Go Back

Slow Cooker Chicken and Biscuits

A cozy, creamy chicken stew topped with tender drop biscuits, made effortlessly in a slow cooker for a comforting family meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 7 hours
Total Time 7 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken Stew
  • 1.5 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 for brighter color.
  • 1 small onion diced
  • 3 cloves garlic, minced
  • 1 teaspoon salt Plus additional ½ teaspoon for biscuits.
  • 0.5 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 0.5 teaspoon dried rosemary
  • 1 can (10.5 oz) cream of chicken soup Or 1 cup homemade white sauce.
  • 2 cups low-sodium chicken broth Use reduced-sodium to control salt.
For the Biscuit Dough
  • 1.5 cups all-purpose flour
  • 1 tablespoon baking powder
  • 6 tablespoons cold unsalted butter, cubed Use chilled for flaky biscuits.
  • 0.5 cup milk Plus more if needed.

Method
 

Preparation
  1. 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.
Cooking the Chicken
  1. Cover. Cook on low for 6–7 hours or on high for 3–4 hours until the chicken reaches 165°F and shreds easily.
Shredding Chicken
  1. Remove the chicken to a cutting board. Shred with two forks. Discard the bay leaf and return shredded chicken to the slow cooker and stir.
Making Biscuit Dough
  1. In a large bowl, whisk together flour, baking powder, and ½ teaspoon salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in ½ cup milk just until the dough holds together. Add more milk if too dry.
Finishing the Dish
  1. Drop spoonfuls of biscuit dough over the chicken mixture. 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.
Serving
  1. Spoon hearty portions into bowls and enjoy warm.

Notes

Storage: Refrigerate leftovers for 3–4 days or freeze in an airtight container for up to 3 months. To reheat, warm on stovetop until 165°F.