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
- 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