Crock Pot Chicken and Biscuits - Super Tasty Recipes

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Prep Time:15

Cook Time:4

Total Time:4 15

Ingredients

1 cup chicken stock
2 cans cream of chicken soup
1 tsp dried thyme
1 tsp salt
1 tsp black pepper
½ large yellow onion (diced)
1 ½ cups carrots (peeled and chopped)
1 ½ cups celery (chopped)
3 to 4 boneless skinless chicken breasts
1 ½ cups frozen peas
1 15 oz can corn (drained)
1 8 count can buttermilk biscuits

Instructions

Step 1: Build the Creamy Sauce - Pour the chicken stock into your crock pot, then add the cream of chicken soup, dried thyme, salt, and black pepper. Grab a whisk and mix everything until the soup and stock come together into a smooth, creamy base. It does not have to look completely perfect at this point because the sauce will loosen and blend as it heats, but breaking up the larger lumps now helps everything cook more evenly. I like getting the seasoning into the sauce before the vegetables and chicken go in so every part of dinner has a chance to pick up that savory thyme flavor.
Step 2: Add the Onion, Carrots, and Celery - Add the diced onion, chopped carrots, and chopped celery directly to the sauce. Give everything a good stir so the vegetables are coated and distributed throughout the crock pot. Try to keep the carrot and celery pieces fairly similar in size when you chop them. That small bit of attention at the beginning pays off later because you are less likely to end up with one big crunchy carrot hiding among otherwise tender vegetables.
Step 3: Nestle in the Chicken - Place the boneless skinless chicken breasts into the crock pot and gently press them down into the sauce. You want the chicken surrounded by plenty of that creamy mixture so it stays moist as it cooks. There is no need to brown the chicken first. That is one of the things I appreciate most about this dinner. On a packed afternoon, skipping an extra skillet and another round of dishes feels like a small victory.
Step 4: Slow Cook Until Tender - Cover the crock pot and cook everything on high for 4 hours. Keep the lid closed as much as possible since every peek lets some of the heat escape. Depending on the exact size and thickness of your chicken breasts and the way your slow cooker runs, the chicken may finish a little sooner. It should be fully cooked and tender enough to pull apart easily. Once it reaches a safe internal temperature of 165 degrees Fahrenheit, you can shred or break it into bite sized pieces right in the crock pot and stir it back into the sauce.
Step 5: Stir in the Peas and Corn - During the final 30 to 45 minutes of cooking, add the frozen peas and drained corn. Stir them gently into the creamy chicken mixture, replace the lid, and let them warm through. Adding them near the end keeps the peas from turning dull and mushy and helps the corn hold onto its sweet bite. By this point, the sauce should smell deeply savory, the carrots should be tender, and you will probably have somebody wandering through the kitchen asking when dinner is ready.
Step 6: Bake the Biscuits - While the peas and corn are warming, bake the buttermilk biscuits according to the package directions. I like timing them so they come out of the oven just before we sit down. That way the tops are golden, the centers are soft and steamy, and everybody gets a warm biscuit beside their bowl. There is something about cracking open a fresh biscuit and dragging a piece through that creamy chicken sauce that makes the whole dinner feel extra comforting.
Step 7: Serve It Warm - Spoon the creamy chicken and vegetable mixture into bowls and serve each portion with a warm biscuit. You can leave the biscuit whole, split it open and spoon some chicken over the top, or tear it into pieces for dipping. At our table, everybody tends to handle the biscuit differently, which is half the fun. However you serve it, make sure each bowl gets plenty of chicken, vegetables, and that thick, savory sauce.

Notes

Substitutions

Chicken thighs: Boneless skinless chicken thighs can replace the breasts and will give the finished dish an especially tender, rich texture.
Vegetable stock: Vegetable stock can stand in for chicken stock if that is what you already have in the pantry.
Fresh peas: Fresh peas can replace frozen peas, though they should still be added near the end so they do not overcook.
Homemade biscuits: If you enjoy baking from scratch, homemade buttermilk biscuits are wonderful here and make the meal feel even more like Sunday dinner.
Mixed frozen vegetables: A frozen carrot, pea, corn, and green bean blend can simplify the vegetable prep when you need to get dinner started quickly.

Variations

Add potatoes: Stir in small cubes of peeled potato with the carrots and celery for an even heartier bowl.
Use fresh herbs: Add a little chopped parsley at serving time for fresh color and a clean herbal finish.
Make it extra creamy: Stir in a small splash of heavy cream near the end if you want a richer, silkier sauce.
Add green beans: A cup of cut green beans makes another classic pot pie style addition and gives the dish a little more vegetable variety.
Serve over biscuits: Split each baked biscuit through the middle and spoon the chicken mixture directly over both halves for a cozy open faced presentation.

Tips and Tricks

Cut the vegetables evenly: Similar sized pieces cook more consistently, which means you are less likely to find a hard carrot in an otherwise tender bowl.
Keep the lid closed: Slow cookers lose heat quickly when opened, so resist checking the chicken too often during those first few hours.
Watch the salt: Cream of chicken soup and chicken stock can already contain plenty of sodium, so use lower sodium versions if you prefer more control.
Add the peas late: Frozen peas need very little cooking time, and adding them near the end helps preserve their color and sweetness.
Shred the chicken gently: Once the chicken is tender, use two forks to pull it into larger pieces rather than completely shredding it into tiny strands.
Bake the biscuits near serving time: Warm biscuits are noticeably softer and more fragrant, and the contrast with the creamy filling is one of the best parts of the meal.

Serving Ideas

Simple green salad: A crisp salad with a tangy dressing gives you a fresh contrast to the creamy chicken and buttery biscuits.
Roasted broccoli: Broccoli adds some crisp edges and deep roasted flavor without competing with the comforting flavors in the main dish.
Fresh fruit: Apple slices, grapes, or berries make an easy side when you are feeding kids and want something bright on the table.
Extra biscuits: Put a few additional warm biscuits in a basket because somebody almost always reaches for a second one.
Mashed potatoes: For an especially filling meal, spoon a little of the creamy chicken mixture over mashed potatoes and keep the biscuit on the side.

Storage and Make Ahead Tips

Refrigerate leftovers promptly: Transfer cooled chicken and vegetables to an airtight container and refrigerate them for up to 3 to 4 days.
Store biscuits separately: Keep leftover biscuits away from the creamy filling so they do not absorb moisture and become soggy in the refrigerator.
Reheat gently: Warm individual portions in the microwave or heat a larger amount in a saucepan over medium low heat, stirring occasionally.
Add stock when reheating: The sauce may thicken after chilling, so a splash of chicken stock can bring back its creamy consistency.
Prep vegetables ahead: Dice the onion, carrots, and celery the night before and store them in the refrigerator so you can assemble the slow cooker quickly the next day.
Freeze the filling without biscuits: The chicken mixture can be frozen in an airtight container, though the creamy sauce may separate slightly when thawed. Stir it well as it reheats and bake fresh biscuits for serving.

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Servings: servings