Slow Cooker Chicken and Biscuits

5 from 3 votes

Slow Cooker Chicken and Biscuits is a super-easy and delicious chicken and veggie medley in a creamy sauce topped with flaky, crusty biscuits!

Prep Time10

Cook Time6 15

Total Time6 25

Servings:

Author: Kristin

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.

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.

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.