Slow Cooker Chicken and Biscuits

Recipe by: Regina Zona

“Super easy and absolutely delicious.”


  • 3/4  pound  carrots (about 4), cut into 1-inch lengths
  • 2  stalks  celery, thinly sliced
  • 1  small onion, chopped
  • 1/4  cup  all-purpose flour
  • 1 1/2  pounds  boneless, skinless chicken thighs (about 8)
  • 1/2  teaspoon  poultry seasoning
  • kosher salt and black pepper
  • 1/2  cup  dry white wine
  • 1/2  cup  low-sodium chicken broth
  • 6  (store-bought or Easy Drop Biscuits), split
  • 1  cup  frozen peas
  • 1/2  cup  heavy cream


  • In a 4- to 6-quart slow cooker, toss together the carrots, celery, onion, and flour. Place the chicken on top and season with the poultry seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Add the wine and broth.
  • Cover and cook until the chicken and vegetables are tender, on low for 5 to 6 hours or on high for 2 1⁄2 to 3 hours (this will shorten total cooking time).
  • Thirty minutes before serving, prepare the Easy Drop Biscuits (if using).
  • Ten minutes before serving, add the peas, cream, and ½ teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more.
  • To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.