Slow Cooker Chicken Biscuits: Easy Comfort Food Recipe

Slow Cooker Chicken Biscuits: Imagine coming home after a long day to the comforting aroma of savory chicken simmering in a creamy, herb-infused sauce, ready to be spooned over warm, fluffy biscuits. Sounds like a dream, right? Well, it doesn’t have to be! This incredibly easy recipe transforms the classic comfort food into a hands-off, weeknight-friendly meal thanks to the magic of your slow cooker.

While the exact origins of chicken and biscuits are a bit hazy, the combination of poultry and bread has been a staple in various cultures for centuries. In the American South, biscuits evolved into a beloved side dish, perfectly complementing hearty stews and gravies. This Slow Cooker Chicken Biscuits recipe takes that Southern charm and simplifies it for the modern cook.

What makes this dish so irresistible? It’s the perfect marriage of textures and flavors. The tender, shredded chicken practically melts in your mouth, while the creamy sauce provides a rich and satisfying base. And let’s not forget the biscuits! Whether you opt for store-bought or homemade, their soft, slightly sweet flavor is the ideal counterpoint to the savory chicken. Plus, the convenience of using a slow cooker means you can set it and forget it, freeing up your time for other things. So, are you ready to experience the ultimate comfort food without all the fuss? Let’s get cooking!

this Recipe

Ingredients:

• For the Chicken:
• 2 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups chicken broth
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1/4 cup all-purpose flour
• 1/4 cup cold water
• For the Biscuits:
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 3/4 cup buttermilk, cold

Preparing the Chicken:

1. First, let’s get the chicken ready for its slow cooking adventure! Pat the chicken thighs dry with paper towels. This helps them brown better.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear them on both sides until lightly browned. You don’t need to cook them through at this point, just get some nice color on them. This step adds a lot of flavor!
3. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the chopped onion and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning.
5. Add the minced garlic, dried thyme, and dried rosemary to the skillet and cook for another minute until fragrant. The aroma will be amazing!
6. Season with salt and pepper.
7. Now, transfer the onion and garlic mixture to your slow cooker.
8. Place the seared chicken thighs on top of the onion mixture in the slow cooker.
9. Pour the chicken broth over the chicken. Make sure the chicken is mostly submerged in the broth.
10. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be very tender and easily shredded with a fork.
11. Once the chicken is cooked, remove it from the slow cooker and shred it with two forks.
12. Return the shredded chicken to the slow cooker.
13. Add the frozen mixed vegetables to the slow cooker.
14. In a small bowl, whisk together the all-purpose flour and cold water until smooth. This will create a slurry to thicken the sauce.
15. Pour the flour slurry into the slow cooker and stir well to combine.
16. Cover the slow cooker and cook on high for another 15-20 minutes, or until the sauce has thickened slightly.

Making the Biscuits:

1. While the chicken is finishing up in the slow cooker, let’s make the biscuits. Preheat your oven to 450°F (232°C).
2. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Make sure everything is well combined.
3. Cut the cold butter into small cubes. The colder the butter, the flakier the biscuits will be!
4. Add the cold butter cubes to the flour mixture.
5. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter.
6. Make a well in the center of the flour mixture.
7. Pour the cold buttermilk into the well.
8. Using a fork, gently stir the buttermilk into the flour mixture until just combined. Be careful not to overmix! Overmixing will result in tough biscuits. The dough will be shaggy and a little sticky.
9. Turn the dough out onto a lightly floured surface.
10. Gently pat the dough into a 1-inch thick rectangle.
11. Fold the dough in half.
12. Pat the dough back into a 1-inch thick rectangle.
13. Repeat the folding and patting process 2-3 more times. This creates layers in the biscuits, making them light and flaky.
14. After the last fold, pat the dough into a 1-inch thick rectangle.
15. Use a 2-inch biscuit cutter to cut out the biscuits. If you don’t have a biscuit cutter, you can use a knife to cut the dough into squares.
16. Place the biscuits on an ungreased baking sheet.
17. Bake for 12-15 minutes, or until the biscuits are golden brown.

