Wednesday, June 27, 2012

slow cooker chicken and biscuits is probably my favorite online site to get recipes. I found this recipe on the website and made couple of times already. It's very simple to make - just takes 10 minutes to prep and let your slow cooker do the rest! I used to make my own dumplings, but store-bought ones are much easier & quicker (plus, I get more time for myself!) :)


Chicken breast - 4
Butter - 2 TBS
Condensed Cream of Chicken soup - 2 (10.75 ounce)*
Onion - 1 (diced)
Mushroom - 1 cup (diced)
Carrots - 1 cup (diced)
Water -1 cup 

Refrigerated biscuit dough - 1 (8 pieces)
Frozen peas - 1/4 cup


  1. Cut butter in 1/2 inch cubes. 
  2. Cut all vegetables in cubes. 
  3. Combine cream of chicken soup with water until well blended.


  1. In a slow cooker, line with diced vegetables. Place chicken breasts on top.
  2. Pour the soup mixture on top of chicken.  Place butter cubes on top.
  3. Cook on HIGH for 5 hours. 
  4. 60 minutes before completion, open the lid, shred the chicken (in the slow cooker) and place 8 pieces of refrigerated biscuits. Make sure the biscuits are immersed completely in the soup. Pour the frozen peas on top. Cover and cook for another hour. 

After adding the biscuits on top, use ladle to scoop soup over the dough.
I used jumbo biscuit so it became really big. :)


  1. The whole meal is in this one dish! Enjoy while it's hot. 


  • Cream of Chicken soup - use less sodium type if you don't want it to be too salty. Just add 2/3 cup water instead of 1 cup since it's less thick. 
  • You can also try other cream soup (such as cream of mushroom, cream of tomatoes) for variations. 

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