This slow cooker 5-ingredient chicken and biscuits is one of those cozy, no-fuss suppers that I lean on during busy weeks. You literally pour chicken broth over raw chicken thighs, add just three more pantry-friendly ingredients, and let the slow cooker do the work. By dinnertime, you’ve got tender, flavorful chicken with soft, comforting biscuits on top that my family never says no to. It feels like a Sunday dinner, but with the effort of a weeknight toss-it-in-and-go meal.
Serve this chicken and biscuits right in a shallow bowl so you can scoop up plenty of broth and veggies along with the tender chicken and biscuit pieces. A simple green salad or steamed green beans on the side adds a fresh crunch to balance the creaminess. If your crew is extra hungry, you can offer a side of sliced fruit or a small bowl of applesauce for the kids. A sprinkle of black pepper or a little hot sauce at the table lets everyone adjust the flavor to their own liking.
Slow Cooker 5-Ingredient Chicken and BiscuitsServings: 6
Ingredients
2 pounds bone-in, skinless chicken thighs (about 4–6 thighs)
2 cups low-sodium chicken broth
1 can (10.5 ounces) condensed cream of chicken soup
2 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
1 can (16.3 ounces) refrigerated biscuit dough (8 regular-size biscuits)
Directions
Place the raw chicken thighs in an even layer in the bottom of a 5- to 6-quart slow cooker.
In a small bowl or measuring cup, whisk together the chicken broth and condensed cream of chicken soup until mostly smooth. It doesn’t have to be perfect, just well combined.
Pour the broth and soup mixture evenly over the raw chicken thighs in the slow cooker, making sure the chicken is mostly covered. This is the cozy base that keeps everything tender.
Sprinkle the frozen mixed vegetables over the top of the chicken and broth mixture, spreading them into an even layer.
Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 3 to 4 hours, until the chicken is very tender and easily pulls apart with a fork.
About 1 hour before you plan to eat, carefully remove the lid and use two forks to gently shred or break up the chicken into large chunks right in the slow cooker, stirring it together with the broth, soup, and vegetables.
Open the can of refrigerated biscuit dough and cut each biscuit into 4 small pieces. Gently stir half of the biscuit pieces into the hot chicken mixture, then lay the remaining pieces in a single layer on top so they can steam and puff up.
Replace the lid and cook on HIGH for 45 to 60 minutes, or until the biscuit pieces are cooked through. The ones on top will be fluffy and soft, and the ones stirred in will be more dumpling-like.
Once the biscuits are done, give the mixture a gentle stir to coat everything in the savory broth. Taste and add a pinch of salt and pepper if needed before serving warm.
Variations & Tips
For picky eaters, you can swap the mixed vegetables for just corn, peas, or carrots—whatever your family likes best. If you prefer boneless, skinless chicken thighs, they’ll work just as well; just check for doneness a little earlier, as they may cook faster. To make it creamier, stir in 1/4 to 1/2 cup of sour cream or plain Greek yogurt right before adding the biscuit pieces. For extra flavor, sprinkle in 1 teaspoon of dried thyme or Italian seasoning with the broth and soup mixture. If you’d rather skip canned soup, you can use 1 1/2 cups of broth and 1/2 cup of heavy cream plus 2 tablespoons of flour whisked together as a quick substitute. To lighten things up, use reduced-fat cream of chicken soup and a smaller can of biscuits, and add an extra 1/2 cup of vegetables. Leftovers reheat well in the microwave with a splash of broth or milk to loosen the sauce, making this a great make-ahead lunch for the next day.
