Slow Cooker Chicken & Biscuit CasseroleDescriptionSlow Cooker Chicken & Biscuit Casserole is the ultimate comfort food that’s creamy, hearty, and incredibly easy to make. Tender shredded chicken is slow-cooked in a rich, savory cream sauce with herbs and seasonings, then topped with fluffy golden biscuits that bake to perfection. Every bite delivers juicy chicken, creamy gravy, and buttery biscuits, making it the perfect family dinner for chilly evenings or busy weeknights. This crockpot favorite requires minimal prep and uses simple pantry ingredients while delivering homemade flavor everyone will love. Serve it with a fresh green salad or steamed vegetables for a complete meal. Whether you’re cooking for your family or meal prepping for the week, this creamy chicken casserole is guaranteed to become one of your favorite slow cooker recipes. Ingredients For the Chicken2 pounds boneless, skinless chicken breasts1 teaspoon salt½ teaspoon black pepper1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon dried thyme1 teaspoon dried parsleyFor the Creamy Sauce2 cans (10.5 oz each) cream of chicken soup1 cup chicken broth1 cup heavy cream4 ounces cream cheese, softened2 cloves garlic, minced1 tablespoon butter½ teaspoon poultry seasoningFor the Biscuit Topping1 can refrigerated buttermilk biscuits (8 biscuits)2 tablespoons melted butter½ teaspoon garlic powder1 tablespoon chopped fresh parsleyInstructionsPlace the chicken breasts into the slow cooker and season them evenly with salt, black pepper, garlic powder, onion powder, dried thyme, and parsley. In a medium bowl, whisk together the cream of chicken soup, chicken broth, heavy cream, softened cream cheese, minced garlic, butter, and poultry seasoning until smooth. Pour the creamy mixture over the chicken, making sure the chicken is mostly covered. Cover the slow cooker with the lid and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is fully cooked and tender. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the creamy sauce and stir until well combined. Preheat your oven to 375°F (190°C) if using an oven-safe slow cooker insert. Arrange the refrigerated biscuits evenly over the chicken mixture. Brush the tops of the biscuits with melted butter mixed with garlic powder. Bake for 18–22 minutes, or until the biscuits are golden brown and fully cooked. If your slow cooker insert is not oven-safe, transfer the chicken mixture to a baking dish before adding the biscuits. Remove from the oven and let the casserole rest for about 5 minutes. Sprinkle with fresh parsley and serve warm. Tips & NotesRotisserie chicken can be used to reduce cooking time.Add frozen peas, carrots, or corn for extra vegetables.Cheddar cheese can be stirred into the filling for a cheesier casserole.Refrigerated flaky biscuits create a light and buttery topping.If the sauce becomes too thick, stir in a little extra chicken broth before serving.Store leftovers in an airtight container in the refrigerator for up to 4 days.Freeze the chicken filling (without biscuits) for up to 2 months and bake with fresh biscuits when ready to serve.Q&ACan I use chicken thighs instead of chicken breasts?Yes. Boneless, skinless chicken thighs stay extra juicy and work perfectly in this recipe. Can I prepare this ahead of time?Absolutely. Prepare the chicken filling a day in advance and refrigerate it. Add fresh biscuits just before baking. Can I add vegetables?Yes. Frozen mixed vegetables, peas, carrots, mushrooms, or green beans all make excellent additions. What can I serve with this casserole?A crisp green salad, roasted broccoli, steamed green beans, or glazed carrots pair wonderfully with this comforting meal. Servings & NutritionServings: 6 Approximate Nutrition Per Serving: Calories: 510Protein: 34gCarbohydrates: 28gFat: 30gSaturated Fat: 14gCholesterol: 145mgSodium: 980mgFiber: 1gSugar: 4g
Slow Cooker Chicken & Biscuit Casserole
