Slow Cooker Chicken and Biscuits – 🥕🌽🫛 Shredded chicken with vegetables including carrots, peas, and corn that are seasoned to perfection and slow cooked in a creamy sauce. Topped with light and flaky biscuits which are the perfect complement to this EASY Crockpot chicken recipe that’s hearty and comforting! Perfect for busy weeknight dinners!
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Easy Slow Cooker Chicken and Biscuits Recipe
This slow cooker chicken and biscuits recipe is like a warm food hug! It’s easy to make, everything (except the biscuits) is made in your slow cooker. There’s nothing to cook first on the stove and then transfer which is so nice and saves on cleanup later.
- There’s tender shredded chicken with carrots, onions, peas, and carrots in a creamy sauce.
- It’s topped with fluffy, golden, buttery biscuits. It reminds me of a chicken and dumplings recipe, but with biscuits.
- The rich and savory chicken filling pairs perfectly with the light and airy biscuits, making each bite a total joy.
- Comfort food that’s made with common, every day ingredients (and no cream of chicken soup or condensed soup) is always appreciated.
- This is perfect for a cozy family dinner and your slow cooker does most of the work!
- Variation Tip – If you want this recipe to be more of a Chicken and Dumplings recipe rather than with biscuits, make the dumplings in my Beef Stew and Dumplings recipe (photo below).
More Dumpling and biscuit recipes
Ingredients in Slow Cooker Chicken with Biscuits
Chicken and Vegetables
- Chicken – I use boneless skinless chicken breasts but you can use thighs if that’s your preference.
- Vegetables – White or yellow onions and carrots go in first, and towards the end you’ll add frozen peas and corn. Keep it easy on yourself and just pick up a bag of frozen veggies.
- Seasonings and herbs – Garlic, dried thyme, dried rosemary, chicken bouillon, salt, black pepper all add flavor and are common pantry spices. If you want to add a dash of garlic powder or onion powder for extra flavor you can. You can garnish with fresh herbs such as parsley.
- Chicken broth – Reduced sodium is what I use and at the end add additional salt to taste.
- Heavy cream + cornstarch – In the last 20 minutes, you mix these two together, add to the slow cooker, and they do the job of helping thicken the sauce and add a lovely creaminess.
Biscuits
- If you’re making scratch biscuits, see the recipe card below for a complete list of from-scratch biscuit ingredients, but a tube of refrigerated biscuit dough works just fine. Bake them and then add them to the top of the chicken mixture.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How To Make Chicken and Biscuits in a Crock Pot
- Chicken and Veggies – To a 6-quart slow cooker, add the chicken, onions, carrots, garlic, sprinkle with the dried herbs, bouillon, salt, pepper, and pour the broth over.
- Slow cook on LOW for about 6 hours or on HIGH for about 3-4 hours, or until the chicken is cooked to 165F using a thermometer. Cook time will vary.
- Remove the chicken from the Crock-Pot and shred it with two forks on a cutting board and then place the shredded meat back into the Crock-Pot. Tip – Chicken shreds easily when it’s done and I find it’s easiest to do it this way but you can shred it how you prefer.
- In a small bowl, whisk together the heavy cream and cornstarch until the cornstarch dissolves and then stir into the chicken mixture in the slow cooker. Add the frozen peas and corn and cook for an additional 20 minutes or until sauce thickens.
- Biscuits – If you’re using refrigerated biscuit dough, follow package instructions for baking. When done, place them over the chicken and vegetables, garnish, and serve the dish! If you’re making scratch biscuits, follow the detailed directions in the recipe card section, below. Here’s a photo overview of the process.
Make-Ahead and Storage
Make Ahead: The chicken and vegetable mixture can be prepared a day in advance and reheated before serving with freshly baked biscuits. I would just keep the biscuits and chicken separate until it’s time to serve.
In the Refrigerator: Leftovers will keep airtight in the fridge for up to 4-5 days. But if you know you’re going to have leftover chicken and veggies, I wouldn’t add all the biscuits since they will become soggy. Store those separately in an airtight container or ziptop bag.
In the Freezer: This recipe will keep airtight in the freezer for up to 3 months.
To Reheat: I use my microwave for quickness and ease and reheat my leftovers for about 30 seconds on high, or as needed.
Recipe FAQs
Yes, if you’re short on time or energy, you can use refrigerated store bought biscuit dough. Follow the instructions on the packaging for baking. An 8-count tube of refrigerated biscuit dough is perfect here and you can use whatever ‘flavor’ or texture you’d like, such as flaky layers, homestyle, etc.
No, you don’t. If for some reason you don’t want to add biscuits, you can just omit them.
If you want to use boneless skinless chicken thighs rather than breasts, that’s totally fine.
Feel free to add or substitute vegetables based on your preferences or what you have on hand. Celery, mushrooms, green beans, or small diced potatoes like I use in my Turkey or Chicken Pot Pie would be great additions.
