Easiest Crock Pot Chicken And Biscuits Recipes

SLOW COOKER CHICKEN & BISCUITS RECIPE BY TASTY

Slow Cooker Chicken & Biscuits Recipe by Tasty image

Here's what you need: chicken breasts, salt, pepper, broccoli floret, baby carrot, condensed cream of chicken soup, refrigerated biscuit

Provided by Hannah Williams

Categories Dinner

Yield 5 servings

Number Of Ingredients 7

Ingredients

3 chicken breasts, diced
salt, to taste
pepper, to taste
2 cups broccoli floret
2 cups baby carrot, diced
21 oz condensed cream of chicken soup
1 can refrigerated biscuit

Steps:

Place the chicken in a 7-quart (6 ½ liters) slow cooker. Sprinkle on salt & pepper.
Add the veggies and condensed soup, and mix thoroughly.
Cook on high for 3 hours.
Rip biscuit dough into small pieces, and drop evenly over chicken. Cook an additional hour.
Enjoy!

Nutrition Facts : Calories 675 calories, Carbohydrate 67 grams, Fat 23 grams, Fiber 6 grams, Protein 49 grams, Sugar 12 grams

SLOW COOKER CREAMY CHICKEN WITH BISCUITS

Slow Cooker Creamy Chicken with Biscuits image

Time 6h15m

Number Of Ingredients 14

Ingredients

3-4 carrots, chopped
2 stalks celery, thinly sliced
1 small onion, chopped
1/4 cup all-purpose flour
1 1/2 pounds boneless, skinless chicken thighs (about 8)
2 teaspoon ground sage
1 1/2 teaspoons ground thyme
1/2 teaspoon ground nutmeg
1/2 teaspoon black pepper
1 teaspoon kosher salt
1 cup chicken broth
6 biscuits (recipe below or store bought)
1 cup frozen peas
1/2 cup heavy cream

Steps:

In small bowl, mix together sage, thyme, nutmeg and black pepper. In slow cooker, mix together carrots, celery, onion and flour. Place the chicken on top and sprinkle with seasoning mix and salt. Pour broth over it all. Cover and cook on low 5-6 hours or on high 2 1/2 to 3 hours. About thirty minutes before serving, get your biscuits ready. Ten minutes before serving, add the peas, cream and another 1/2 teaspoon salt to the chicken. Stir to combine, then cover and cook until heated through. Pour chicken mixture over split, warm biscuits.

SLOW COOKER CHICKEN AND DUMPLINGS

Slow Cooker Chicken and Dumplings image

This is an easy slow cooker recipe that cooks while you are at work! It is wonderful on a cold, snowy day. I have four children who are picky eaters, and they LOVE this! Enjoy!

Provided by Janiece Mason

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes

Time 6h10m

Yield 8

Number Of Ingredients 5

Ingredients

4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Steps:

Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Nutrition Facts : Calories 384.6 calories, Carbohydrate 37 g, Cholesterol 44.8 mg, Fat 18 g, Fiber 0.7 g, Protein 18.1 g, SaturatedFat 5.8 g, Sodium 1244.6 mg, Sugar 6.2 g

CHICKEN & BISCUITS - CROCK POT

Chicken & Biscuits - Crock Pot image

This is soo tasty! It's a great comfort food meal, perfect for those chilly winter nights. Enjoy!

Provided by Cassie *

Categories Chicken

Time 6h20m

Number Of Ingredients 10

Ingredients

2 1/2 lb boneless, skinless chicken breast
2 can(s) (10.75 oz. each) cream of chicken soup
2 Tbsp butter
1 c diced carrots
1 c frozen peas
1 onion, minced
1 tsp onion powder
salt and pepper to taste
3/4 c chicken broth
1 - 2 pkg (10 oz. each) refrigerated biscuit dough

Steps:

1. Place the chicken breast on the bottom of a 5 or 6-quart slow cooker. Top with soup, butter, vegetables, onion powder, salt, pepper and onion. ( I sometimes just use 2 cups of mixed frozen vegetables in place of the peas and carrots.) Pour the chicken broth over the soup mixture. The chicken should be covered; if not, add more broth. Place the cover on the slow cooker and turn on high. Cook on high for 5 to 6 hours. Approximately 1 hour before serving, remove the cover and pull the chicken apart in small pieces or shred. Tear the refrigerator biscuit dough into pieces and place it on top of the chicken mixture in the slow cooker. Replace the cover and cook another hour or until the biscuits are done all the way through. ( you can also take the liner out of the cooker and bake at 400 degrees, until biscuits are cooked. I sometimes do this if in a hurry.)

EASIEST CROCK POT CHICKEN AND BISCUITS

Easiest Crock Pot Chicken and Biscuits image

I found this recipe in a Women's Day Magazine entilted Slow Cooking. I added a few more spices to kick up the flavor a little bit. This is a true comfort food

Provided by Audrey M

Categories Lunch/Snacks

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 cups cooked chicken
10 3/4 ounces condensed cream of mushroom soup
10 3/4 ounces condensed cream of chicken soup
2 (10 3/4 ounce) soup cans water
2 teaspoons chicken bouillon granules
1/2 teaspoon fresh ground pepper
1/2 teaspoon garlic powder
1/2 teaspoon italian seasoning
16 ounces buttermilk biscuits (8)

Steps:

Combine all ingredients in crock pot except biscuits; blend well.
Cut biscuits into quarters, stir into mixture.
Cover; cook on Low 4 to 6 hours stirring occsionally or until biscuits are cooked.

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