This slow cooker Amish chicken and biscuits is the kind of cozy, no-fuss supper that’s fed farm families for generations. It starts just the way the headline promises: raw chicken breasts laid in the slow cooker and a can of cream of celery soup poured right over the top, with only three more simple ingredients to round it out. By the time evening rolls around, the chicken is fall-apart tender and the biscuits are fluffy and full of that old-fashioned, creamy gravy flavor. It’s the sort of dish that disappears faster than anything else on the table, especially on cold Midwestern nights when you want something hearty that practically cooks itself while you go about your day.
Serve this Amish chicken and biscuits straight from the slow cooker, ladling a generous scoop of chicken and gravy into shallow bowls and topping each serving with a warm biscuit. A simple side of buttered peas or green beans fits right in with the farmhouse style of the meal, and a crisp lettuce salad with a tangy dressing helps cut through the richness. If you’d like to stretch it for a bigger crowd, spoon the chicken and gravy over a bed of mashed potatoes or steamed rice, then crown it with half a biscuit. A jar of dill pickles or pickled beets on the table adds that old-time, tangy contrast my mother always insisted on.
Slow Cooker Amish Chicken and BiscuitsServings: 6
Ingredients
2 pounds boneless, skinless chicken breasts
1 (10.5-ounce) can condensed cream of celery soup
1 cup low-sodium chicken broth
1 (1-ounce) packet dry ranch seasoning mix
1 (16-ounce) can refrigerated homestyle biscuits
Directions
Place the raw chicken breasts in an even layer on the bottom of a 5- to 6-quart slow cooker.
In a medium bowl, whisk together the condensed cream of celery soup, chicken broth, and dry ranch seasoning mix until fairly smooth. It doesn’t have to be perfect; just make sure the seasoning is mostly dissolved.
Pour the soup mixture evenly over the raw chicken breasts in the slow cooker, making sure all the chicken is coated. This should look just like that close-up kitchen shot: hands tipping the bowl and that pale greenish soup blanketing the chicken.
Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is very tender and easily shreds with a fork.
About 30 minutes before you plan to eat, preheat your oven according to the directions on the biscuit can (usually 350°F to 375°F). Bake the biscuits on a baking sheet as directed on the package until golden brown and cooked through. Set aside and keep warm.
While the biscuits bake, use two forks to shred the cooked chicken directly in the slow cooker, stirring it into the creamy gravy so everything is well combined. Taste and adjust with a pinch of salt and pepper if desired, keeping in mind the ranch mix already adds seasoning.
Turn the slow cooker to WARM. To serve, split a warm biscuit on each plate or in a shallow bowl, then spoon a generous amount of the creamy shredded chicken and gravy over the top. Serve immediately, letting everyone come back for seconds from the slow cooker.
Variations & Tips
For a more traditional Amish-style feel, you can swap the canned biscuits for homemade drop biscuits or simple dumplings: mix a basic biscuit dough, drop spoonfuls right on top of the hot chicken and gravy in the slow cooker during the last hour of cooking, cover, and let them steam until fluffy. If you prefer a thicker, stick-to-your-ribs gravy, stir in 1 to 2 tablespoons of instant mashed potato flakes or a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water during the final 20 to 30 minutes on HIGH. To sneak in a few vegetables the way many farm cooks do, scatter 1 to 2 cups of frozen peas and carrots or mixed vegetables over the chicken before you pour on the soup mixture; they’ll cook right along with everything else. For a different flavor profile, you can replace the ranch packet with a dry onion soup mix or an Italian dressing mix, though the ranch keeps that creamy, cozy Midwestern taste. If you only have cream of chicken or cream of mushroom soup, either one can stand in for the cream of celery, but that celery base brings a gentle, old-fashioned flavor that reminds me of the church suppers of my childhood.
