Make this Slow Cooker Chicken and Biscuits recipe for a hearty dinner that's convenient and delicious! This is the ultimate comfort food recipe that's ready in just 10 minutes of prep.
Featuring tender chicken and healthy veggies, this crockpot dinner is topped with a perfect flake of crusty biscuits. It's like a new take on chicken pot pie that the whole family will love!
Jump to:
- 🩵 About This Recipe
- What readers are saying...
- 🧂 Gather Your Ingredients
- 🔪 Let's Make Slow Cooker Chicken and Biscuits!
- 💡 Expert Tips and Tricks
- ❔ FAQs
- 📝 Substitutions and Variations
- 🥡 Storage and Reheating
- ⏳ Make Ahead Instructions
- 🍴 What To Serve With This Dish
- 😋 More Slow Cooker Recipes You'll Love
- 📋 Recipe Card
- 💬 Reviews and Comments
🩵 About This Recipe
The combination of chicken and biscuits creates the ultimate comfort meal! If your family is anything like mine, anything with biscuits is an instant winner.
I love serving this dish because it's got tons of nutrition thanks to the veggies. Best of all, most of the ingredients are canned or frozen and require basically zero prep!
And if your family can't get enough biscuits, try my unique Jalapeno Cheddar Biscuits or a quick batch of Air Fryer Parmesan Dill Biscuits. For even more chicken, make my One Skillet Creamy Tomato Chicken!
What readers are saying...
This is one of my absolute favorite dinners. So glad you made a version for the slow cooker.
- Christie
🧂 Gather Your Ingredients
- potatoes - I used red potatoes for my chicken & biscuits, but feel free to use what you and your family prefer.
- chicken gravy - adds a creamy, savory base that enhances the flavor.
- mixed vegetables - just like the kind you might add to a quick chicken pot pie recipe, these frozen veggies are convenient to keep around for whenever you need them!
- diced onion - provides a natural umami flavor, complementing the gravy and chicken.
- seasonings - for some extra flavor, add paprika, pepper, and garlic salt.
- chicken - boneless skinless chicken thighs are my choice for this dish thanks to their super tender texture and rich flavor.
- biscuit dough - a storebought dough is a nice shortcut to create a flaky "crust" on top of your chicken and veggies!
🔪 Let's Make Slow Cooker Chicken and Biscuits!
(Or click here to jump right to the recipe card with measurements!)
Chop Potatoes
Dice the potatoes into 1-inch cubes.
Mix Veggies
In a mixing bowl, combine frozen mixed veggies with the chopped potatoes, onions, seasonings, and gravy.
Arrange Chicken
Place the chicken thighs in a single layer in the bottom of your slow cooker.
Add Veggie Mixture
Pour the veggie mixture over top of the chicken and slow cook on low for 6 to 8 hours.
Transfer
Once cooked, move the chicken and veggies to a casserole dish or baking dish.
Add Biscuits and Bake
Top the mixture with biscuit dough, then bake for 15 minutes or until golden brown.
💡 Expert Tips and Tricks
- If you're worried about the chicken cooking all the way, use a digital thermometer and check for an internal temperature of at least 165 degrees F.
- Add the frozen veggies right to the slow cooker - no need to thaw first!
- For even faster prep, buy onions that are pre-sliced or pre-diced.
- You can cook the chicken and veggie mixture on the high setting for 3 to 4 hours instead if you're short on time.
- Make a thicker sauce by creating a cornstarch or flour slurry and mixing it into the cooked chicken/veggie mixture after slow cooking but before transferring to the baking dish.
- Add some melted butter to the tops of the biscuits before baking for added flavor and enhanced presentation.
❔ FAQs
Absolutely! As long as you cook it all the way, it's perfectly safe to start from raw chicken in the slow cooker.
For a slightly different result, you could top your chicken and veggie mixture with crescent roll dough, puff pastry, or even pie crust.
📝 Substitutions and Variations
- If you like your food on the spicy side, add some cayenne pepper, chili powder, or red pepper flakes.
- Feel free to use boneless skinless chicken breasts instead of thighs if your family prefers light meat.
- Give your slow cooker chicken and biscuits a delicious cheesy twist by sprinkling some shredded cheddar cheese on top of the chicken before you add the biscuit dough.
- Another way to add flavor is to garnish with some fresh parsley or thyme. This will also add a fun pop of color!
Kristin's Kitchen Tip
Use a pair of forks to shred the chicken before adding the biscuit dough so it's easier to eat!
🥡 Storage and Reheating
Transfer leftovers to an airtight container or cover well with aluminum foil or plastic wrap. Your chicken & biscuits will last 2 to 3 days in the fridge.
You can microwave in small portions to reheat, but I recommend popping the whole thing back in the oven. This will prevent the biscuits from getting too soggy.
⏳ Make Ahead Instructions
If you don't have time to prepare your potatoes the morning or afternoon of, you can chop them the night before. Store them in the fridge submerged in water to prevent browning.
Keep It Handy
Don't have time for this slow cooker chicken and biscuits recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
🍴 What To Serve With This Dish
This is a complete meal all in one dish, but if you want a light and nutritious dish to serve on the side I recommend this Kale Caesar Salad! Depending on the season, two other great option are this Summer Potato Salad with Corn or a festive Christmas Salad.
