Go Back
+ servings
slow cooker chicken and dumplings in a white bowl
Print Recipe
5 from 4 votes

Slow Cooker Chicken and Biscuits

The rich, creamy soup base for Slow Cooker Chicken Stew is made without any heavy cream and gets great flavor from chicken and vegetables simmered low and slow.
The recipe provided below (and shown in photos at the top of the page) includes a homemade topping that is dropped on top of the stew. This is a soft and tender (not flaky) topping that bakes right in the slow cooker. Because it bakes with the stew, the bottom is soft and dumpling-like and the top is firm and biscuit-like. See the recipe notes below for plenty of ideas on other ways to finish / serve the stew.
This recipe should be made in a 6-quart slow cooker.
Prep Time30 mins
Cook Time4 hrs
Total Time4 hrs 30 mins
Course: Main Dish
Cuisine: American
Keyword: chicken stew, easy chicken recipe, slow-cooker
Servings: 6
Calories: 686kcal
Author: Jess Smith via Inquiring Chef
Cost: $9.50

Equipment

  • 6-quart Slow Cooker
  • Knife
  • Cutting Board

Ingredients

Slow Cooker Chicken Stew

  • 4 Tablespoon Butter
  • 1 Onion, diced
  • 1 cup Flour
  • 1 teaspoon Dried Thyme
  • 3 cloves Garlic, chopped
  • 3 + 3 cups Chicken Stock, divided
  • 2 pounds Boneless and Skinless Chicken Thighs
  • 12 ounces Carrots, Chopped
  • 3 ribs Celery, sliced
  • 2 Bay Leaves
  • 1 cup Frozen Peas

Biscuits

  • 1 ¾ cup All-Purpose Flour
  • 2 teaspoon Baking Powder
  • ¼ cup Parmesan Cheese, grated (optional)
  • ¼ teaspoon Dried Thyme
  • 1 teaspoon Salt
  • 1 cup Milk
  • 4 Tablespoon Unsalted Butter, Melted

Instructions

  • Place a Dutch oven or large pan with high sides over medium heat. Add 4 tablespoon butter. When butter melts, add onion and saute until tender, 6 to 7 minutes.
  • Stir in 1 cup flour, 1 teaspoon dried thyme, and garlic. Cook, stirring, until no dry spots remain, about 2 minutes.
  • Slowly pour in 3 cups stock, whisking as you add the stock. Bring to a simmer, scraping up any dried bits on the bottom of the pan. Simmer until mixture turns slightly golden and gets very thick, 8 to 10 minutes. It should resemble a thick gravy. (See notes below if you want to freeze this meal.)
  • Transfer contents of the pan to the bowl of a slow cooker.
  • Add the remaining 3 cups chicken stock, chicken thighs, carrots, celery, and bay leaves.
  • Cook on low until chicken is tender, 4 to 5 hours. (At this point the stew can hold on the warm setting for up to 2 hours. Note: If your stew was not fully defrosted before it was added to the slow cooker, be sure to check that the chicken has cooked all the way through before serving.)
  • Remove lid from slow cooker. Taste broth and season with some additional salt, if needed.
  • Transfer chicken to a cutting board and shred or chop. Return chicken to the slow cooker and add peas. Increase slow cooker heat to high.
  • Meanwhile, whisk together 1 ¾ cup flour, baking powder, parmesan cheese (if using), ¼ teaspoon dried thyme, and salt. Add milk and melted butter and stir just until everything is combined.
  • Spray a ¼ cup measuring cup with nonstick cooking spray. Use the measuring cup to scoop and drop the biscuit batter into the stew. (No need to be precise about this. The biscuits will spread out as they cook.)
  • Cover slow cooker and continue cooking until dumplings are cooked through, about 30 minutes.

Notes

There are so many ways to finish off a chicken stew with some version of biscuits or dumplings. If you prefer not to bake your own biscuits on top of the stew, try one of these other variations:
Refrigerated Biscuits (baked in the oven): Probably our favorite topping for ease and also because who doesn’t love classic, flaky biscuits that require no work? Come home from work, slide the biscuits into the oven, and just serve them on the side or on top of the chicken stew. Just follow the baking instructions provided on the biscuits.
Gnocchi (baked in the stew) - This is a fun twist on dumplings that cook inside of the chicken stew. Store-bought gnocchi are potato dumplings that are soft but will hold their shape in the hot stew. The result is plump tender dumplings in nearly every bite of stew. Find gnocchi with pasta in the dry pasta aisle or refrigerated section of the grocery store. To cook, just add the gnocchi to the stew with the peas. Turn the slow cooker up to high and cover. Cook until gnocchi are tender, 20 to 25 minutes.
Freezer instructions: If you’re going to freeze this meal, prepare it through step 3 (simmering the stock). Combine the thickened stock, chicken thighs, carrots, celery, and bay leaves in a freezer-safe bag or container. (Do not add the remaining 3 cups stock or peas; these will be added at cooking time.)
Print and attach the label below so cooking instructions are ready when you are!
 
chicken and biscuits freezer label

Nutrition

Calories: 686kcal | Carbohydrates: 60g | Protein: 46g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 200mg | Sodium: 1135mg | Potassium: 1262mg | Fiber: 5g | Sugar: 12g | Vitamin A: 10363IU | Vitamin C: 16mg | Calcium: 242mg | Iron: 5mg