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.
More tips for making Creamy Slow Cooker Chicken and Biscuits!
Yep! Just use an equal amount of chicken broth and you will be just fine.
You sure can! Just make sure they are skinless and boneless.
Almost! Like most soups and stews, this slow cooker chicken is even better the next day. YUM. You will want to make the biscuits at the last minute though, because biscuits of all kinds are best as soon as they are out of the oven.
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.
OTHER SLOW COOKER RECIPES WE LOVE!
 The best bolognese sauces are slow-cooked, so go find that slow cooker I know you have! Here’s the recipe for the best and easiest slow cooker bolognese sauce ever. |
 This easy recipe for slow cooker beef barley soup is not only hearty and delicious, but it makes enough for supper and leftovers and then some! |
 This easy recipe for slow cooker chicken tortellini soup is a comfort food combo of tender chicken and cheesy pasta. Fix it and forget it until suppertime rolls around! |
Want to round out your meal? This recipe pairs well with...
Creamy Slow Cooker Chicken and Biscuits
Prep Time: 15 minutes- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
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Pin RecipeDescription
This recipe for creamy slow cooker chicken with biscuits is the easy and delicious comfort food supper you want to come home to!
Ingredients
- 3/4 pound carrots (about 4), peeled and cut into 1-inch pieces
- 2 stalks celery, thinly sliced
- 1 sweet onion, peeled and chopped
- 1/4 cup flour
- 1 1/2 pounds boneless, skinless chicken breast halves
- 1/2 teaspoon poultry seasoning
- Sea salt and black pepper
- 1/2 cup white wine
- 1/2 cup chicken broth
- 6 biscuits, baked and split
- 1 cup frozen peas, thawed
- 1/2 cup heavy cream
Instructions
- 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.
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!
Updated (and made even more delicious!) from a previously published Framed Cooks post!
This looks delicious! Unfortunately I’ve ordered biscuits from the grocery store every week for a month & they’re out. Guess I’ll have to bake some homemade biscuits so I can try this creamy recipe.
Well, it’s always a good day to make homemade biscuits! :)
I haven’t made this yet because I have a question regarding the amount of flour required for the recipe.
The ingredients says 1/4 Cup, but the instructions say 1/2 Cup. Also, is there something else that can substitute for the heavy cream?
Hi Patricia and thanks for catching that – it’s quarter cup of flour (recipe is all fixed!). And, half and half is a good substitute for heavy cream if you are looking to lighten it up a little. Hope this helps!