Slow Cooker Chicken Biscuits Recipes

SLOW COOKER CHICKEN AND BISCUITS RECIPE

Steps:

• Place the chicken breast on the bottom of a 5 or 6-quart slow cooker. Top with soup, butter, vegetables, and onion. 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. To serve, spoon the chicken and biscuits onto plates directly from the slow cooker.

SLOW COOKER CHICKEN & BISCUITS RECIPE BY TASTY

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!

SLOW-COOKER CHICKEN AND DUMPLINGS

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix both soups, broth and onion. Arrange chicken in slow cooker. Sprinkle with salt and 1/4 teaspoon pepper. Dot with butter.
• Cover; cook on Low heat setting 6 hours. Uncover; shred chicken, using 2 forks. Stir in peas and carrots. Increase heat setting to High. Cover; cook while preparing dumplings.
• On work surface, roll biscuits to flatten to 1/4-inch thickness. Cut each biscuit into 4 strips. Place strips in stew, pressing gently with back of spoon to submerge in liquid. Cover; cook on High heat setting 1 hour 30 minutes or until dumplings are thoroughly cooked. Sprinkle with parsley, egg and additional pepper.

SLOW-COOKER CHICKEN & BISCUITS

Steps:

• 1. In a Crockpot add butter, onion, carrots, green beans, garlic, flour, evaporated milk, stock, chicken, thyme, salt and pepper. Cook on low for 4-6 hours.
• 2. Shred chicken, add cream cheese. Add cornstarch to thicken if not to your preferred consistency. Cook for another 1-2 hours.
• 3. In a large bowl, mix biscuit mix and milk. Mixture should be slightly runny.
• 4. Pour dough over top of soup, top with additional butter. Place the lid on your crockpot and allow to cook for another 1-2 hours.

SLOW COOKER CHICKEN & BISCUITS

Steps:

• Combine chicken, canned soups, water, bouillon and pepper in slow cooker. Cut biscuits into quarters; stir into mixture.
• Cover; cook on LOW 4 to 6 hours, stirring occasionally, or until biscuits are cooked.

SLOW COOKER CREAMY CHICKEN WITH BISCUITS

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.