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.
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!
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