Slow-Cooker Chicken And Biscuits

Slow Cooker Chicken And Biscuits


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This classic Southern dish is a homestyle favorite! It’s a stick-to-your-ribs meal with flaky, fluffy biscuits and tender, delicious chicken.

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Time needed

20 min preparation + 6 hour cooking

Serving Size / Yield

8 servings


  • 2 1/2 lbs. boneless, skinless chicken breast
  • 2 cans (10.75 oz.) cream of chicken soup
  • 2 T. butter
  • 1 C. diced carrots
  • 1 C. frozen peas
  • 1 small onion, minced
  • 3/4 C. chicken broth
  • 2 packages (10 oz. each) refrigerated biscuit dough

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Place the chicken breast on the bottom of a 5 or 6-quart slow cooker.
Top with soup, butter, vegetables, and onion.
Pour the chicken broth over the soup mixture.
Place the cover on the slow cooker and turn on high.
Cook on high for 5 to 6 hours.
Approximately 1 hour before serving, remove the cover and pull the chicken apart in small pieces or shred.
Tear the refrigerator biscuit dough into pieces and place it on top of the chicken mixture in the slow cooker.
Replace the cover and cook another hour until the biscuits are done all the way through.
To serve, spoon the chicken and biscuits onto plates.

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