Slow Cooker Buttermilk Chicken Biscuits Recipes

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SLOW-COOKED SMOTHERED BUTTERMILK CHICKEN WITH PEAS OVER BISCUITS



Slow-Cooked Smothered Buttermilk Chicken with Peas over Biscuits image

A tasty biscuit-topper slowly cooks while you're away. Once home, just pop the refrigerated biscuits in the oven, and you've got dinner!

Provided by Pillsbury Kitchens

Categories     Entree

Time 8h30m

Yield 5

Number Of Ingredients 13

1 lb. boneless skinless chicken thighs, cut into 3/4-inch pieces
3 medium carrots, sliced
1/3 cup chopped onion
1/2 cup water
2 tablespoons margarine or butter, melted
1/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 (1.2-oz.) pkg. roasted chicken gravy mix
1/3 cup buttermilk
2 teaspoons all-purpose flour
1 cup frozen sweet peas, thawed, drained
1 can (10.2 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (5 Count)

Steps:

  • In 4 to 6-quart slow cooker, combine chicken, carrots, onion, water, margarine, salt, pepper and bay leaf; mix well.
  • Cover; cook on low setting for 6 to 8 hours.
  • About 20 minutes before serving, stir gravy mix into chicken mixture. Remove and discard bay leaf. In measuring cup, blend buttermilk and flour. Stir flour mixture and peas into chicken mixture; mix well. Increase heat setting to high; cover and cook an additional 10 to 15 minutes or until peas are cooked.
  • Meanwhile, bake biscuits as directed on can. Serve chicken mixture over split biscuits.

Nutrition Facts : Calories 440, Carbohydrate 39 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 3 g, Protein 23 g, SaturatedFat 5 g, ServingSize 1/5 of Recipe, Sodium 1170 mg, Sugar 10 g

CHICKEN A LA KING WITH BUTTERMILK BISCUITS



Chicken a la King with Buttermilk Biscuits image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 12 servings

Number Of Ingredients 21

2 cups all-purpose flour
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons butter, chilled
3/4 cup buttermilk
1 1/2 pounds boneless, skinless chicken breasts, cubed
4 cups water, plus more as needed
6 tablespoons margarine or butter, melted
3 stalks celery, chopped
3 carrots, peeled and chopped
1/2 onion, chopped
1/2 green pepper, chopped
1 teaspoon poultry seasoning
1/2 teaspoon black pepper
1 cup all-purpose flour
4 cups water
4 chicken bouillon cubes
1 cup milk
1 (10.5-ounce) can condensed cream of mushroom soup
4 ounces frozen peas

Steps:

  • Preheat the oven 450 degrees F.
  • Add the dry ingredients to a large bowl and stir to combine. Cut the cold butter into chunks and cut it into the flour until the dough resembles coarse crumbs. Pour in the buttermilk and mix until combined.
  • Turn the dough onto a floured board and gently roll it out until it's about 1/2-inch thick. Using a round cutter, cut the dough into 12 biscuits and arrange them on a cookie sheet. Bake until the biscuits are golden brown, about 10 to 12 minutes.
  • Chicken:
  • In a medium-sized pot, add the chicken pieces and enough water to cover. Boil over high heat until the chicken is cooked through, then remove them from the water to a plate.
  • In a large pot, over medium heat, add the melted margarine or butter along with the celery, carrots, onions, green peppers, poultry seasoning, and black pepper. Saute until the vegetables become soft. Add the flour and stir continuously to prepare a roux.
  • To a large saucepan, add the 4 cups water and the bouillon cubes. Bring to a boil over medium heat. Once the mixture comes to a boil, turn off the heat. Add the vegetable mixture and stir to combine. In another saucepan over low heat, add the milk and condensed cream of mushroom soup and simmer until heated through. Add the milk mixture, the frozen peas and the chicken to the vegetable mixture and simmer for about 5 minutes.
  • Arrange the biscuits on serving plates, then spoon the chicken mixture over the biscuits and serve.

