|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 39g||51%|
|Saturated Fat 16g||79%|
|Total Carbohydrate 40g||15%|
|Dietary Fiber 4g||16%|
|*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.|
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.
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- 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)
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
Gather the ingredients.
Preheat the oven to 425 F.
In a food processor combine the flour, baking powder, baking soda (if using buttermilk), and salt. Pulse a few times to combine the ingredients.
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.
Add the buttermilk or milk and pulse just until the dough begins to form.
Turn the dough out onto a floured surface and knead just until the dough comes together. Do not overwork the dough.
Pat the dough into a circle or square about 3/4-inch thick and cut out with round or square biscuit cutters.
Arrange the biscuits about 2 inches apart on an un-greased or parchment paper-lined baking sheet.
Bake in a preheated oven for about 12 to 15 minutes, or until the tops are lightly browned.
Make the Crock Pot Chicken
Gather the ingredients.
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 in a medium-sized bowl.
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.
Continue cooking for 20 to 30 minutes, until vegetables are tender.
Use the prepared biscuits from above or bake the biscuits as directed on the package of your store-bought biscuit container.
To serve the crock pot chicken, split a biscuit and spoon some of the chicken and vegetables over the bottom half.
Put the top half of the biscuit on the chicken and gravy and enjoy!