Crock Pot Chicken

Introduction

This Crock Pot Chicken recipe is an easy, comforting meal perfect for busy days. Tender chicken simmers in a creamy sauce with mixed vegetables, finished with warm buttermilk biscuits for a satisfying dinner.

Ingredients

• 2 lbs boneless skinless chicken breasts or thighs
• 1 (10.5 oz) can cream of chicken soup
• 1 (10.5 oz) can cream of celery soup
• 2 cups frozen mixed vegetables
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1 can refrigerated buttermilk biscuits
• Optional: shredded cheddar, fresh thyme or rosemary

Instructions

1. Step 1: Place the chicken in the bottom of the Crock Pot.
2. Step 2: Sprinkle garlic powder, onion powder, and black pepper evenly over the chicken.
3. Step 3: Add the cream of chicken soup, cream of celery soup, and frozen mixed vegetables. Stir gently to combine.
4. Step 4: Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours.
5. Step 5: Near the end of the cooking time, bake the biscuits according to the package directions.
6. Step 6: Shred the chicken directly in the Crock Pot and stir everything together until well mixed.
7. Step 7: Serve the chicken mixture in bowls topped with a warm biscuit, either whole or split open.

Tips & Variations

• Add shredded cheddar cheese when mixing the shredded chicken for a creamy, cheesy twist.
• Fresh thyme or rosemary can be added for extra flavor.
• Use chicken thighs for more tender, juicy results.

Storage

Store the chicken stew and biscuits separately to prevent sogginess. Keep leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat the stew gently on the stove or microwave, adding a splash of broth if it seems too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, but adjust the cooking time since fresh vegetables may cook faster. You can add more delicate veggies later in the cooking process to avoid overcooking.

Can I use other types of biscuits?

Absolutely. Refrigerated biscuits are convenient, but you can substitute with homemade biscuits, cornbread, or even dinner rolls to suit your preference.

Crock Pot Chicken

Print Recipe

★★★★★

4.6 from 54 reviews

A cozy and comforting Crock Pot chicken stew featuring tender chicken breasts or thighs simmered with cream of chicken and celery soups, mixed vegetables, and seasoned with garlic and onion powder. Served with warm buttermilk biscuits, this slow-cooker recipe is perfect for an easy family meal with minimal effort.

• Author: Nethan
• Prep Time: 10 minutes
• Cook Time: 6 to 8 hours on LOW or 4 to 6 hours on HIGH
• Total Time: 6 hours 10 minutes to 8 hours 10 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Stew Ingredients

• 2 lbs boneless skinless chicken breasts or thighs
• 1 (10.5 oz) can cream of chicken soup
• 1 (10.5 oz) can cream of celery soup
• 2 cups frozen mixed vegetables
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper

Biscuits

• 1 can refrigerated buttermilk biscuits

Optional Add-ins

• Shredded cheddar cheese
• Fresh thyme or rosemary

Instructions

1. Prepare the crock pot: Place the boneless skinless chicken breasts or thighs into the bottom of the Crock Pot in an even layer.
2. Season the chicken: Sprinkle the garlic powder, onion powder, and black pepper evenly over the chicken to infuse the flavors.
3. Add soups and vegetables: Pour the cream of chicken soup and cream of celery soup over the chicken. Then add the frozen mixed vegetables on top. Stir gently to combine and distribute ingredients without disturbing the chicken too much.
4. Cook the mixture: Cover the Crock Pot with its lid and cook on LOW for 6–8 hours or on HIGH for 4–6 hours until the chicken is cooked through and tender.
5. Bake the biscuits: Near the end of the cooking time, bake the refrigerated buttermilk biscuits according to the package directions in the oven to achieve a warm, flaky accompaniment.
6. Shred the chicken: Once cooked, shred the chicken directly in the pot using two forks, mixing everything well to combine the shredded chicken with the soups and vegetables.
7. Serve: Scoop the chicken stew into bowls and serve with a warm biscuit on top or split open on the side. Add optional shredded cheddar cheese and fresh herbs if desired for extra flavor.

Notes

• Store the stew and biscuits separately to prevent sogginess.
• Refrigerate the stew for up to 5 days or freeze for up to 3 months.
• Reheat with a splash of broth or water if the stew becomes too thick.
• Add shredded cheddar cheese for a creamy twist.
• Fresh thyme or rosemary can be added for enhanced aroma and flavor.

Keywords: Crock Pot chicken, slow cooker chicken stew, easy chicken dinner, comfort food, chicken and biscuits, creamy chicken stew