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Crock Pot Chicken and Biscuits Recipe

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4.2 from 12 reviews

This comforting Crock Pot Chicken and Biscuits recipe features tender chicken breasts slow-cooked in a creamy, savory sauce with vegetables, finished with warm buttermilk biscuits. Perfect for an easy family dinner, this all-in-one meal combines hearty flavors and simple preparation, allowing you to come home to a satisfying, home-cooked meal with minimal effort.

  • Total Time: 4 hours 15 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 1 cup chicken stock
  • 2 cans cream of chicken soup
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 large yellow onion, diced
  • 1 1/2 cups carrots, peeled and chopped
  • 1 1/2 cups celery, chopped
  • 3 to 4 boneless skinless chicken breasts
  • 1 1/2 cups frozen peas
  • 1 15 oz can corn, drained
  • 1 8-count can buttermilk biscuits

Instructions

  1. Build the Creamy Sauce: Pour the chicken stock into your crock pot, then add the cream of chicken soup, dried thyme, salt, and black pepper. Whisk everything together until smooth. This creates the savory, creamy base for your dish and ensures even cooking.
  2. Add the Onion, Carrots, and Celery: Stir in the diced onion, chopped carrots, and celery. Make sure the vegetables are evenly coated and distributed throughout the sauce for consistent flavor and texture.
  3. Nestle in the Chicken: Place the boneless, skinless chicken breasts into the crock pot, pressing them gently into the creamy mixture so they remain moist as they cook. No need to brown the chicken first, simplifying preparation and cleanup.
  4. Slow Cook Until Tender: Cover and cook on high for 4 hours, keeping the lid closed to retain heat. The chicken should be fully cooked to an internal temperature of 165°F and tender enough to shred or break apart with a fork.
  5. Stir in the Peas and Corn: During the last 30-45 minutes, add frozen peas and drained corn to the crock pot. Stir gently, replace the lid, and allow them to warm through without overcooking.
  6. Bake the Biscuits: While the peas and corn are heating, bake the buttermilk biscuits according to package instructions. Timing them to finish fresh ensures warm, golden tops and soft, steamy centers.
  7. Serve It Warm: Spoon the creamy chicken and vegetable mixture into bowls and serve with the warm biscuits. Enjoy the comforting combination by dipping or topping with biscuits as preferred.

Notes

  • Do not open the crock pot lid often during cooking to maintain temperature and ensure even cooking.
  • If chicken breasts vary in size, check for doneness earlier to avoid overcooking.
  • Use fresh or frozen peas and corn as preferred; adding late will preserve their texture and sweetness.
  • Baking the biscuits just before serving provides the best texture and warmth.
  • Leftover chicken mixture can be refrigerated for up to 3 days and reheated gently.
  • This recipe can be doubled for larger gatherings using a larger slow cooker.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://avascooking.com/crock-pot-chicken-and-biscuits-recipe/