Slow Cooker Chicken & Biscuit Casserole

Description

Slow 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 Chicken

2 pounds boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried parsley

For the Creamy Sauce

2 cans (10.5 oz each) cream of chicken soup
1 cup chicken broth
1 cup heavy cream
4 ounces cream cheese, softened
2 cloves garlic, minced
1 tablespoon butter
½ teaspoon poultry seasoning

For the Biscuit Topping

1 can refrigerated buttermilk biscuits (8 biscuits)
2 tablespoons melted butter
½ teaspoon garlic powder
1 tablespoon chopped fresh parsley

Instructions

Place 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 & Notes

Rotisserie 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&A

Can 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 & Nutrition

Servings: 6

Approximate Nutrition Per Serving:

Calories: 510
Protein: 34g
Carbohydrates: 28g
Fat: 30g
Saturated Fat: 14g
Cholesterol: 145mg
Sodium: 980mg
Fiber: 1g
Sugar: 4g