😋 More Slow Cooker Recipes You'll Love
- Slow Cooker Turkey Legs - Perfectly cooked and tender, these turkey legs feature a flavorful homemade sauce.
- Slow Cooker Red Lentil Curry - An affordable and healthy meal that's easy to make!
- Crock Pot Chicken Taco Soup - Switch things up on Taco Tuesday with this slow cooker soup that features flavors you know and love.
- Slow Cooker Mashed Potatoes - This recipe from JZ Eats is a classic side dish that pairs well with just about any dinner!
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Crockpot Chicken & Biscuits
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📋 Recipe Card
Slow Cooker Chicken and Biscuits
Equipment
- 1 Slow cooker
Ingredients
- 4-6 red potatoes (about 20 oz)
- 18 ounces chicken gravy (1 jar)
- 12 ounces frozen mixed vegetables (1 bag)
- 1 cup diced onion (can be frozen, no need to thaw)
- ½ teaspoon garlic salt
- ½ teaspoon pepper
- 1 teaspoon paprika
- 1 ½ pounds boneless skinless chicken thighs
- 1 (8 biscuit) tube refrigerated biscuit dough
Instructions
- Dice the potatoes into approximately 1 inch cubes (it should yield about 4 cups diced potatoes.)4-6 red potatoes (about 20 oz)
- Combine the potatoes, gravy, mixed veggies, onion, garlic, salt, pepper, and paprika in a bowl.18 ounces chicken gravy, 12 ounces frozen mixed vegetables, 1 cup diced onion, ½ teaspoon garlic salt, ½ teaspoon pepper, 1 teaspoon paprika
- Place the chicken in the slow cooker.1 ½ pounds boneless skinless chicken thighs
- Pour the veggie mixture over the chicken.
- Cook on low for 6-8 hours.
- Twenty minutes before you want to serve dinner, preheat oven to 350 degrees F (175 degrees C).
- Transfer the chicken and veggies to a 9x13 baking dish. In the process, pull the chicken apart a little so there are chunks throughout the mixture. If there is a lot of liquid in the crockpot, you may want to use a slotted spoon so you can control how much goes in the baking dish.
- Cut each round biscuit in half from side to side to form two thinner rounds, and place on top of the chicken and veggies, touching each other.1 (8 biscuit) tube refrigerated biscuit dough
- Bake for about 15 minutes until the biscuits are golden brown on top.
Notes
- If you won't have much time for prep, dice the potatoes the night before and store them in water in the fridge (to prevent browning).
- No need to thaw the frozen veggies before adding them to the slow cooker; they will cook perfectly while slow-cooking.
- Use pre-diced frozen (no need to thaw) or pre-diced fresh onions for faster prep.
- If you're short on time, cook the chicken mixture on high for 3-4 hours instead of low for 6-8 hours.
- For a thicker sauce, before transferring the chicken and veggies to the baking dish, create a slurry of 1 tablespoon of cornstarch (or flour) and 2 tbsps water and stir into the slow cooker. Cook for another few minutes to allow it to thicken.
- For a prettier presentation, brush the tops of the biscuits with a little melted butter before baking.
- Add some heat by including ½ teaspoon of cayenne pepper or red pepper flakes with the seasonings.
- If desired, you can add some shredded cheese on top of the chicken mixture before placing the biscuits on top for a cheesy twist.
- Sprinkle fresh or dried herbs (like thyme or parsley) over the biscuits before baking for added flavor.
Additional Serving Suggestions:
- Pair this hearty dish with a light salad to balance the richness of the chicken and biscuits.
- If you have leftovers, reheat them in the oven at a low temperature to maintain the texture of the biscuits.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in February 2015, and was republished with tips, step by step photos, and a recipe change in November 2024.
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Jann Olson says
Looks delicious! I make a chicken and dumplings that is quite similar. Thanks for sharing with SYC.
hugs,
Jann
Helen at the Lazy Gastronome says
Thanks for sharing at the What's for Dinner party! Hope to see you this Sunday too!
Amy says
I should know better than to go to link parties when I am hungry. I really want some of your slow cooker chicken biscuits right now. Thanks for sharing at what did you do this weekend.
Petra says
This sounds like such a treat! I love biscuits and even better with the chicken and the veggies! My kind of dinner 🙂
Barrie Mooney says
I put this on my list for the weekly meal plan! I have been neglecting my crock pot, but this one is inspiring me to serve this up! Yummy!
Antonia says
Oh wow, this looks so delicious! What a beautiful and comforting dish. I have to make this for my little ones! I know everyone will love this dish over at Fiesta Friday! Thanks for sharing!
Jhuls @ The Not So Creative Cook says
I am salivating right now! 😀 This sounds so perfect! Thanks for sharing at Fiesta Friday party!
Chas says
Thank you for sharing this easy recipe. I love my crock pot and use it a ton. Now I have one more recipe to add to the list.
Carrie Ditton says
This looks like the ultimate comfort food! Perfect for those chilly fall nights! We just started the Whisk It Wednesday link party and I thought you might be interested in sharing there too! Thanks, Carrie
Jean says
I don't understand. Why cut the biscuits in half ? Is there not 8 biscuits in a pack ?
Kristin King says
Hi Jean, I actually needed more than 8 to completely fill the 9x13 dish. Plus, the whole biscuit is rather tall when it bakes, so the half biscuit seemed like a better scale as a crust for the chicken. Hope that helps, thanks for stopping by! 🙂