Slow Cooker Chicken Biscuits Recipes

Steps:

• Place the chicken in a 7-quart (6 ½ liters) slow cooker. Sprinkle on salt & pepper.
• Add the veggies and condensed soup, and mix thoroughly.
• Cook on high for 3 hours.
• Rip biscuit dough into small pieces, and drop evenly over chicken. Cook an additional hour.
• Enjoy!

Steps:

• Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
• Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Steps:

• In small bowl, mix together sage, thyme, nutmeg and black pepper. In slow cooker, mix together carrots, celery, onion and flour. Place the chicken on top and sprinkle with seasoning mix and salt. Pour broth over it all. Cover and cook on low 5-6 hours or on high 2 1/2 to 3 hours. About thirty minutes before serving, get your biscuits ready. Ten minutes before serving, add the peas, cream and another 1/2 teaspoon salt to the chicken. Stir to combine, then cover and cook until heated through. Pour chicken mixture over split, warm biscuits.

Steps:

• 1. In a Crockpot add butter, onion, carrots, green beans, garlic, flour, evaporated milk, stock, chicken, thyme, salt and pepper. Cook on low for 4-6 hours.
• 2. Shred chicken, add cream cheese. Add cornstarch to thicken if not to your preferred consistency. Cook for another 1-2 hours.
• 3. In a large bowl, mix biscuit mix and milk. Mixture should be slightly runny.
• 4. Pour dough over top of soup, top with additional butter. Place the lid on your crockpot and allow to cook for another 1-2 hours.