Food Recipes Slow-Cooker Creamy Chicken With Biscuits 3.5 (1,024) 50 Reviews Transform your family's comeback from "Chicken, again?" to "Chicken again!" By Abigail Chipley Abigail Chipley Abigail is a freelance writer, editor, and recipe developer with nearly 25 years of experience in the food industry. She has written for Food Network, Everyday with Rachael Ray, Real Simple, and other national publications. Abigail is also a food stylist and cooking teacher who helped launch Martha Stewart Living's Everyday Food Magazine. Highlights: * Nearly 25 years of experience in the food industry * Helped launch Martha Stewart Living's Everyday Food Magazine * Board Certified in Holistic Nutrition® (candidate) * Completed Functional Nutrition program * Former television food stylist * Former senior food editor at Martha Stewart Living Real Simple's Editorial Guidelines Updated on August 18, 2022 Print Share Share Tweet Pin Email Hands On Time: 15 mins Slow Cook Time: 5 hrs Bake Time: 20 mins Total Time: 5 hrs 35 mins Yield: 6 serves Jump to Nutrition Facts Jump to recipe Pull our your slow-cooker and let it do the heavy lifting to make this comfort-food classic. Skinless boneless thighs make the chicken in this dish extra moist. When the chicken is almost ready, make some Easy drop biscuits (or buy canned biscuit dough, but our recipe is really easy), and then serve in a bowl. It tastes amazing on night one and every night after, if you're meal-prepping. Helpful Tips for Every Slow-Cooker Dilemma Ingredients ¾ pound carrots (about 4), cut into 1-inch lengths 2 stalks celery, thinly sliced 1 small onion, chopped ¼ cup all-purpose flour 1 ½ pounds boneless, skinless chicken thighs (about 8) ½ teaspoon poultry seasoning Kosher salt and black pepper ½ cup dry white wine ½ cup low-sodium chicken broth 6 store-bought or Easy drop biscuits (see recipe), split 1 cup frozen peas ½ cup heavy cream Directions In a 4- to 6-quart slow cooker, toss carrots, celery, onion, and flour. Place chicken on top and season with poultry seasoning, 1 teaspoon salt, and ¼ teaspoon pepper, and then add 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 shortens the posted total cooking time). At 30 minutes before serving, prepare the Easy drop biscuits (or store-bought biscuit dough). At 10 minutes before serving, add peas, cream, and ½ teaspoon salt to the chicken mixture and stir. Cover and cook until heated through, 5 to 10 minutes more. To serve, place the bottom half of each biscuit in a shallow bowl, and then top with chicken mixture and the remaining biscuit half. Poultry seasoning—a mix of dried thyme, sage, marjoram, and rosemary—gives an instant boost to this old-fashioned meal. Get the recipe. José Picayo Print Nutrition Facts (per serving) 616 Calories 33g Fat 49g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 616 % Daily Value * Total Fat 33g 42% Saturated Fat 18g 90% Cholesterol 146mg 49% Sodium 1255mg 55% Total Carbohydrate 49g 18% Total Sugars 7g Protein 29g Calcium 161mg 12% Iron 4mg 22% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.