There is something deeply nostalgic about chicken and biscuits that always feels like a warm hug at the end of a long day. This Slow Cooker Chicken and Biscuits recipe was created for moments when you want comfort without standing over the stove. The slow cooker gently simmers tender chicken with vegetables and a creamy sauce, creating a hearty base that pairs perfectly with soft, fluffy biscuits baked fresh and served on top.

Ingredients

This recipe relies on familiar ingredients that come together into a classic comfort meal.

Boneless skinless chicken breasts for tender shredded meat
Chicken broth to build a savory base
Butter for richness
All-purpose flour to thicken the sauce
Milk for a creamy texture
Onion finely diced for flavor
Carrots sliced for sweetness and color
Corn kernels for texture
Green peas for balance and freshness
Garlic minced for depth
Salt to enhance flavors
Black pepper for gentle warmth
Dried thyme for classic comfort flavor
Biscuit dough baked separately and served warm

Tools You’ll Need

Having the right tools makes this recipe simple and enjoyable.

Slow cooker for hands-off cooking
Mixing bowl for flour and butter
Whisk to keep the sauce smooth
Cutting board for vegetables
Knife for prep
Forks to shred the chicken
Baking sheet for biscuits

Instructions

Step 1: Build the Flavor Base

I start by adding diced onion carrots corn peas and garlic into the slow cooker, spreading them evenly to create a flavorful vegetable layer.

Step 2: Add the Chicken

The chicken breasts go directly on top of the vegetables where they slowly absorb all the flavors during cooking.

Step 3: Create the Sauce

In a bowl I whisk melted butter with flour until smooth then gradually add chicken broth milk salt pepper and thyme before pouring the mixture over the chicken.

Step 4: Slow Cook

I cover and cook on low until the chicken is very tender and the vegetables are soft and fragrant.

Step 5: Shred and Thicken

Once cooked I shred the chicken directly in the slow cooker and gently stir everything together until the sauce becomes creamy and cohesive.

Step 6: Prepare the Biscuits

While the chicken finishes I bake the biscuits separately until golden and fluffy so they stay light and fresh.

Step 7: Serve

I spoon the creamy chicken mixture into bowls and top with warm biscuits just before serving.

Tips

From my experience shredding the chicken while it is still hot makes it easier and helps it absorb more sauce. If the mixture becomes too thick I loosen it with a small splash of warm broth. For extra richness I sometimes brush the baked biscuits with melted butter right before serving and a pinch of fresh herbs can elevate the final flavor beautifully.

Ways to Serve

I love serving Slow Cooker Chicken and Biscuits in wide bowls so the biscuits soak up the creamy sauce naturally. It also works wonderfully as a family-style dish with biscuits served on the side so everyone can add their own. For a heartier meal I pair it with a crisp green salad or steamed green beans which balance the richness of the dish and add freshness to the plate.

Storage Instructions

After cooling completely I store leftovers in airtight containers in the refrigerator where they stay fresh for several days. I keep biscuits separate so they do not absorb moisture. For freezing I portion only the chicken mixture into freezer-safe containers. When reheating I warm gently on the stove or microwave and add a splash of milk or broth to restore the creamy texture before serving with freshly baked biscuits.

Frequently Asked Questions

Can I use canned biscuits?

Yes canned biscuit dough works perfectly and saves time.

Can I cook the biscuits in the slow cooker?

I recommend baking them separately for the best texture.

Does this recipe freeze well?

The chicken mixture freezes very well but biscuits are best baked fresh.