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Why we love this recipe
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 slow cooker chicken and biscuits recipe.
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.
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 make these irresistible butter biscuits. Any of these options are A-OK!
Ingredients you need
Ingredient notes and substitutions
- Chicken: We like chicken breasts for this recipe, but you can swap in chicken thighs as well, as long as they are boneless.
- Poultry seasoning: This is a mixture of different spices, usually sage, marjoram, nutmeg, thyme, rosemary and onion powder, and it is perfect for giving plain chicken some lovely flavor. You can find it with the other spices, usually in the baking aisle.
- Biscuits: Either homemade biscuits or biscuits from the can (you know you love them) will work just fine!
- Cream: We love heavy cream for this recipe, but you can swap in half and half or light cream for a lighter sauce if you prefer.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
Step 1: Put 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.
Step 2: 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.
Step 3: 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. :)
Step 4: Ten minutes before serving, remove the chicken and shred into bite sized pieces.
Step 5: 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.
Step 6: To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.
Recipe FAQs
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.
Pop it in the Comments section below and I promise to answer pronto!
Want to round out your meal?
If you want to make your own biscuits, this buttery biscuit recipe is the favorite in our house.
And since this is pretty much an all in one meal, the only other thing we need is dessert! I’m thinking a square of old fashioned jam cake is in order.
Other slow cooker recipes we love
Looking for more slow cooker inspiration? Here is our complete collection of slow cooker recipes!
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.
Could you leave us a review?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
Creamy Slow Cooker Chicken and Biscuits
This recipe for creamy slow cooker chicken with biscuits is the easy and delicious comfort food supper you want to come home to!
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
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
-
- Chicken: We like chicken breasts for this recipe, but you can swap in chicken thighs as well, as long as they are boneless.
-
- Poultry seasoning: This is a mixture of different spices, usually sage, marjoram, nutmeg, thyme, rosemary and onion powder, and it is perfect for giving plain chicken some lovely flavor. You can find it with the other spices, usually in the baking aisle.
-
- Biscuits: Either homemade biscuits or biscuits from the can (you know you love them) will work just fine!
-
- Cream: We love heavy cream for this recipe, but you can swap in half and half or light cream for a lighter sauce if you prefer.
Eliza says
Such an easy and delicious week night meal! Loved coming home and smelling the chicken and veggies and then just adding some biscuits. Fantastic!
Thank you! It’s one of our favorite comfort foods in my house. :)
Patricia says
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!
Martha in KS says
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! :)