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Crockpot Chicken and Biscuits | Meals and Munch

Crockpot Chicken and Biscuits

Crockpot Chicken and Biscuits

10 mins prepServes 6

Hi, I’m Brooke! You have probably seen me on Social Media as Meals and Munchies. I’m a busy stay at home mom who loves sharing easy, family-friendly meals that come together fast—because let’s be honest, we don’t always have time for complicated. Whether you’re chasing toddlers, working from home, or just trying to get dinner on the table after work without a fuss, you’re in the right place. Meals and Munchies is where I share real-life recipes that are quick, comforting, and made with ingredients you probably already have in your kitchen. Easy recipes for every day life- let’s get cooking!Slow cooker meals are my secret weapon for stress-free days. These set-it-and-forget-it recipes are perfect for busy every day life. Simply toss in the ingredients into your slow cooker, and dinner’s done by the time the day winds down. They’re comforting, flavorful, and made to fit real-life schedules.This Crockpot Chicken & Biscuit Pot Pie Casserole is an easy slow cooker comfort food recipe made with tender shredded chicken, cream of chicken soup, carrots, celery, onions, and fluffy Cheddar Bay biscuits. With just a few minutes of prep, the slow cooker does all the work, creating a rich and creamy chicken pot pie-inspired dinner that's perfect for busy weeknights, meal prep, or feeding a hungry family. Packed with protein and topped with buttery garlic biscuits, this cozy crockpot meal is guaranteed to become a family favorite.

6 servings

What you need

salt

1 tsp salt

garlic powder

1 tsp garlic powder

onion powder

1 tbsp onion powder

black pepper

1 tsp black pepper

condensed cream of chicken soup

2 can condensed cream of chicken soup

skinless boneless chicken breast

3 skinless boneless chicken breast

chicken broth

1 can chicken broth

celery

½ cup celery

sour cream

8 oz sour cream

biscuit mix

onion

½ onion

seasoning packet

1 seasoning packet

juice boxes

1 box juice boxes

carrot

½ cup carrot

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Instructions


0 Cut up the chicken into cubes and place in the bottom of the cooker.
1 Season the chicken with salt, pepper, garlic powder, and onion powder.
2 Add the carrots, celery, and onion around and over the chicken.
3 Pour in the cream of chicken soup and the can of water or chicken broth.
4 Add the sour cream (or Greek yogurt) and stir gently to combine the sauce ingredients.
5 Cover and cook on: Low for 5–6 hours, or High for 3–4 hours.
6 Once the chicken is fully cooked and tender, if you didn&#39;t cube the chicken earlier, shred it directly in the slow cooker using two forks and stir everything together until creamy and well combined.
7 Prepare the Cheddar Bay Biscuit Mix according to the package directions.
8 Scoop or roll the biscuit dough into golf ball-sized portions and place them evenly over the chicken mixture.
9 Lay a clean paper towel across the top of the slow cooker and place the lid over it. The paper towel helps absorb excess condensation, so the biscuits cook properly instead of becoming soggy.
10 Cook on High for an additional 1 hour, or until the biscuits are cooked through.
11 Mix the butter seasoning packet according to the package directions.
12 Brush or drizzle the seasoned butter evenly over the biscuits.
13 Let rest for 5 minutes before serving.

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