• October 13, 2014
Slow Cooker Creamy Chicken and Biscuits

Today I bring you one of our favorite meals. This Creamy Chicken and Biscuits is fantastic for several reasons:

1. It’s made in the crockpot, and you know how I love that!

2. It also involves warm from the oven biscuits, which is a form of bread, which is glorious.

3. It’s got chicken and vegetables and a creamy sauce; it’s pure comfort food!

This is one of those meals that my husband gets excited about when I make and he does a little dance as he eats it. For him it’s the biscuits. They’re pretty darn good. We’ve made them for Biscuits and Gravy before with great results. 

Slow Cooker Creamy Chicken with Biscuits

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours, 15 minutes

Yield: 6 servings


  • 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


  1. In small bowl, mix together sage, thyme, nutmeg and black pepper.
  2. In slow cooker, mix together carrots, celery, onion and flour.
  3. Place the chicken on top and sprinkle with seasoning mix and salt.
  4. Pour broth over it all. Cover and cook on low 5-6 hours or on high 2 1/2 to 3 hours.
  5. About thirty minutes before serving, get your biscuits ready.
  6. 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.
  7. Pour chicken mixture over split, warm biscuits.


Recipe from my sister Emily

Easy Homemade Biscuits

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 6 large biscuits


  • 2 cups all-purpose flour, spooned and leveled
  • 1/2 cup cold butter, cut into small pieces
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup whole milk


  1. Heat oven to 400 degrees.
  2. Combine flour, baking powder and salt in a bowl.
  3. Use your hands or two knives to work the butter into the flour until pea-size clumps form.
  4. Add the milk and stir just until moistened.
  5. Drop 6 mounds of dough onto a baking sheet.
  6. Bake until golden, about 18-20 minutes.


I don't often have whole milk on-hand. But especially if I'm making the biscuits for the creamy chicken and biscuits, I have some heavy cream left and will use half cream and half low fat milk.


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