Description
This cozy and creamy slow cooker chicken and biscuits recipe is comfort food at its best—tender chicken, hearty vegetables, and fluffy biscuit dumplings all in one pot!
Ingredients
Scale
- ½ large onion, finely chopped
- 2 lbs boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of celery soup
- 1 can (10.5 oz) cream of chicken soup
- 2 tbsp freshly chopped parsley (or 1 tbsp dried)
- 1 tbsp poultry seasoning
- ½ tsp dried oregano
- ½ tsp celery flakes
- Salt & black pepper, to taste
- 2 cups low-sodium chicken broth
- 1 bag (about 12 oz) frozen mixed veggies
- 1 can refrigerated biscuit dough
- Extra parsley for garnish (optional)
Instructions
- Place chopped onion at the bottom of your slow cooker.
- Lay chicken breasts on top of the onion.
- In a bowl, mix cream of celery soup, cream of chicken soup, parsley, poultry seasoning, oregano, celery flakes, salt, and pepper until smooth.
- Pour the creamy mixture over the chicken.
- Pour chicken broth around the edges of the slow cooker. Cover and cook on HIGH for 5 hours.
- Remove chicken, shred with forks, and return to the slow cooker.
- Add frozen veggies and torn biscuit dough pieces. Stir gently.
- Cover and cook on HIGH for 1 more hour, until biscuits are cooked through.
- Serve in bowls and garnish with parsley if desired.
Notes
For best flavor, use fresh herbs if available and don’t skip the final hour—it gives the biscuits time to cook up fluffy and delicious!
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg
Keywords: chicken and biscuits, slow cooker, comfort food, creamy chicken, easy dinner