Creamy Slow Cooker Chicken and Biscuits

PIN this recipe for Creamy Slow Cooker Chicken and Biscuits now… So you can make it later!

Is there anything better than warm, wonderful, comforting chicken with biscuits?   In my house there IS, hard as that is to believe, and that is this recipe for creamy slow cooker chicken with biscuits.  

Super-duper-easy chicken with biscuits cooked in the slow cooker and then finished with a little bit of cream and some baby peas so that it is tender and creamy and perfect.  

In this recipe, you cook up a batch of biscuits right before you are ready to serve the chicken, split them in half, and put the bottom half of each biscuit in each bowl.  

Ladle the chicken over the biscuit bottom, and then top with the biscuit top.    

You’re with me, right?  You can almost taste it now? Let’s make it!

A few words about biscuits, since we are on the subject.  You can take the easiest route and just buy some at the supermarket ready-made…they will be just fine if you heat ’em up in the microwave.  

You can take the second easiest route and make the kind in the tube.  Let’s face it – we all love those.  

You can make super-easy drop biscuits out of Bisquick.  The recipe is on the box, and they are always great.

Or, you can finally rise to the challenge that the Southern husband has been tossing down in front of me for years, and make true Southern biscuits like his mama did.  Any of these options are A-OK!

Here’s How To Make Creamy Slow Cooker Chicken And Biscuits!

Put the 4 peeled and sliced carrots, 2 chopped stalks of celery, 1 peeled and chopped sweet onion, and a quarter cup flour in a slow cooker and give it all a good stir.

Place a pound and a half of boneless skinless chicken on top and season with a pinch of poultry seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Add a half cup each of wine and chicken broth.

Cover and cook until the chicken and vegetables are tender, on low for 8 hours.

Thirty minutes before serving, bake up 6 biscuits – either the kind from the tube or from scratch. No judging. :)

Ten minutes before serving, remove the chicken and shred into bite sized pieces. Return the chicken to the slow cooker and add the peas, cream, and stir to combine.

Taste and add more salt and pepper if you think it needs it. Cover and cook until heated through, 5 to 10 minutes more.

To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.

So go dust off that slow cooker I know you have somewhere, and let’s get some creamy slow cooker chicken and biscuits going! Serious yum.