There’s something undeniably comforting about a bubbling pot of creamy chicken stew crowned with warm, fluffy biscuits—and this Slow Cooker Chicken and Biscuits recipe delivers all that cozy goodness with barely any effort. It’s rich, hearty, and full of down-home flavor, making it a go-to recipe for busy weeknights or lazy Sundays. The slow cooker does the heavy lifting, transforming everyday ingredients into a dish that tastes like it simmered all day (because, well, it did!). The biscuits soak up all that savory, creamy sauce—every bite is pure comfort.

Why You’ll Love This Recipe

Effortless Comfort Food: Toss everything into the slow cooker and walk away. The biscuits go in at the end—easy and rewarding.
Perfect for Cold Nights: This is the definition of warm, hearty, stick-to-your-ribs kind of food.
Family Favorite: It’s kid-friendly, crowd-pleasing, and ideal for picky eaters. Who says no to biscuits?
Make-Ahead Friendly: Great for leftovers and meal prep—just reheat and enjoy!

Ingredients You’ll Need

Here’s what goes into this easy and flavorful slow cooker dish:

Chicken breasts or thighs: Boneless, skinless is ideal. Chicken thighs stay juicier, but breasts work wonderfully too.
Onion: Diced for a savory, aromatic base.
Carrots and celery: Classic duo that adds sweetness and a satisfying texture.
Garlic: A little minced garlic goes a long way to deepen the flavor.
Frozen peas: Stirred in at the end for a pop of color and sweetness.
Chicken broth: Provides the flavorful base for the sauce.
Cream of chicken soup: Shortcut alert! It makes the stew extra creamy without needing a roux.
Seasonings: Salt, pepper, thyme, and a touch of poultry seasoning for that nostalgic flavor.
Refrigerated biscuit dough: Popped on top near the end—they bake up golden and fluffy right in the slow cooker.

Variations

Want to switch things up? Here are a few easy tweaks:

Make it from scratch: Skip the canned soup and make a homemade roux with butter, flour, and milk for a from-scratch creamy base.
Add mushrooms: For extra umami, toss in some sliced mushrooms with the veggies.
Spice it up: Add red pepper flakes or a splash of hot sauce for a subtle kick.
Use dumplings instead: Instead of biscuits, you can add homemade or store-bought dumpling dough for a more traditional southern-style finish.
Swap the protein: Turkey or leftover rotisserie chicken also works beautifully here.

How to Make Slow Cooker Chicken and Biscuits

Step 1: Prep the Ingredients

Chop the onions, carrots, and celery, and mince the garlic. Add them to the slow cooker along with the chicken (whole).

Step 2: Add Broth and Soup

Pour in the chicken broth and spoon in the cream of chicken soup. Sprinkle with salt, pepper, thyme, and poultry seasoning. Stir gently to combine.

Step 3: Cook Low and Slow

Cover and cook on low for 6–7 hours, or high for about 4 hours, until the chicken is tender and easy to shred.

Step 4: Shred the Chicken

Remove the chicken to a plate, shred it using two forks, and return it to the slow cooker. Stir in the frozen peas.

Step 5: Add the Biscuits

Tear each biscuit into quarters and place them on top of the stew. Cover and cook on high for another 1 to 1.5 hours, or until the biscuits are fluffy and cooked through.

Step 6: Serve Warm

Spoon out the stew and biscuits into bowls and enjoy every creamy, savory, biscuit-topped bite.

Pro Tips for Making the Recipe

Don’t Overcrowd the Biscuits: Leave some space between the dough pieces so they can puff up properly.
Use a Liner: Slow cooker liners make cleanup a breeze.
Thicken if Needed: If the stew is too thin after cooking, mix a tablespoon of cornstarch with water and stir it in before adding the biscuits.
Taste and Adjust: Always give the stew a quick taste before adding the biscuits—add more salt or herbs if it needs a boost.

How to Serve

This dish is hearty enough to stand on its own, but if you want to round it out, here are some ideas:

Garnishes:

Chopped parsley or a sprinkle of black pepper adds a fresh finish.

Sides:

A crisp green salad or simple steamed green beans balance the richness.

Drinks:

Try pairing with iced tea or a light white wine like Chardonnay for a cozy evening meal.

Make Ahead and Storage

Storing Leftovers

Transfer any cooled leftovers to an airtight container and refrigerate for up to 3 days. The biscuits may soften a bit, but the flavor stays amazing.

Freezing

You can freeze the stew portion (without the biscuits) for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat before adding fresh biscuits.

Reheating

Warm individual portions in the microwave or reheat on the stovetop. Add a splash of broth or milk to loosen the sauce if it thickens too much.

FAQs

Can I use raw biscuit dough in the slow cooker?
Yes! Just place uncooked biscuit pieces right on top of the hot stew. The steam cooks them through, giving you soft, fluffy biscuits with slightly crisp tops.

What if my biscuits aren’t cooking all the way through?
Make sure your slow cooker is on high, and give them enough time. You can also crack the lid slightly toward the end to let excess moisture escape and help them bake.

Can I use rotisserie chicken?
Absolutely! Just reduce the initial cooking time by an hour or two since the chicken is already cooked. Stir it in toward the end before adding biscuits.

Do I have to use cream of chicken soup?
Not at all. You can make a quick homemade version with butter, flour, milk, and broth if you prefer something more wholesome or are avoiding processed ingredients.

Final Thoughts

Slow Cooker Chicken and Biscuits is one of those recipes that delivers maximum comfort with minimum effort. It’s warm, creamy, and completely satisfying—the kind of meal that feels like a hug in a bowl. Whether you’re feeding a busy family or just need a little cozy in your week, this dish is guaranteed to hit the spot. Give it a try and don’t be surprised if it becomes a regular in your rotation!

Slow Cooker Chicken and Biscuits Recipe