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Slow Cooker Chicken With Biscuits

User Rating 4 Star Rating (12 Reviews)


Slow Cooker Chicken and Biscuits

Slow Cooker Chicken and Biscuits

Diana Rattray
This delicious chicken and biscuits is a meal the whole family will enjoy, and the slow cooker helps to make it quick and easy to prepare.


  • 1 1/2 to 2 pounds boneless chicken breast halves, cut in large chunks
  • 1/2 cup chopped onion
  • 1 cup chopped celery
  • 1 can (10 3/4 ounces) condensed cream of chicken or cream of chicken and mushroom soup, undiluted
  • 1 jar (12 ounces) chicken gravy
  • 1/4 teaspoon poultry seasoning
  • 1/2 teaspoon dried leaf thyme
  • Dash black pepper
  • 2 cups frozen mixed vegetables, thawed
  • 6 frozen biscuits or refrigerator biscuits


In a slow cooker, layer the chunks of uncooked chicken breasts with chopped onion and celery. Combine the soup and gravy with poultry seasoning, thyme, and pepper; pour over the chicken. Cover and cook on LOW for 5 to 6 hours. Add the thawed mixed vegetables, turn the slow cooker to HIGH, and continue cooking for 20 to 30 minutes, until vegetables are tender.

Meanwhile, bake the biscuits as directed on the package. Split a biscuit and spoon some of the chicken and vegetables over the bottom biscuit. Put the top half of the biscuit on the chicken and gravy.
Serves 6.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
Very Good with Needed Improvements, Member diannageisert

Loved it but had to use cornstarch to thicken a bit. I used frozen soup vegetables instead of mixed veggies since we do not like peas. Tastes very good and makes great leafovers. 4****

2 out of 2 people found this helpful.

See all 12 reviews

Related Video
How to Make Slow-Cooker Chicken and Biscuits

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