Crock Pot Chicken Biscuits Recipe 455

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

CROCK POT CHICKEN & BISCUITS RECIPE - (4.5/5)

Crock Pot Chicken & Biscuits Recipe - (4.5/5) image

Provided by á-11135

Number Of Ingredients 9

Ingredients

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

Steps:

1. Chop chicken into 1 inch cubes. 2. Add chicken to crock pot with soup, butter, milk, onion, salt and pepper. 3. Cook on low for 4 hours. An hour before it is done taste to check for seasoning. Stir in vegetables and tear up biscuits and add to the top. Turn up crock pot to high and cover. Cook until biscuits are done. *You can transfer the pan of the crock pot to the oven and cook at 400 degrees until biscuits are done and brown*

CHICKEN & BISCUITS BAKE RECIPE BY TASTY

Chicken & Biscuits Bake Recipe by Tasty image

Here's what you need: butter, onion, flour, chicken broth, salt, pepper, heavy cream, frozen mixed vegetable, rotisserie chicken, biscuit dough

Provided by Scott Loitsch

Categories Dinner

Yield 6 servings

Number Of Ingredients 10

Ingredients

6 tablespoons butter
1 onion, chopped
½ cup flour
3 cups chicken broth
1 teaspoon salt
1 teaspoon pepper
1 cup heavy cream
2 ½ cups frozen mixed vegetable
1 rotisserie chicken, shredded
2 tubes biscuit dough, 8 biscuits each

Steps:

Preheat oven to 350˚F (180˚C).
In a large pot over medium-high heat, melt the butter.
Add the onion, stir until softened. About 1 minute.
Whisk in the flour, stirring constantly to prevent the flour from browning. About 1 minute.
Whisk in the chicken broth, salt, and pepper. Continue to whisk until no lumps remain.
Whisk in the heavy cream. Bring to a light simmer until the sauce has thickened slightly. Test for additional salt/pepper.
Add the mixed vegetables and shredded chicken, stir until fully incorporated.
Transfer to a 9x13-inch (23x33 cm) baking dish.
Evenly top with 12 pieces of biscuit dough (you will have extra biscuits, which can be baked off separately).
Bake in a preheated oven for 20 minutes, until the biscuits are golden and the gravy mixture is bubbling.
Cool slightly before serving.
Enjoy!

Nutrition Facts : Calories 1287 calories, Carbohydrate 116 grams, Fat 81 grams, Fiber 4 grams, Protein 26 grams, Sugar 22 grams

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.

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.

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