BUTTERMILK CHICKEN (SLOW COOKER OR INSTANT POT}



Buttermilk Chicken (Slow Cooker or Instant Pot} image

Provided by Jennifer Draper

Number Of Ingredients 8

3-4 bone-in, skin-on chicken thighs
3-4 bone-in, skin-on chicken drumsticks
1 cup buttermilk
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
fresh herbs (I used 2 sprigs each rosemary, thyme, sage)

Steps:

  • Add chicken to large freezer bag
  • Whisk together buttermilk, onion powder, garlic powder, salt and pepper and pour over chicken
  • Add herbs and seal bag
  • Marinate at least 2 hours but preferably overnight
  • Add contents of bag to slow cooker (or Instant Pot)
  • Cover and cook on high in slow cooker for 3-4 hours or low for 6-8 (or set pressure cooker to manual for 15 minute and do a natural pressure release)
  • Optional: Line a baking sheet with foil and place chicken on baking sheet under broiler for 3-4 minute or until skin is browned and crispy
  • Serve garnished with additional fresh herbs or as desired

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

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

7UP® BUTTERMILK BISCUITS



7Up® Buttermilk Biscuits image

Incredibly simple yet outrageously tasty; sour cream makes them super moist and tender. Reminiscent of the original Kentucky Fried Chicken® biscuits, but much better! Great with all kinds of meals but they make an especially fantastic biscuits and gravy breakfast (or lunch or dinner).

Provided by Christine Weber

Categories     Bread     Quick Bread Recipes     Biscuits

Time 30m

Yield 15

Number Of Ingredients 5

¼ cup butter, melted
5 cups all-purpose buttermilk baking mix
1 cup lemon-lime soda (such as 7Up®)
1 cup sour cream
¼ cup butter, softened

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Spread melted butter all over a 9x13-inch baking dish.
  • Stir baking mix, lemon-lime soda, sour cream, and softened butter together in a bowl until dough is well-mixed; knead with your hands, adding more baking mix as necessary, until dough is smooth but still sticky.
  • Roll dough into 15 equal-size balls and place dough balls in prepared baking dish, turning to coat each completely in melted butter.
  • Bake in the preheated oven until biscuits are golden brown, 15 to 20 minutes. Let rest for 5 minutes before serving.

Nutrition Facts : Calories 222.1 calories, Carbohydrate 21 g, Cholesterol 23 mg, Fat 13.6 g, Protein 3.4 g, SaturatedFat 7.3 g, Sodium 380.8 mg, Sugar 1.5 g

SLOW COOKER CHICKEN & BISCUITS



Slow Cooker Chicken & Biscuits image

Make and share this Slow Cooker Chicken & Biscuits recipe from Food.com.

Provided by looneytunesfan

Categories     Chicken Breast

Time 6h10m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups diced cooked chicken
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (10 3/4 ounce) can condensed cream of chicken soup
2 (10 3/4 ounce) soup cans water
2 teaspoons chicken bouillon granules
1/2 teaspoon fresh ground black pepper
1 (7 1/2 ounce) can refrigerated buttermilk 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.

Nutrition Facts : Calories 421.9, Fat 20.9, SaturatedFat 5.4, Cholesterol 58.7, Sodium 1820.2, Carbohydrate 34.2, Fiber 0.9, Sugar 6, Protein 24

SLOW-COOKER CHICKEN & BISCUITS



Slow-Cooker Chicken & Biscuits image

Make and share this Slow-Cooker Chicken & Biscuits recipe from Food.com.

Provided by ashley.martin100208

Categories     Chicken

Time 8h5m

Yield 8 quarts, 15 serving(s)

Number Of Ingredients 17

6 tablespoons butter
1 cup yellow onion, chopped
1 cup carrot, sliced
1 cup green beans
4 garlic cloves, minced
3 tablespoons all-purpose flour
1 (12 ounce) can evaporated milk
32 ounces chicken stock
8 ounces cream cheese
4 chicken breasts
1 teaspoon dried thyme
8 tablespoons cream cheese
2 teaspoons black pepper
salt
3 cups biscuit mix
1 teaspoon salt
1 cup milk

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.

Nutrition Facts : Calories 375.1, Fat 23.1, SaturatedFat 11, Cholesterol 73.3, Sodium 678, Carbohydrate 26.2, Fiber 1.3, Sugar 5.8, Protein 15.7

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