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Crockpot Chicken and Biscuits

Crockpot Chicken and Biscuits Recipe

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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 6 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts
  • 1 medium onion, chopped
  • 2 medium carrots, sliced
  • 2 celery stalks, sliced
  • 10.5 oz can cream of chicken soup
  • 1 cup low-sodium chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp dried thyme
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp cornstarch mixed with 2 tbsp cold water
  • 1 can (16.3 oz) refrigerated biscuit dough

Method
 

  1. Scatter onion, carrots, and celery in a slow cooker. Place chicken on top and season with salt and pepper.
  2. Whisk soup, broth, garlic powder, onion powder, and thyme. Pour over the chicken.
  3. Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours, until chicken shreds easily.
  4. Remove chicken, shred with two forks, and return to the slow cooker. Stir to mix.
  5. Whisk cornstarch mixture into the filling, then cook covered on high for 10 to 15 minutes until thickened. Arrange biscuits on top, cover, and cook on high for 30 to 40 minutes until golden and cooked through.
  6. Ladle into bowls and serve hot.

Notes

This recipe is written for a high slow-cooker setting (3 to 4 hours for the chicken). If you use the low setting, the chicken will need 6 to 7 hours. The biscuit cooking time stays the same either way. Keep the lid closed while the biscuits bake so the steam does its job.