Description

This Slow Cooker Chicken and Biscuits recipe is creamy, hearty, and full of homestyle flavor. Tender shredded chicken, mixed vegetables, and a rich, savory gravy are slow-cooked to perfection, then topped with fluffy golden biscuits. It’s the perfect hands-off comfort food for busy days!

Ingredients

1.5 lbs boneless, skinless chicken breasts or thighs
2 cups low-sodium chicken broth
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried thyme
Salt and pepper, to taste
2 cups frozen mixed vegetables (carrots, peas, corn, green beans)
1 can (16.3 oz) refrigerated biscuit dough (like Pillsbury Grands), cut into quarters
2 tbsp melted butter (optional, for brushing biscuits)

Cook Mode Prevent your screen from going dark

Instructions

Add ingredients to slow cooker: Place chicken in the bottom of the slow cooker. Pour in chicken broth, cream of chicken soup, sour cream, and seasonings. Stir to combine.
Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and fully cooked.
Shred chicken: Remove chicken, shred it with two forks, then return it to the slow cooker. Stir in frozen vegetables.
Add biscuits: Place biscuit quarters evenly on top of the chicken mixture. Cover and continue cooking on high for 1 to 1.5 hours, or until biscuits are puffed and cooked through.

Finish and serve: If desired, brush cooked biscuits with melted butter. Serve warm with a sprinkle of black pepper or chopped parsley.

Notes

For crispier biscuits, bake them separately and serve on top.

Want extra veggies? Add chopped mushrooms or celery with the chicken.

Great for leftovers—just store in an airtight container in the fridge for up to 3 days.