Crock Pot Chicken and Biscuits

crock pot chicken and biscuits
Diana Rattray
  • Total: 6 hrs 15 mins
  • Prep: 15 mins
  • Cook: 6 hrs
  • Yield: 6 servings
Nutritional Guidelines (per serving)
695 Calories
39g Fat
40g Carbs
43g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 695
% Daily Value*
Total Fat 39g 51%
Saturated Fat 16g 79%
Cholesterol 151mg 50%
Sodium 2489mg 108%
Total Carbohydrate 40g 15%
Dietary Fiber 4g 16%
Protein 43g
Calcium 306mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

The chicken mixture is made with a combination of gravy and condensed soup along with chicken breasts and seasonings. The biscuits—frozen, canned, or homemade—are baked separately and served with the chicken and gravy mixture.


  • For the Homemade Southern Biscuits
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda (omit if you use sweet milk)
  • 1 teaspoon salt (make sure it's a scant teaspoon)
  • 6 tablespoons butter (chilled)
  • 3/4 cup buttermilk (or sweet milk)
  • For the Crock Pot Chicken
  • 1 1/2 to 2 pounds boneless chicken breast halves (cut into large chunks)
  • 1/2 cup onion (chopped)
  • 1 cup celery (chopped)
  • 1 (10 3/4-ounce) can cream of chicken soup (undiluted)
  • 1 (12-ounce) jar chicken gravy
  • 1/4 teaspoon poultry seasoning
  • 1/2 teaspoon dried thyme
  • Dash black pepper
  • 2 cups frozen mixed vegetables (thawed)
  • 6 homemade biscuits (from the above recipe, or store-bought frozen biscuits)

Steps to Make It

Note: while there are multiple steps to this recipe, this crock pot chicken and biscuit dish is broken down into workable categories to help you better plan for cooking.

Make the Homemade Biscuits

  1. Gather the ingredients.

  2. Preheat the oven to 425 F.

  3. In a food processor combine the flour, baking powder, baking soda (if using buttermilk), and salt. Pulse a few times to combine the ingredients.

  4. Cut the chilled butter into pieces and add to the food processor. Pulse several times, or until the mixture is the texture of coarse meal.

  5. Add the buttermilk or milk and pulse just until the dough begins to form.

  6. Turn the dough out onto a floured surface and knead just until the dough comes together. Do not overwork the dough.

  7. Pat the dough into a circle or square about 3/4-inch thick and cut out with round or square biscuit cutters. 

  8. Arrange the biscuits about 2 inches apart on an un-greased or parchment paper-lined baking sheet.

  9. Bake in a preheated oven for about 12 to 15 minutes, or until the tops are lightly browned.

Make the Crock Pot Chicken

  1. Gather the ingredients.

  2. In a slow cooker, layer the chunks of uncooked chicken breasts with chopped onion and celery.

  3. Combine the soup and gravy with poultry seasoning, thyme, and pepper in a medium-sized bowl.

  4. Pour over the chicken.

  5. Cover and cook on LOW for 5 to 6 hours.

  6. Add the thawed mixed vegetables, turn the slow cooker to HIGH. 

  7. Continue cooking for 20 to 30 minutes, until vegetables are tender.

  8. Use the prepared biscuits from above or bake the biscuits as directed on the package of your store-bought biscuit container.

  9. To serve the crock pot chicken, split a biscuit and spoon some of the chicken and vegetables over the bottom half.

  10. Put the top half of the biscuit on the chicken and gravy and enjoy!