Crock Pot Chicken and Biscuits

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 06/26/19
Slowcooker chicken and biscuits

​The Spruce Eats / Victoria Heydt

Prep: 15 mins
Cook: 6 hrs
Total: 6 hrs 15 mins
Servings: 6 servings
Nutrition Facts (per serving)
695 Calories
39g Fat
40g Carbs
43g Protein
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Nutrition Facts
Servings: 6
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.

1:29

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Ingredients

  • 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

Make the Homemade Biscuits

  1. Gather the ingredients.

    Ingredients for biscuits
    ​The Spruce Eats / Victoria Heydt

  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.

    Food processor
    ​The Spruce Eats / Victoria Heydt

  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.

    Food processor
    ​The Spruce Eats / Victoria Heydt

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

    Dough clumping
    ​The Spruce Eats / Victoria Heydt

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

    Turn dough out
    ​The Spruce Eats / Victoria Heydt

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

    Pat dough into circle
    ​The Spruce Eats / Victoria Heydt

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

    Arrange biscuits
    ​The Spruce Eats / Victoria Heydt

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

    Bake
    ​The Spruce Eats / Victoria Heydt

Make the Crock Pot Chicken

  1. Gather the ingredients.

    Chicken
    ​The Spruce Eats / Victoria Heydt

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

    Layer chicken
    ​The Spruce Eats / Victoria Heydt

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

    Gravy
    ​The Spruce Eats / Victoria Heydt

  4. Pour over the chicken.

    Slow cooker
    ​The Spruce Eats / Victoria Heydt

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

    Cover
    ​The Spruce Eats / Victoria Heydt

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

    Add vegetables
    ​The Spruce Eats / Victoria Heydt

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

    Continue cooking
    ​The Spruce Eats / Victoria Heydt

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

    Bake biscuits
    ​The Spruce Eats / Victoria Heydt

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

    Serve on biscuit
    ​The Spruce Eats / Victoria Heydt

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

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