Crock Pot Chicken and Biscuits

Easy crock pot chicken and biscuits only uses a few simple ingredients and is a simple dinner idea that'll help you get your veggies and protein in for the day.

Why You Should Make This Recipe

It's easy AND delicious.  There's a little bit of chopping at the onset, but after that the hard part is done.  Just dump everything into the crock pot and leave it alone, on high, for 3 hours.  At the end of that time, you'll have a creamy and aromatic mixture of chicken and veggies.  Next comes the fun part: tear up some refrigerated biscuit dough over the top of all of that goodness and let it cook an additional hour until golden.  The biscuits become tender little dumplings that soak up all of that goodness that's simmering down below.

What Are The Ingredients for Crock Pot Chicken and Biscuits?

• Diced Baby Carrots - I used rainbow carrots because they add great color to the dish, but regular orange ones work exactly the same.
• Broccoli Florets - I used fresh, as frozen foods are generally not recommended in slow cookers.
• Diced Chicken Breast - 3 small breasts, or about 1 pound.  You can also use chicken thighs or a mixture of both.
• Cream of Chicken Soup - 2 cans of the condensed soup makes up the creamy base of this dish.  I don't love the ingredients in the mainstream brands of this stuff, but did you know they make organic versions?  Pacific and Simple Truth Organic (which is a Kroger brand) are two that I have used and enjoyed.
• Refrigerated Biscuits - Again, I don't love the ingredients in most brands, so I used Annie's Organic canned biscuits and it worked great.  I used a 16oz can, but for my slow cooker I didn't need all of those.  I ended up with two extra biscuits that I baked up for my kids' snack times.  Keep that in mind when buying your ingredients.
• The Seasonings - These crock pot chicken and biscuits are seasoned simply with minced garlic, fresh rosemary, and black pepper.  The condensed soup adds plenty of salt, though definitely taste the mixture at the end of the first 3 hours of cook time - before you add the biscuits - so you can adjust the seasoning to your taste.

What Kind of Crock Pot Do I Need?

Any ol' standard 6-pot slow cooker will do you just fine.  As long as it has a generic "high" setting, you're good.  The Great Google tells me that the high setting is about 300 degrees, so you can use that as a method if you use any other kind of cooker or if your slow cooker has temperature settings.

6 quart Crock Pot (find here)

Can I Make This In Advance?

Crock Pot chicken and biscuits are best when served immediately to preserve the best texture of the biscuits.  To store the leftovers, lift the biscuits out of the Crock Pot and transfer to a plate.  Then pour the chicken and vegetable mixture into a storage container, top with the biscuits, and store in the refrigerator.  To reheat with best results, transfer to an oven-safe dish and heat on 300F until warm throughout.  You can turn on the broiler for the last couple of minutes to really crisp up those biscuits!  You can also just microwave them of course (I use mine evvvvery day).  I do not recommend freezing this dish.

Don't you love easy chicken and vegetable dinners that are simple, tasty, and easy to clean up?  I'm sure this recipe will be slipped into your back pocket, ready to be pulled out the next time you're asking yourself that ever-frustrating question of, "What's for dinner?" Enjoy!

Crock Pot Chicken and Biscuits

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Delicious crock pot chicken and biscuits uses a few simple ingredients and is a simple dinner idea that'll please both the grown-ups and the kiddos.

• Total Time: 4 hours 10 minutes
• Yield: 4-5 servings 1x

Ingredients

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• 3 chicken breasts, pounded flat and diced
• 2 cups rainbow baby carrots (or plain), diced
• 2 cups broccoli florets
• 2 cans Cream of Chicken condensed soup
• Black pepper
• 2 cloves garlic, minced (or a few shakes of garlic powder)
• 1 sprig of fresh rosemary (or a few shakes of dried rosemary)
• 1 can of biscuits

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Instructions

1. Place the diced chicken, broccoli florets, and carrots into the slow cooker.
2. Add the soup, a few shakes of black pepper, garlic, and stir together.  Top mixture with a sprig of fresh rosemary, if using.
3. Cook on high for 3 hours.
4. Remove lid and discard the rosemary.  Taste (careful, it'll be hot!) and adjust seasonings as desired.
5. Tear biscuits into fourths and place on top of mixture, covering the whole top.  Cook on high for an additional hour or until biscuits are golden on top.  Serve warm.

Notes

You can use organic brands of cream of chicken soup if you prefer the more simple ingredients.

Dried spices can be used in place of the fresh garlic and rosemary.  Start with a few shakes each and then, after the first round of cooking, be sure to taste the mixture and adjust seasoning so that it works for your personal tastes.

This recipe was tested using a 16oz can of Annie's Organic canned biscuits, though I didn't use all of the biscuits and had 2 extra (I baked them for an afternoon snack for my kids).  You can use whatever size can you want depending on how much biscuit topping you desire, just make sure they aren't piled on top of each other (but they can touch!)

• Author: Erin
• Prep Time: 10 mins
• Cook Time: 4 hours
• Category: Crock Pot

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