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Creamy Slow Cooker Chicken with Biscuits


  • Author: Kate Jackson
  • Prep Time: 20 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 20 minutes
  • Yield: 8-10 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Southern

Ingredients

  • 3/4 pound carrots (about 4), cut into 1-inch lengths
  • 2 stalks celery, thinly sliced
  • 1 small onion, chopped
  • 1/4 cup all-purpose flour
  • 1 1/2 pounds boneless, skinless chicken breast halves (about 8)
  • 1/2 teaspoon poultry seasoning
  • kosher salt and black pepper
  • 1/2 cup dry white wine
  • 1/2 cup low-sodium chicken broth
  • 6 biscuits, baked and split
  • 1 cup frozen peas
  • 1/2 cup heavy cream

Instructions

  1. In a 4- to 6-quart slow cooker, toss together the carrots, celery, onion, and flour. Place the chicken on top and season with the poultry seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Add the wine and broth.
  2. Cover and cook until the chicken and vegetables are tender, on low for 5 to 6 hours or on high for 2 1⁄2 to 3 hours (this will shorten total cooking time).
  3. Thirty minutes before serving, bake up your biscuits – either the kind from the tube or from scratch. No judging. :)
  4. Ten minutes before serving, remove the chicken and shred into bite sized pieces. Return chicken to slow cooker and add the peas, cream, and ½ teaspoon salt and stir to combine. Cover and cook until heated through, 5 to 10 minutes more.
  5. To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.