There’s something about slow cooker meals that feels like a sigh of relief on a hectic day. This Slow Cooker Chicken and Biscuits is my kind of comfort food — hearty, creamy, loaded with tender veggies, and topped with warm, golden biscuits that soak up all that deliciousness.
This recipe has become a regular in my kitchen, especially when I want something fuss-free but still feels like a warm hug in a bowl. And let me tell you — there are no cans of cream of chicken soup here. Just real ingredients, real flavor, and a whole lot of comfort.
What Makes This Recipe a Keeper
One of the biggest reasons I keep coming back to this dish is how easy it is. Everything (except the biscuits) cooks in the slow cooker. No extra pans, no browning the chicken first, no stove mess to clean later. It’s one of those “dump and go” meals that still tastes like you spent hours on it.
The chicken turns so tender it practically falls apart with a fork. The veggies — carrots, peas, corn — add sweetness and texture, while the creamy broth ties everything together. It’s a little bit like chicken pot pie and a little like chicken and dumplings, with buttery biscuits to finish it off. The kind of meal you want to cozy up with on the couch.
What You’ll Need for This Comforting Classic
For the Chicken and Vegetables
- Chicken: I usually use boneless, skinless chicken breasts, but thighs work too if you want something even more tender and flavorful. I’ve done both — it just depends on what’s in the freezer.
- Veggies: Onion and carrots go in at the start, and then I toss in frozen peas and corn later. No need to peel peas or cut corn — frozen bags make life easier, and they work perfectly.
- Seasoning: Garlic, thyme, rosemary, chicken bouillon, salt, and pepper bring that home-cooked flavor. I sometimes sneak in a pinch of garlic or onion powder too, especially if I want it a bit bolder.
- Chicken broth: I stick with reduced-sodium and adjust the salt later. You could use homemade if you’ve got it, but the boxed kind works just fine.
- Heavy cream + cornstarch: This duo gives the sauce its luscious, creamy finish. Just mix them together and stir in at the end. You’ll see it thicken up like magic.
For the Biscuits
Now, I won’t lie — I love making biscuits from scratch. But on busy days, I’m not above using the tube of store-bought dough. Just bake them separately and plop them on top. If you’ve got a biscuit recipe you swear by, go ahead and use it. Either way, the warm, buttery biscuit on top of that creamy stew is a match made in comfort food heaven.
Step-by-Step: How I Make It
- Load up the slow cooker: Chicken, chopped onions, sliced carrots, minced garlic, all the herbs, and your broth — everything goes straight into the pot.
- Cook it low and slow: I usually let it go for 6 hours on low. The house smells amazing by hour three. You can also do high for 3–4 hours if you’re short on time.
- Shred the chicken: I just pull it out, shred with two forks, and pop it back in. It’s easier that way than trying to shred inside the pot.
- Cream it up: Stir in the cornstarch and cream mix, plus the peas and corn. Let that cook another 20 minutes until it thickens.
- Top with biscuits: While the stew finishes, bake your biscuits. Once they’re golden, serve everything together — I like placing the biscuits right on top of each bowl so they soak a bit into the creamy filling.
A Few Real-Life Tips from My Kitchen
- Don’t overcook the peas: I add them right at the end so they stay green and sweet. Letting them simmer too long makes them dull and mushy.
- Shortcut veggies: No shame in using a frozen mix of peas, carrots, and corn if you’re running low on fresh produce. I’ve done this plenty of times, especially on grocery delivery weeks.
- Thicken to your liking: If the stew feels too thin, add another half teaspoon of cornstarch mixed with water. If it’s too thick, just splash in a little extra broth or cream.
Make-Ahead Advice
I’ve prepped the chicken and veggie part the night before and just reheated it when I needed a no-brainer dinner. The one thing I recommend is keeping the biscuits and stew separate until you’re ready to eat. Otherwise, the biscuits can soak up too much liquid and turn soggy in the fridge.
How to Store the Leftovers
- Fridge: The chicken and veggies stay great for 4–5 days. Store the biscuits separately in a sealed container so they don’t go soft.
- Freezer: Yep, this freezes beautifully. Let the mixture cool, pack it up, and freeze for up to 3 months. Again, skip freezing the biscuits — they’re better fresh.
- Reheating: I just microwave a bowl for a minute or two. Stir halfway through and top with a reheated biscuit. Quick and comforting.
Slow Cooker Chicken and Biscuits
Cozy, creamy, and full of flavor—this slow cooker chicken and biscuits recipe is the kind of comfort food that warms your soul. Juicy shredded chicken simmers away with veggies and herbs in a velvety sauce, and just before serving, it’s topped with golden, flaky biscuits. Perfect for a no-fuss weeknight dinner or lazy weekend meal.
Ingredients
For the Chicken and Vegetables:
- 1 ½ pounds boneless skinless chicken breasts (or thighs)
- 3 large carrots, thinly sliced
- 1 large white or yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon chicken bouillon
- 1 teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper (or to taste)
- 2 cups reduced-sodium chicken broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup heavy cream (or use half-and-half)
- ¼ cup cornstarch
- Fresh chopped parsley (optional, for garnish)
For the Biscuits (or use 8-count refrigerated biscuit dough):
- 2 ⅓ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup cold salted butter, cubed
- 1 cup whole milk (reserve 1 tablespoon for brushing)
Instructions
- Start with the chicken and veggies: Grease the inside of your slow cooker, then add chicken breasts (cut in half if very thick). Layer the carrots, onions, and garlic over the chicken. Sprinkle in the thyme, rosemary, bouillon, salt, and pepper. Pour the broth over everything, cover, and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is cooked through and tender.
- Make the biscuits while the chicken finishes cooking: About 30–40 minutes before the chicken is done, preheat the oven to 425°F. If using store-bought biscuit dough, just follow the baking directions on the package.
- To make biscuits from scratch, combine the flour, baking powder, and salt in a large bowl. Cut in the cold butter using a pastry cutter (or your fingers) until the mixture looks like coarse crumbs. Pour in the milk, reserving 1 tablespoon, and stir until just combined.
- Turn the dough onto a floured surface and gently knead a few times to bring it together. Pat it into a 1-inch thick rectangle, fold it into thirds, then repeat twice more. Roll the dough back out to 1-inch thickness.
- Use a 2-inch biscuit cutter or a glass to cut out rounds. Reroll scraps if needed. Place the biscuits on a parchment-lined baking sheet and brush the tops with the reserved tablespoon of milk. Add a pinch of flaky salt if you like. Bake for 12–15 minutes, or until golden brown on top.
- Back to the slow cooker: Once the chicken is ready, remove it and shred with two forks. Return the shredded chicken to the pot.
- In a small bowl, whisk together the heavy cream and cornstarch until smooth. Stir this mixture into the slow cooker to thicken the sauce. Add the peas and corn, mix everything together, and cover. Let it cook on HIGH for another 20–30 minutes, until the sauce thickens slightly and the veggies are heated through.
- Taste and adjust the seasoning—add more salt, pepper, or even a pinch of red pepper flakes if you like a little heat.
- Serve it up: Top each serving of the creamy chicken and veggies with a warm biscuit. Sprinkle with parsley, and dig in while everything’s still hot and cozy.
Notes
- Fridge: Store leftovers (without the biscuits) in an airtight container for up to 4–5 days. Keep the biscuits separate to avoid sogginess.
- Freezer: The chicken and veggie filling can be frozen for up to 3 months. Reheat gently on the stovetop or microwave.
- Reheat: Warm individual portions in the microwave. Toast the biscuits separately for best texture.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 908Total Fat 43gSaturated Fat 25gTrans Fat 1gUnsaturated Fat 14gCholesterol 223mgSodium 1781mgCarbohydrates 73gFiber 6gSugar 9gProtein 56g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Common Questions
Can I use rotisserie chicken?
Totally. Skip the slow cooking — just warm everything together on the stovetop with broth, herbs, and veggies. Stir in cream at the end, and you’re good to go.
Can I add potatoes or other vegetables?
Sure. Diced potatoes or celery go great. Just chop them small enough so they cook evenly in the slow cooker.
What if I don’t have cream?
You can use half-and-half or even milk with an extra bit of cornstarch. It won’t be quite as rich, but it still works.
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