Print

Slow Cooker Chicken and Biscuits

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Slow Cooker Chicken and Biscuits recipe is the ultimate comfort food. Tender shredded chicken, hearty vegetables, and a creamy sauce all cook together in your slow cooker, then get topped with warm, flaky biscuits. It’s an easy, cozy meal that feels like a hug in a bowl.

Ingredients

Scale

  • 1 1/2 lbs boneless, skinless chicken breasts or thighs

  • 3 cups low-sodium chicken broth

  • 1 (10.5 oz) can cream of chicken soup

  • 1/2 cup sour cream

  • 1 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon dried thyme

  • Salt and pepper, to taste

  • 1 medium onion, diced

  • 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)

  • 1 tablespoon cornstarch + 1 tablespoon water (optional, for thickening)

  • 1 can refrigerated biscuits (8-count, like Pillsbury Grands)

  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Add chicken, chicken broth, cream of chicken soup, sour cream, garlic powder, onion powder, thyme, salt, pepper, and diced onion to the slow cooker. Stir to combine.

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

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

  4. Stir in the frozen mixed vegetables.

  5. If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir into the soup. Cook for an additional 15–20 minutes.

  6. Meanwhile, bake biscuits according to package directions until golden brown.

  7. Serve the creamy chicken mixture in bowls topped with warm biscuits. Garnish with fresh parsley if desired.

Notes

  • Swap cream of chicken for cream of mushroom or cream of celery if preferred.

  • Fresh veggies can be used instead of frozen—just add them in the beginning.

  • Great for meal prep—leftovers taste even better the next day!

Find it online: https://ukfinda.com/slow-cooker-chicken-and-biscuits/