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
