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Slow Cooker Chicken Gravy and Biscuits

white slow cooker filled with Chicken Gravy and Biscuits with wooden spoonLooking for some good comfort food to keep you going? This one will cover you for brunch or for dinner!! Lots of tender chicken and meaty mushrooms in a delicious creamy homemade gravy/sauce! To top it all off let’s keep it easy with a can of biscuits! A quick homemade meal for a family dinner or company for brunch.

green bowl filled with Chicken Gravy and Biscuits with fork and spoon on side

You could easily use your own homemade biscuit recipe or even a quick and simple drop biscuit recipe to keep this totally from scratch.

white slow cooker filled with Chicken Gravy and Biscuits I cooked this up in my Crock-Pot Casserole Crock (note <–affiliate link–>) which was perfect but you could also easily make it in another slow cooker.

green bowl filled with Chicken Gravy and Biscuits with fork and spoon on side Love it when my favorite creamy flavors come together for the perfect home-cooked meal!

white slow cooker filled with Chicken Gravy and Biscuits

Slow Cooker Chicken Gravy and Biscuits

Slow Cooker Chicken Gravy and Biscuits

Jennifer Draper
Looking for some good comfort food to keep you going? This Slow Cooker Chicken Gravy & Biscuits will cover you for brunch or for dinner!!
3.75 from 16 votes
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 246 kcal

Ingredients
  

  • 1 pound boneless skinless chicken thighs or breasts
  • 8 oz frozen or fresh sliced portobello mushrooms
  • 1/4 cup flour
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 1/2 cups chicken broth
  • 1/4 cup heavy cream for later
  • 1 can can 8-10 refrigerated biscuits, for later

Instructions
 

  • Cut chicken into bite sized chunks
  • Spray slow cooker with nonstick spray
  • Add chicken and mushrooms to slow cooker and toss with flour and seasonings to coat
  • Slowly stir in broth
  • Cover and cook on low for 6-8 hours or high for 3-4
  • Stir in heavy cream
  • Remove biscuits from can and place on top of chicken mixture (you can stretch them out a little if necessary to cover top completely)
  • Cover and continue cooking on high until biscuits are done, about another hour

Notes

I cooked this on high in my casserole crock for 3 1/2 hours plus another hour with the biscuit topping

Nutrition

Calories: 246kcalCarbohydrates: 21gProtein: 16gFat: 10gSaturated Fat: 3gCholesterol: 46mgSodium: 556mgPotassium: 457mgSugar: 2gVitamin A: 125IUVitamin C: 0.7mgCalcium: 30mgIron: 1.9mg
Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
Important nutritional disclaimer

 

green bowl filled with Chicken Gravy and Biscuits with fork and spoon on side

18 Comments

  1. 2 stars
    After an hour and a half, biscuits were still not done. Had to put in the oven to bake for another 15 minutes. Followed the directions, but mine was not “gravy”. It was more like soup. Not a hit with anyone in my family.

    1. I found that lightly dusting the biscuits with flour and making them an 1/8 inch thick using a rolling pin that they turned out just fine.

  2. 5 stars
    After hour for biscuits, I put crock into oven under HI broil to brown the biscuits…it worked perfectly. This was a really good simple recipe. I didn’t have the thyme or parsley, but S&P worked well. Will definitely be making again!!

  3. Couldn’t you just put the casserole crock in the oven to brown up the biscuits? I make a similar casserole to this where everything is cooked in a pot on the stove, then you pour it into a casserole dish, add the biscuits on top, and put in the oven for about 25 minutes to bake/brown the biscuits. Now that I have the casserole crock pot, I’d like to try my recipe in the casserole crock but since I like my biscuits more crispy, would probably finish it in the oven.

    1. They will lightly brown on top but not the same as if they were in the oven. If you let a little airflow in toward the end of cooking time it will help.

    1. I am afraid it might dry out your chicken if you put it in already cooked. My recommendation is to make it in the slow cooker with uncooked chicken. If you had chicken already cooked up you could modify this for the oven, though I can’t recommend time and temperature since I have only made this specific recipe in my slow cooker.

    1. Yes, but you’d need to thicken more with flour or cornstarch (maybe 2 tablespoons to 2 tablespoons of liquid to create a slurry and stir it in with the milk)

  4. This looks delicious, but I do have a question. How do would you make this in a regular crock pot? Thanks so much. 🙂

    1. Hi Joann! You would do everything pretty much the same, the only difference would be in adding your biscuit topping. Depending on the size of your slow cooker, you might not fit as many biscuits on top. So, a little less biscuit to filling ration but otherwise, everything should work pretty much the same!

  5. This was SUCH an easy and tasty meal! My husband and I both licked our bowls clean…and I promised him I’d make it again soon. In addition to the mushrooms I threw in some baby carrots, frozen corn and peas and it came together perfectly. I can’t wait to make this again!

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