Creamy Slow Cooker Chicken and Biscuits

🩵 About This Recipe

The combination of juicy chicken and flaky biscuits is the definition of comfort food. This recipe keeps things simple without sacrificing flavor—perfect for families or anyone who loves an easy, satisfying meal.

It’s also balanced: potatoes and mixed vegetables add fiber, vitamins, and color. Most ingredients are canned, frozen, or ready-to-use, so you can put dinner together quickly and still serve something wholesome.

What readers are saying…

This is one of my absolute favorite dinners. So glad you made a version for the slow cooker.

– Christie

🧂 Gather Your Ingredients

• Potatoes – Red potatoes work well, but use any variety you prefer; they add body and texture to the filling.
• Chicken gravy – A jar of gravy makes a quick, creamy base that coats the vegetables and chicken.
• Mixed vegetables – Frozen mixed veggies are convenient and give color and nutrients similar to a pot pie mix.
• Diced onion – Adds savory depth. You can use frozen diced onion to save time.
• Seasonings – Paprika, pepper, and garlic salt keep the flavors simple and comforting.
• Chicken – Boneless, skinless chicken thighs are recommended for their tenderness and flavor, but breasts can be used if you prefer.
• Biscuit dough – A refrigerated biscuit tube is a great shortcut to create a flaky top; you can also bake homemade biscuits if you like.

🔪 Let’s Make Slow Cooker Chicken and Biscuits!

Chop Potatoes

Dice potatoes into roughly 1-inch cubes. This yields about 4 cups of diced potato and ensures even cooking in the slow cooker.

Mix Veggies

In a bowl, combine the diced potatoes, frozen mixed vegetables, diced onion, gravy, and seasonings (garlic salt, pepper, paprika). Stir to coat evenly.

Arrange Chicken

Place the chicken thighs in a single layer in the bottom of the slow cooker.

Add Veggie Mixture

Pour the vegetable and gravy mixture over the chicken. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours if you’re short on time.

Transfer

About 20 minutes before serving, preheat the oven to 350°F (175°C). Transfer the cooked chicken and vegetables to a 9×13 baking dish, shredding or pulling the chicken into bite-sized chunks as you go. Use a slotted spoon if you want to leave excess liquid behind.

Add Biscuits and Bake

Cut each biscuit in half horizontally to create thinner rounds. Arrange the biscuits on top of the chicken mixture so the edges touch. Brush with a little melted butter if desired, then bake for about 15 minutes or until the biscuits are puffed and golden.

Yes. Cooking raw chicken in the slow cooker is safe as long as it reaches the proper internal temperature of 165°F (74°C).

You can substitute crescent roll dough, puff pastry, or pie crust for a different texture and flavor.

Kristin’s Kitchen Tip

Use two forks to pull the chicken into chunks before topping with biscuits—this makes serving and eating easier.

🥡 Storage and Reheating

Store leftovers in an airtight container or cover the baking dish tightly. Refrigerate for 2 to 3 days. Reheat individual portions in the microwave, or warm the entire dish in a low oven to help keep the biscuits from getting soggy.

😋 More Slow Cooker Recipes You’ll Love

• Slow Cooker Turkey Legs — tender, flavorful turkey legs slow-cooked to fall-off-the-bone perfection.
• Slow Cooker Red Lentil Curry — an affordable, hearty vegetarian meal full of warming spices.
• Crock Pot Chicken Taco Soup — a cozy, flavorful soup that’s perfect for casual nights.
• Slow Cooker Mashed Potatoes — an easy, classic side prepared in the slow cooker.

Crockpot Chicken & Biscuits

⭐ Did you make this recipe? I’d love your feedback. Please leave a rating and review to let me know how it turned out!

Slow Cooker Chicken and Biscuits

An easy slow cooker chicken and vegetable medley in a creamy gravy, finished with a golden biscuit topping—comfort food made simple.

Equipment

• 1 slow cooker
• 9×13 baking dish

Ingredients

• 4–6 red potatoes (about 20 oz), diced
• 18 ounces chicken gravy (1 jar)
• 12 ounces frozen mixed vegetables (1 bag)
• 1 cup diced onion (can be frozen)
• ½ teaspoon garlic salt
• ½ teaspoon pepper
• 1 teaspoon paprika
• 1½ pounds boneless skinless chicken thighs
• 1 (8-biscuit) tube refrigerated biscuit dough

Instructions

1. Dice potatoes into 1-inch cubes (about 4 cups).
2. In a mixing bowl, combine potatoes, gravy, frozen mixed vegetables, diced onion, garlic salt, pepper, and paprika. Stir until everything is evenly coated.
3. Place chicken thighs in a single layer in the slow cooker. Pour the vegetable and gravy mixture over the chicken.
4. Cook on low for 6–8 hours, or on high for 3–4 hours, until chicken is cooked through and potatoes are tender.
5. About 20 minutes before serving, preheat oven to 350°F (175°C). Transfer the chicken and vegetables to a 9×13 baking dish, pulling the chicken into chunks as you go. Use a slotted spoon to leave excess liquid behind if desired.
6. Cut each biscuit in half horizontally to make thinner rounds. Arrange the biscuits on top of the chicken mixture so they touch. Brush with melted butter if desired.
7. Bake for about 15 minutes, or until biscuits are golden brown. Serve warm.

Notes

• Dice potatoes the night before and store in water in the fridge to save time.
• No need to thaw frozen vegetables before adding; they cook in the slow cooker.
• To thicken the sauce, mix 1 tablespoon cornstarch with 2 tablespoons water and stir into the slow cooker, then heat a few minutes before transferring to the baking dish.
• Brush biscuits with butter or sprinkle with cheese or herbs for extra flavor.

Nutrition (per serving, estimate)

Calories: 167 kcal | Carbs: 29 g | Protein: 3 g | Fat: 4 g | Sodium: 526 mg | Fiber: 3 g

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