crock pot chicken and biscuits recipe

The Best crock pot chicken and biscuits recipe

I’ve been making Crock Pot chicken and biscuits for years, and it’s one of those simple dishes that feels like a hug in a bowl. There’s something about slow-cooked chicken that’s so tender, almost like it’s melting in your mouth, and when you pair it with warm, flaky biscuits, it’s the perfect balance of hearty and comforting. I love this recipe because it’s easy—just toss everything in the pot, set it on low, and let it do its thing while I handle other things around the house. It’s the kind of meal that doesn’t require constant attention, which is great for busy days or when I’m just tired after a long week. Plus, it’s something my kids always ask for, especially when they’re home from school and want something warm and familiar.

This dish is also incredibly versatile. It works for weeknight dinners when I’m short on time but still want something satisfying, or it’s perfect for a weekend meal when I want to make a little extra and freeze portions for later. My family loves how it’s filling yet not too heavy, and the biscuits give it that extra texture that makes every bite feel special. I’ve even served it at a few gatherings, and people always comment on how good it tastes—it’s that kind of recipe that doesn’t need fancy ingredients or complicated steps to be a hit. And the best part? It’s packed with protein and fiber, so it’s not just comforting, it’s also good for them. My kids eat it every time, and honestly, so do I. There’s just something about that slow-cooked chicken and buttery biscuits that makes it feel like a true home-cooked meal, no matter how often I make it.

Slow Cooker Chicken and Cornbread Biscuits

4.8 from 1326 votes

A comforting dish featuring tender chicken slow-cooked in a savory sauce, served with fluffy biscuits. Perfect for a hearty meal!

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Prep Time20 mins

Cook Time4 hours

Resting Time0 mins

Total Time4 hours 20 mins

Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken and Sauce

• 2 lbs boneless chicken thighs
• 1 cup chicken broth
• 1 cup tomato sauce
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 bell pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• ½ cup shredded cheddar cheese (optional)

For the Biscuits

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup buttermilk
• 1 large egg
• ½ cup unsalted butter, melted
• 1 tsp garlic powder (optional)

👨‍🍳Directions

1. 1 In a slow cooker, combine chicken thighs, chicken broth, tomato sauce, corn, bell pepper, onion, garlic, thyme, oregano, salt, and black pepper. Cook on LOW for 3 hours or HIGH for 2 hours, until chicken is tender.
2. 2 Preheat oven to 425°F (220°C). In a large bowl, mix flour, baking powder, salt, buttermilk, egg, melted butter, and garlic powder until just combined.
3. 3 Turn dough onto a lightly floured surface, knead gently for 2 minutes, then roll out to ½-inch thickness. Cut into biscuit shapes using a biscuit cutter or glass. Place on a baking sheet.
4. 4 Bake biscuits for 12–15 minutes, or until golden brown. If desired, brush tops with melted butter and sprinkle with cheese while baking.
5. 5 Once chicken is cooked, shred it with forks and mix back into the sauce. Serve chicken mixture over biscuits.

🔧Equipment

• Slow cooker
• Mixing bowls
• Knife and cutting board
• Measuring cups and spoons
• Baking sheet
• Oven
• Whisk
• Pastry brush (optional)

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18💛Saturated Fat: 8❤️Cholesterol: 80🧂Sodium: 850🌾Total Carbs: 45🥦Dietary Fiber: 3🍬Sugars: 8🥩Protein: 35

📝Notes

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This Crock Pot chicken and biscuits recipe is always a reliable crowd-pleaser because it’s simple to prepare ahead while still delivering tender, flavorful chicken and flaky biscuits that hold up perfectly for serving. It’s ideal for family gatherings because it requires minimal hands-on effort, leaving more time to enjoy the company, and the slow-cooked chicken stays juicy even after sitting out. Plus, the biscuits stay soft and buttery, making it a comforting dish that feels like a home-cooked meal no matter the occasion.

❓ Frequently Asked Questions About Slow Cooker Chicken and Cornbread Biscuits

What is the best way to prepare crock pot chicken for biscuits?

To prepare crock pot chicken for biscuits, start by marinating chicken breasts or thighs in a mixture of 1 cup of chicken broth, 1/2 cup of buttermilk, 1 tbsp of Worcestershire sauce, 1 tbsp of lemon juice, 1 tbsp of garlic powder, 1 tbsp of onion powder, 1 tsp of salt, and 1/2 tsp of black pepper. Let the chicken marinate for at least 30 minutes. Then, place the chicken in the crock pot and pour the remaining broth (or enough to cover the chicken) and any leftover marinade. Cook on low for 6-8 hours or high for 3-4 hours. Once done, shred the chicken and use it in your biscuits recipe.

Can I use any type of chicken in this recipe?

Yes, you can use various types of chicken such as breasts, thighs, drumsticks, or even ground chicken. For best results, bone-in chicken pieces tend to stay juicier and more flavorful. If using ground chicken, make sure to mix it well with the broth and spices before cooking.

How do biscuits made with crock pot chicken taste different from traditional biscuits?

Biscuits made with crock pot chicken often have a richer, more savory flavor due to the added broth and marinade. The chicken also adds a tender texture that complements the soft, flaky biscuits. The combination results in a hearty dish that is perfect for pairing with gravy or other sauces. The crock pot method can also help tenderize the chicken, making it easier to shred and incorporate into the biscuits.

What are some tips for making the best biscuits with crock pot chicken?

1. Use high-quality flour: All-purpose flour works well, but for a slightly richer flavor, consider using a mix of all-purpose and whole wheat flour. 2. Don’t overmix the dough: Mix the dough just until it comes together. Overmixing can make the biscuits tough. 3. Let the dough rest: Allow the dough to rest for at least 30 minutes before baking. This helps the flour absorb the moisture and makes the biscuits easier to handle. 4. Use a biscuit cutter: For evenly shaped biscuits, use a biscuit cutter or glass to cut out shapes. 5. Bake at the correct temperature: Bake at 425°F (220°C) for 12-15 minutes, or until golden brown and crispy on top. 6. Make sure the chicken is fully cooked: Ensure the crock pot chicken is fully cooked before shredding and mixing into the biscuits to avoid any risk of foodborne illness.

Can I make these crock pot chicken and biscuits ahead of time and reheat?

Yes, you can prepare the crock pot chicken ahead of time and store it in the refrigerator for up to 3 days or freeze it for up to 3 months. When ready to use, reheat the chicken in the crock pot on low for about 1 hour or until heated through. For biscuits, you can make the dough ahead of time, store it in the refrigerator for up to 24 hours, and bake them fresh when needed. Alternatively, you can freeze the biscuits after baking and reheat them in the oven or microwave.