Slow Cooker Chicken and Biscuits
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Averie Cooks · by Averie Sunshine★ 5.0 (2)

Slow Cooker Chicken and Biscuits

NUTRITION · PER SERVING250M COOK
CAL 48%·PRO 90%
CARBS 62G26% OF CAL
8G FIBER47G OTHER7G TOTAL SUGAR
FAT 59G56% OF CAL
30G SAT29G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender shredded chicken simmered with vegetables, herbs, and cream in a slow cooker, then topped with flaky biscuits before baking. A hearty, comforting one-pot meal.

mainamericancasserolechicken
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Nutrition & ingredients

Ingredients

serves 5
  • 1 1/2 pounds boneless skinless chicken breasts ((about 4 pieces; boneless skinless chicken thighs may be substituted))
  • 1 large white onion (diced small (or yellow onion))
  • 3 large carrots (peeled and sliced into thin rounds)
  • 3 cloves garlic (finely minced)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon chicken bouillon
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper (or to taste)
  • 2 cups chicken broth ((I use reduced sodium))
  • 1 cup frozen peas ((do not need to thaw first))
  • 1 cup frozen corn ((do not need to thaw first))
  • 1 cup heavy cream ((heavy cream recommended, half-and-half may be substituted))
  • 1/4 cup cornstarch
  • Fresh parsley (finely chopped, optional for garnishing)
  • 2 1/3 cups all-purpose flour
  • 1 tablespoon baking powder ((tablespoon not teaspoon))
  • 1 teaspoon salt
  • 1/2 cup cold salted butter (cubed (I prefer salted butter here but unsalted may be substituted based on your preferences))
  • 1 cup whole milk, with 1 tablespoon reserved for brushing tops of biscuits ((I do not recommend other types of milk))
PREP
10M
SODIUM
1552MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.