Why You’ll Love This Recipe
This dish delivers everything you want in a comfort meal with minimal prep and hands-off cooking. It’s rich, creamy, and full of flavor from the chicken, vegetables, and seasoned soup blend. The biscuits are cooked right in the Crock Pot, creating a perfectly soft and golden topping that soaks up all the delicious flavors underneath. It’s perfect for busy weeknights, cold-weather dinners, or anytime you need something warm and comforting with little effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup diced yellow onions
- 1 cup diced celery
- 1 cup diced red bell peppers
- 1 cup diced green bell peppers
- 10.5 oz can condensed cream of chicken soup
- 10.5 oz can condensed cream of mushroom soup
- 2 teaspoons poultry seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- 12 oz package refrigerated biscuits (such as Pillsbury)
- Chopped fresh parsley, for garnish (optional)
Directions
- Prep the Crock Pot: Spray the inside of your Crock Pot with nonstick cooking spray.
- Add the Chicken: Place chicken thighs in a single layer on the bottom of the pot.
- Add the Vegetables: Scatter the diced onions, celery, and bell peppers over the chicken.
- Make the Sauce: In a separate bowl, combine the cream of chicken soup, cream of mushroom soup, poultry seasoning, salt, and pepper. Mix until smooth.
- Assemble: Pour the soup mixture evenly over the chicken and vegetables in the Crock Pot.
- Start Cooking: Cover with the lid and cook on HIGH for 2 hours.
- Add the Biscuits: After 2 hours, stir everything well. Cut the refrigerated biscuit dough into quarters and place the pieces on top of the mixture in a single layer.
- Finish Cooking: Replace the lid and continue cooking on HIGH for 1.5 to 2 more hours, or until the biscuits are golden brown and cooked through.
- Serve: Once done, stir gently to combine, garnish with chopped parsley if desired, and serve warm.
Servings and Timing
- Servings: 4 servings
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
Variations
- Vegetables: Add frozen peas, corn, or carrots for more color and variety.
- Cheesy Version: Sprinkle shredded cheddar cheese on top of the mixture before adding the biscuits.
- Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce to the soup mixture.
- Lighten It Up: Use low-fat soup versions or substitute some of the soup with plain Greek yogurt.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat individual portions in the microwave or warm the full dish in a 300°F oven until heated through.
- Freezing: This dish is best enjoyed fresh. If freezing, do so before adding the biscuit topping and bake fresh biscuits when ready to serve.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but chicken thighs are more flavorful and stay moist longer in slow cooking. Breasts can dry out slightly.
Do I need to pre-cook the chicken?
No, the chicken cooks fully in the Crock Pot and becomes very tender.
What kind of biscuits should I use?
Refrigerated biscuit dough works best. You can use buttermilk-style or flaky layers depending on your preference.
Can I cook this on LOW instead of HIGH?
Yes, but the timing will need to be adjusted. Cook on LOW for about 6–7 hours, adding biscuits in the final 2 hours.
Can I make this dish ahead of time?
Yes, you can assemble the chicken and soup mixture the night before and refrigerate. Add biscuits and finish cooking when ready.
Can I use homemade biscuit dough?
Absolutely! Just ensure the dough is portioned into small pieces and fully cooked before serving.
What’s the best way to know if the biscuits are done?
They should be golden brown on top and firm to the touch. If in doubt, test the center of one with a toothpick.
Can I add cheese to the biscuits?
Yes, mix shredded cheese into the biscuit dough or sprinkle cheese over the casserole before the final bake.
Is this recipe freezer-friendly?
It’s best frozen without the biscuits. Add fresh biscuit topping when you reheat and bake.
Can I make this dish gluten-free?
Use gluten-free cream soups and a gluten-free biscuit dough substitute.
Conclusion
Crock Pot Chicken and Biscuits is an easy, comforting meal that’s sure to become a family favorite. With rich, savory flavors and the convenience of slow cooking, it’s perfect for busy days when you still want a hearty, home-cooked dinner. Just set it, forget it, and enjoy!
Crock Pot Chicken and Biscuits
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Halal
Description
Crock Pot Chicken and Biscuits is a comforting, hearty slow cooker meal featuring tender chicken, vegetables, and a creamy soup base, all topped with fluffy, golden biscuits—perfect for cozy weeknights with minimal effort.
Ingredients
1.5 lbs boneless, skinless chicken thighs
1 cup diced yellow onions
1 cup diced celery
1 cup diced red bell peppers
1 cup diced green bell peppers
10.5 oz can condensed cream of chicken soup
10.5 oz can condensed cream of mushroom soup
2 teaspoons poultry seasoning
½ teaspoon salt
½ teaspoon pepper
12 oz package refrigerated biscuits (e.g., Pillsbury)
Chopped fresh parsley, for garnish (optional)
Instructions
- Spray the inside of the Crock Pot with nonstick spray.
- Place chicken thighs in a single layer at the bottom of the pot.
- Add diced onions, celery, and bell peppers on top.
- In a bowl, mix the cream of chicken soup, cream of mushroom soup, poultry seasoning, salt, and pepper until smooth.
- Pour the soup mixture evenly over the chicken and vegetables.
- Cover and cook on HIGH for 2 hours.
- Stir the mixture, cut biscuits into quarters, and place on top in a single layer.
- Cover and cook on HIGH for another 1.5 to 2 hours until biscuits are golden and cooked through.
- Stir gently, garnish with parsley if desired, and serve warm.
Notes
Add frozen peas, corn, or carrots for extra veggies.
Use low-fat soups or Greek yogurt for a lighter version.
Sprinkle cheese on top before biscuits for a cheesy twist.
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 5g
- Sodium: 950mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg
