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5 from 3 votes

Slow Cooker Chicken and Biscuits

Super-easy and delicious chicken and veggies in a creamy sauce topped with flaky, crusty biscuits. We love this dinner!
Prep Time10 mins
Cook Time6 hrs 15 mins
Total Time6 hrs 25 mins
Course: Entree
Cuisine: American
Servings: 8
Calories: 167kcal
Author: Kristin


  • 1 1/4 ounds boneless skinless chicken thighs
  • 20 ounces chicken gravy (1 jar)
  • 4 red potatoes (cut into 1 inch cubes)
  • 10 ounces mixed vegetables (1 bag)
  • 1 cup diced onion (can be frozen, no need to thaw)
  • 1/2 tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1 (8 biscuit) tube refrigerated biscuit dough


  • Place the chicken in the slow cooker.
  • Combine the gravy, potatoes, mixed veggies, onion, garlic, salt, pepper, and paprika, and pour 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.
  • 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.
  • Bake for about 15 minutes until the biscuits are golden brown on top.


Calories: 167kcal | Carbohydrates: 29g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 526mg | Potassium: 596mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2110IU | Vitamin C: 14.5mg | Calcium: 26mg | Iron: 1.3mg