: spoon the chicken and gravy first, then nestle a biscuit on top or to the side so both stay tender and visible.

Storage and reheating tips

Refrigerate: Store leftovers in an airtight container for 3–4 days.
Freeze: Cool completely, then freeze in a shallow, freezer-safe container for up to 3 months. Separate biscuits from the chicken if possible to preserve texture.
Reheat from fridge: Reheat gently on the stovetop over medium-low, stirring occasionally, until it reaches 165°F. Add a splash of broth if it thickened too much.
Reheat from frozen: Thaw overnight in the fridge, then reheat as above. For frozen in one container, thaw and reheat in a 350°F oven until warmed through.
Food safety: Always reheat to 165°F (74°C) for 15 seconds. Do not refreeze previously thawed leftovers unless heated first.

Helpful cooking tips

Use cold butter for the biscuits: cold cubes create steam pockets as they melt, yielding flakier biscuits.
Don’t overwork the dough: mix until just combined. Overworking gives dense biscuits.
Timing biscuits: Add them when the chicken is fully cooked. Too early and biscuits become soggy; too late and they won’t cook through.
Thickening the stew: If the broth is thin after shredding, stir in a mixture of 1 tablespoon cornstarch + 2 tablespoons cold water, then simmer on high for 10–15 minutes before adding biscuits.
For uniform biscuits: Use a small ice cream scoop to portion dough evenly.
Check seasoning after shredding: Slow cookers can mute salt; taste and adjust before dropping biscuits on top.

Creative twists

Chicken and herb dumplings: Make a slightly wetter dumpling dough and drop smaller dumplings for a dumpling-style finish.
Southwest version: Add a can of diced green chiles, replace peas with corn, and top with cheddar and cilantro. Use cumin instead of rosemary.
Mushroom and thyme: Sauté sliced mushrooms and add in place of peas for an earthier profile.
One-pot shortcut: Use store-bought biscuit dough for a super-quick finish—drop biscuits straight from the can.
Lighter option: Use Greek yogurt in place of cream soup (thin with broth) and use chicken breasts for lower fat.

Your questions answered

Q: Can I use frozen chicken straight from the freezer?
A: It’s safer to thaw first. Frozen chicken can lengthen the cooking time and may keep the slow cooker in a temperature danger zone longer. Thaw in the fridge overnight for best results.

Q: Will the biscuits get soggy sitting on the stew?
A: If added at the right time they’ll steam and rise rather than soak. Make sure the chicken is fully cooked and the stew is hot; drop biscuits and finish on high for 1–1½ hours so they steam-cook to fluffy tops.

Q: Can I use refrigerated or canned biscuit dough?
A: Yes. Refrigerated biscuit dough is a great shortcut—space pieces evenly and check doneness a bit sooner. Store-bought tends to bake faster because it’s more uniform.

Q: How do I thicken the gravy if it’s too thin after shredding?
A: Mix 1 tablespoon cornstarch with 2 tablespoons cold water to form a slurry. Stir into the cooker and cook on high for 10–15 minutes before adding biscuits.

Q: Is there a minimum time I can cook this on low?
A: 6 hours on low or 3–4 hours on high are recommended. Going shorter risks undercooked chicken or flavors that haven’t melded.

Conclusion

If you want another take on the same cozy concept, check this detailed slow cooker version at Slow Cooker Chicken and Biscuits – Averie Cooks for extra tips and photos. For a dumplings-focused variation, this well-loved recipe is a helpful reference: Slow Cooker Chicken and Dumplings Recipe.

Enjoy the comforting simplicity—and tweak herbs, veggies, or biscuit style to make it your own.