Chicken and Cheddar Biscuits

Chicken and Cheddar Biscuits
  • PREP TIME
    30 mins
  • COOK TIME
    6 hrs
  • TOTAL TIME
    6 hrs 30 mins
  • SERVING
    6 People
  • VIEWS
    24

A comforting and hearty one-pot meal featuring tender chicken and vegetables simmered in a creamy sauce, topped with golden, cheesy Cheddar biscuits. Perfect for a cozy night in!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    41 g
  • Cholesterol
    73 mg
  • Fiber
    4 g
  • Protein
    22 g
  • Saturated Fat
    8 g
  • Sodium
    799 mg
  • Sugar
    6 g
  • Fat
    19 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View In a 4-quart slow cooker, combine the potatoes, carrots, onion, celery, mushrooms, garlic, thyme, sage, salt, and pepper. (Prep time: 15 minutes)

Image Step 02
02 Step

Recipe View Sprinkle the crushed tapioca over the vegetable mixture, then nestle the chicken thighs into the cooker. Pour the chicken broth over the chicken and vegetables. (Prep time: 5 minutes)

Image Step 03
03 Step

Recipe View Cover and cook on Low for 6 to 7 hours, or on High for 3 to 3 1/2 hours, until the vegetables and chicken are tender and the sauce has thickened. (Cook time: 3-7 hours)

Image Step 04
04 Step

Recipe View About 30 minutes before serving, preheat oven to 450 degrees F (230 degrees C). (Prep time: 5 minutes)

Image Step 05
05 Step

Recipe View In a bowl, stir together the baking mix and Cheddar cheese until well combined. Mix in the milk until just combined. (Prep time: 5 minutes)

Image Step 06
06 Step

Recipe View Turn the dough out onto a lightly floured surface and knead gently 10 times. Roll the dough out to 1/2-inch thickness and cut out biscuits using a floured 3-inch biscuit cutter. Reroll scraps as needed. Place biscuits onto an ungreased baking sheet. (Prep time: 10 minutes)

Image Step 07
07 Step

Recipe View Bake the biscuits in the preheated oven for 10 to 12 minutes, or until golden brown. (Bake time: 10-12 minutes)

Image Step 08
08 Step

Recipe View While the biscuits are baking, remove the chicken thighs from the slow cooker and let them cool slightly. Strip the meat from the bones and coarsely chop, discarding the bones. (Prep time: 10 minutes)

Image Step 09
09 Step

Recipe View Return the chopped chicken to the slow cooker. Stir in the frozen peas and cubed cream cheese until the cream cheese has melted and the sauce is creamy. Cook for an additional 10 minutes. (Cook time: 10 minutes)

Image Step 10
10 Step

Recipe View Serve the creamy chicken and vegetables with the warm Cheddar biscuits. Enjoy!

For a richer flavor, brown the chicken thighs in a skillet before adding them to the slow cooker.
Feel free to substitute other vegetables, such as green beans, corn, or zucchini, depending on your preference.
If you don't have quick-cooking tapioca, you can use cornstarch as a substitute. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, and add it to the slow cooker during the last hour of cooking.
Add a pinch of red pepper flakes for a touch of heat.

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Ellie Cremin

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.3/ 5 ( 8 Ratings)
Total Reviews: (4)
  • Dagmar Lind

    This recipe is a lifesaver on busy weeknights! The biscuits are so easy to make and the whole family loves it.

  • Freddy Kovacek

    The biscuits were a little dry, so next time I'll add a little more milk to the dough.

  • Jamal Fritsch

    This is now a regular in our dinner rotation. So comforting and flavorful!

  • Abigayle Crooks

    I added some extra vegetables and it turned out great! The cream cheese makes the sauce so creamy and delicious.

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