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Slow Cooker Chicken and Biscuits

🥕🌽🫛 Shredded chicken with vegetables including carrots, peas, and corn that are seasoned to perfection and slow cooked in a creamy sauce. Topped with light and flaky biscuits which are the perfect complement to this EASY Crockpot chicken recipe that's hearty and comforting! Perfect for busy weeknight dinners!

Prep Time
10 mins
Cook Time
4 hrs
Servings: 5
Calories: 843 kcal
Course: Dinner
Cuisine: International

Ingredients

Chicken and Vegetables
  • 1 ½ pounds boneless skinless chicken breasts (about 4 pieces; boneless skinless chicken thighs may be substituted)
  • 1 large white onion diced small (or yellow onion)
  • 3 large carrots peeled and sliced into thin rounds
  • 3 cloves garlic finely minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon chicken bouillon
  • 1 teaspoon salt or to taste
  • ½ teaspoon freshly ground black pepper or to taste
  • 2 cups chicken broth (I use reduced sodium)
  • 1 cup frozen peas (do not need to thaw first)
  • 1 cup frozen corn (do not need to thaw first)
  • 1 cup heavy cream (heavy cream recommended, half-and-half may be substituted)
  • ¼ cup cornstarch
  • fresh parsley finely chopped, optional for garnishing
Biscuits (scratch ingredients below, or simply use an 8-count tube of refrigerated biscuit dough and bake as directed)
  • 2 ⅓ cups all-purpose flour
  • 1 tablespoon baking powder (tablespoon not teaspoon)
  • 1 teaspoon salt
  • ½ cup cold salted butter cubed (I prefer salted butter here but unsalted may be substituted based on your preferences)
  • 1 cup whole milk, with 1 tablespoon reserved for brushing tops of biscuits (I do not recommend other types of milk)

Instructions

    Cup of Yum
  1. Chicken and Vegetables - Spray the insert of a 6 or 7-quart slow cooker with cooking spray, place the chicken inside (if your chicken breasts are very large, you will need to cut them so each piece is ~1/3 pound so they cook through evenly), sprinkle the onions, carrots, garlic over the top, sprinkle the thyme, rosemary, bouillon, salt, and pepper evenly.
  2. Slowly pour the broth in, cover with a lid, and cook on LOW for about 6-7 hours, OR on HIGH for 3-4 hours, or until the chicken is done. Cooking Tips - Chicken is done when it reaches 165F, measured with a thermometer (don't guess), and it will shred easily. All slow cookers have different heat output and power so cook time always has a large range. Cook until done, but don't overcook it or it will be dry and tough.
  3. Biscuits - About 30 to 40 minutes before the chicken is done, make the biscuits. Preheat your oven to 425°F. Tip - If you're using refrigerated store bought biscuit dough, bake according to package directions.
  4. To a large bowl, whisk together the flour, baking powder, and salt.
  5. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour mixture until the mixture resembles coarse crumbs.
  6. Pour in the milk, reserving 1 tablespoon, and stir until just combined.
  7. Turn the dough out onto a clean, floured surface (like your countertop) and gently knead it a few times until it comes together.
  8. Pat the dough out to about 1-inch thickness. Fold the dough into 1/3 sections into itself, and repeat twice more. Then roll the dough back into a 1-inch thickness. Tips - You want to be able to see chunks of the butter throughout the dough. The more times you fold the dough, the more flaky layers you will get. However, there is a balance of not overworking the dough. The butter also should be cold going into the oven because it's the cold butter with the hot oven that causes air pockets, or flakiness, in the biscuits.
  9. Use a biscuit cutter or a drinking glass to cut out biscuits. A 2-inch cutter will yield 10 biscuits. Reroll the dough, as necessary.
  10. Place the biscuits on a baking sheet lined with parchment paper. Using the reserved tablespoon of milk, gently brush the tops of the biscuits with milk. Tip - You can also sprinkles some flaky salt on top for an extra crunch of salt if desired.
  11. Bake for 12-15 minutes, or until the biscuits are golden brown on top, rotating pan once midway through baking if desired. The biscuits can rest on the baking sheet when they're done.Tip - All ovens vary and this is a hot oven with delicate dough so keep an eye on them so they don't burn.
  12. Shredding the Chicken - When the chicken is done, remove it from the slow cooker and shred it on a cutting board using two forks. Return the shredded chicken to the slow cooker.
  13. Sauce - In a small bowl, whisk together the heavy cream and cornstarch until the cornstarch dissolves. Stir the cream mixture (called a slurry) into the slow cooker. This helps thicken the sauce.
  14. Add the frozen peas and corn and stir to combine. Cover and cook on high for an additional 20-30 minutes or until the sauce is thicker, or as long as desired. Taste for seasoning balance and if desired, add additional salt, pepper, herbs and spices, or a pinch of red pepper flakes for some heat. Tip - If you used reduced sodium broth, chances are it will need some salt, so don't be afraid to add it.
  15. Serving - Place the biscuits on top of the chicken and veggies, optionally sprinkle with chopped parsley and serve immediately.

Notes

  • Biscuits - If using store bought, something like Pillsbury Grands is what I recommend, baked according to package directions.
  • Make Ahead: The chicken and vegetable mixture can be prepared a day in advance and reheated before serving with freshly baked biscuits. I would just keep the biscuits and chicken separate until it’s time to serve.
  • Storage: Leftovers will keep airtight in the fridge for up to 4-5 days. But if you know you're going to have leftover chicken and veggies, I wouldn't add all the biscuits since they will become soggy. Store those separately in an airtight container or ziptop bag. The chicken and veggie mixture will keep airtight in the freezer for up to 3 months. I use my microwave to reheat, about 30 seconds, or as needed. 

Nutrition Information

Serving 1serving Calories 843kcal (42%) Carbohydrates 75g (25%) Protein 42g (84%) Fat 42g (65%) Saturated Fat 25g (125%) Polyunsaturated Fat 3g Monounsaturated Fat 11g Trans Fat 1g Cholesterol 197mg (66%) Sodium 1909mg (80%) Potassium 1072mg (31%) Fiber 6g (24%) Sugar 9g (18%) Vitamin A 8840IU (177%) Vitamin C 21mg (23%) Calcium 297mg (30%) Iron 5mg (28%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 843

% Daily Value*

Serving 1serving
Calories 843kcal 42%
Carbohydrates 75g 25%
Protein 42g 84%
Fat 42g 65%
Saturated Fat 25g 125%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 11g 55%
Trans Fat 1g 50%
Cholesterol 197mg 66%
Sodium 1909mg 80%
Potassium 1072mg 23%
Fiber 6g 24%
Sugar 9g 18%
Vitamin A 8840IU 177%
Vitamin C 21mg 23%
Calcium 297mg 30%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.