To keep things easy, I like to use a bag of frozen peas + corn. If you find a medley of frozen peas, corn, and carrots that’s fine. You’ll just have slightly more carrots. You could probably used canned vegetables too but I prefer frozen to canned.
You’ll want to add it to create, well, creaminess. You could probably use half-and-half if you’re trying to keep it a bit lighter, although do not use anything lower fat than that.
Slow Cooker Chicken and Biscuits
Ingredients
Chicken and Vegetables
- 1 ½ pounds boneless skinless chicken breasts, (about 4 pieces; boneless skinless chicken thighs may be substituted)
- 1 large white onion, diced small (or yellow onion)
- 3 large carrots, peeled and sliced into thin rounds
- 3 cloves garlic, finely minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon chicken bouillon
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 2 cups chicken broth, (I use reduced sodium)
- 1 cup frozen peas, (do not need to thaw first)
- 1 cup frozen corn, (do not need to thaw first)
- 1 cup heavy cream, (heavy cream recommended, half-and-half may be substituted)
- ¼ cup cornstarch
- Fresh parsley, finely chopped, optional for garnishing
Biscuits (scratch ingredients below, or simply use an 8-count tube of refrigerated biscuit dough and bake as directed)
- 2 ⅓ cups all-purpose flour
- 1 tablespoon baking powder, (tablespoon not teaspoon)
- 1 teaspoon salt
- ½ cup cold salted butter, cubed (I prefer salted butter here but unsalted may be substituted based on your preferences)
- 1 cup whole milk, with 1 tablespoon reserved for brushing tops of biscuits, (I do not recommend other types of milk)
Instructions
- Chicken and Vegetables – Spray the insert of a 6 or 7-quart slow cooker with cooking spray, place the chicken inside (if your chicken breasts are very large, you will need to cut them so each piece is ~1/3 pound so they cook through evenly), sprinkle the onions, carrots, garlic over the top, sprinkle the thyme, rosemary, bouillon, salt, and pepper evenly.
- Slowly pour the broth in, cover with a lid, and cook on LOW for about 6-7 hours, OR on HIGH for 3-4 hours, or until the chicken is done. Cooking Tips – Chicken is done when it reaches 165F, measured with a thermometer (don't guess), and it will shred easily. All slow cookers have different heat output and power so cook time always has a large range. Cook until done, but don't overcook it or it will be dry and tough.
- Biscuits – About 30 to 40 minutes before the chicken is done, make the biscuits. Preheat your oven to 425°F. Tip – If you're using refrigerated store bought biscuit dough, bake according to package directions.
- To a large bowl, whisk together the flour, baking powder, and salt.
- Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour mixture until the mixture resembles coarse crumbs.
- Pour in the milk, reserving 1 tablespoon, and stir until just combined.
- Turn the dough out onto a clean, floured surface (like your countertop) and gently knead it a few times until it comes together.
- Pat the dough out to about 1-inch thickness. Fold the dough into 1/3 sections into itself, and repeat twice more. Then roll the dough back into a 1-inch thickness. Tips – You want to be able to see chunks of the butter throughout the dough. The more times you fold the dough, the more flaky layers you will get. However, there is a balance of not overworking the dough. The butter also should be cold going into the oven because it's the cold butter with the hot oven that causes air pockets, or flakiness, in the biscuits.
- Use a biscuit cutter or a drinking glass to cut out biscuits. A 2-inch cutter will yield 10 biscuits. Reroll the dough, as necessary.
- Place the biscuits on a baking sheet lined with parchment paper. Using the reserved tablespoon of milk, gently brush the tops of the biscuits with milk. Tip – You can also sprinkles some flaky salt on top for an extra crunch of salt if desired.
- Bake for 12-15 minutes, or until the biscuits are golden brown on top, rotating pan once midway through baking if desired. The biscuits can rest on the baking sheet when they're done.Tip – All ovens vary and this is a hot oven with delicate dough so keep an eye on them so they don't burn.
- Shredding the Chicken – When the chicken is done, remove it from the slow cooker and shred it on a cutting board using two forks. Return the shredded chicken to the slow cooker.
- Sauce – In a small bowl, whisk together the heavy cream and cornstarch until the cornstarch dissolves. Stir the cream mixture (called a slurry) into the slow cooker. This helps thicken the sauce.
- Add the frozen peas and corn and stir to combine. Cover and cook on high for an additional 20-30 minutes or until the sauce is thicker, or as long as desired. Taste for seasoning balance and if desired, add additional salt, pepper, herbs and spices, or a pinch of red pepper flakes for some heat. Tip – If you used reduced sodium broth, chances are it will need some salt, so don't be afraid to add it.
- Serving – Place the biscuits on top of the chicken and veggies, optionally sprinkle with chopped parsley and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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