Creamy Chicken with Biscuits in a Slow Cooker only takes 15 minutes to prepare and it's ready for the slow cooker. It's so simple and yet so satisfying, the ultimate comfort food.
Prep: 15 mins
Cook: 6 hrs 5 mins
Yields: 6 Servings
Ingredients
¾ pound carrots, cut into 1-inch lengths
2 stalks celery, thinly sliced
1 small onion, chopped
¼ cup all-purpose flour
1½ pounds boneless, skinless chicken thighs
½ teaspoon poultry seasoning
kosher salt and black pepper
½ cup dry white wine
½ cup low-sodium chicken broth
6 store-bought biscuits
1 cup frozen peas
½ cup heavy cream
Directions
1In a 4 to 6-quart slow cooker, toss together the carrots, celery, onion, and flour. Place the chicken on top and season with the poultry seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Add the wine and broth.
2Cover and cook until the chicken and vegetables are tender, on low for 5 to 6 hours or on high for 2½ to 3 hours.
3Thirty minutes before serving, bake the biscuits.
4Ten minutes before serving, add the peas, cream, and ½ teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more.
5To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.