Assembling the Chicken and Biscuits:

1. Once the biscuits are baked and the chicken is ready, it’s time to assemble!
2. Remove the biscuits from the oven and let them cool slightly.
3. Ladle the chicken and gravy into bowls.
4. Place a biscuit on top of each bowl of chicken and gravy.
5. Alternatively, you can split the biscuits in half and spoon the chicken and gravy over the biscuit halves.
6. Serve immediately and enjoy your delicious and comforting Slow Cooker Chicken and Biscuits!

Tips and Variations:

• Spice it up: Add a pinch of red pepper flakes to the chicken mixture for a little heat.
• Add more vegetables: Feel free to add other vegetables to the chicken, such as diced potatoes, celery, or mushrooms.
• Use different herbs: Experiment with different herbs, such as parsley, sage, or oregano.
• Make it creamy: Stir in a dollop of sour cream or cream cheese at the end for a richer, creamier sauce.
• Biscuit variations: Add shredded cheese, herbs, or garlic powder to the biscuit dough for extra flavor.
• Make it ahead: You can prepare the chicken ahead of time and store it in the refrigerator for up to 3 days. Reheat it in the slow cooker or on the stovetop before adding the biscuits.
• Freezing: The chicken mixture freezes well. Let it cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. The biscuits are best served fresh, but you can freeze them after baking.
• Gluten-free option: Use a gluten-free all-purpose flour blend for both the chicken and the biscuits. Make sure to use a gluten-free baking powder as well.
• Dairy-free option: Use a dairy-free butter substitute and dairy-free buttermilk alternative (such as almond milk mixed with a tablespoon of lemon juice or vinegar) for the biscuits.

Serving Suggestions:

• Serve with a side salad for a complete meal.
• Top with a sprinkle of fresh parsley or chives for added flavor and visual appeal.
• Serve with a dollop of mashed potatoes for an extra comforting meal.

Storage Instructions:

• Store leftover chicken and biscuits in separate airtight containers in the refrigerator for up to 3 days.
• Reheat the chicken in the microwave or on the stovetop.
• Reheat the biscuits in the oven or toaster oven.

Conclusion:

This Slow Cooker Chicken Biscuits recipe isn’t just another meal; it’s a comforting, flavorful, and incredibly easy way to bring joy to your dinner table. I truly believe it’s a must-try for anyone looking for a weeknight win or a lazy weekend feast. The tender, shredded chicken, infused with the creamy, savory sauce, is simply irresistible, and the fluffy, golden biscuits baked right on top create a complete and satisfying dish that everyone will love.

What makes this recipe so special is its simplicity. The slow cooker does all the heavy lifting, allowing you to focus on other things while a delicious dinner practically cooks itself. The minimal prep time and readily available ingredients make it a lifesaver on busy days. Plus, the one-pot nature of the dish means fewer dishes to wash – a definite bonus in my book!

But the best part? The flavor! The combination of chicken, cream of chicken soup, cream cheese, and seasonings creates a rich and comforting sauce that perfectly complements the tender chicken. And those biscuits? They soak up all that delicious flavor, becoming soft and pillowy on the bottom and golden brown and slightly crispy on top. It’s a textural and flavor explosion in every bite!

Beyond the basic recipe, there are so many ways to customize this dish to your liking. For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce to the sauce. If you’re a veggie lover, feel free to toss in some chopped carrots, celery, or peas along with the chicken. You could even add some sautéed mushrooms for an earthy flavor.

Serving Suggestions and Variations:

* Serve with a side of steamed green beans or a fresh salad for a complete and balanced meal.
* For a heartier dish, add diced potatoes to the slow cooker along with the chicken.
* If you’re short on time, use pre-made biscuit dough instead of making your own.
* For a cheesy twist, sprinkle shredded cheddar cheese over the biscuits during the last 30 minutes of baking.
* Leftovers are fantastic! Store them in an airtight container in the refrigerator and reheat them in the microwave or oven.

I’m confident that this Slow Cooker Chicken Biscuits recipe will become a family favorite. It’s the perfect combination of comfort, flavor, and convenience. I encourage you to give it a try and experience the magic for yourself.

Don’t be afraid to experiment with different variations and make it your own. I’m always looking for new ideas and inspiration, so please, share your creations and experiences in the comments below! Let me know what you think, what variations you tried, and how your family enjoyed it. I can’t wait to hear from you and see your delicious creations! Happy cooking!