Chicken & Biscuit Casserole – Slow Cooker

This Chicken & Biscuit Casserole – Slow Cooker is warm, creamy, and full of cozy flavor. Soft shredded chicken sits in a rich, smooth gravy, topped with fluffy golden biscuits. It’s simple to make, needs little effort, and fills your kitchen with a wonderful smell. A perfect comfort meal for any busy day!

Ingredients

• 700g (1½ lb) chicken breasts or thighs (no bones, no skin)
• 1 onion, cut into small pieces
• 2 garlic cloves, chopped small
• 1 can (10.5 oz) cream of chicken soup
• 350ml (1½ cups) chicken stock
• 1 tsp dried thyme
• ½ tsp dried sage
• Salt and black pepper, according to the taste
• 2 tbsp cornflour (mixed with 2 tbsp water, to make the gravy thick)
• 1 can (16.3 oz) biscuit dough, ready to use (or make your own)
• Fresh parsley, chopped, to sprinkle on top (this is optional)

Chicken & Biscuit Casserole: Step-by-Step Directions

1. Add the chicken. Put the chicken breasts or thighs into your slow cooker. Spread them out flat on the bottom.
2. Add onion and garlic. Sprinkle the chopped onion and minced garlic right on top of the chicken pieces.
3. Mix the soup. In a bowl, whisk the cream of chicken soup and chicken stock together. Keep stirring until it looks smooth, with no lumps.
4. Pour it in. Pour this soup mix over the chicken in the slow cooker, covering it well.
5. Add spices. Sprinkle the thyme, sage, salt, and pepper on top. Try to spread it evenly.
6. Cook the chicken. Put the lid on. Cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours. The chicken is done when it’s soft and fully cooked.
7. Shred the chicken. Take the chicken out carefully. Use two forks to pull it apart into small shredded pieces.
8. Put it back. Place the shredded chicken back into the slow cooker. Stir it into the sauce so every piece gets coated.
9. Thicken the sauce. In a small bowl, mix the cornflour with water until smooth. Pour it into the slow cooker and mix everything well. This will help make the sauce thick and creamy.
10. Cook again. Turn the slow cooker to HIGH. Let it cook for 10 to 15 more minutes, until the sauce turns thick and rich.
11. Add the biscuits. Take your biscuit dough and place the pieces evenly across the top of the chicken mix. Try not to overlap them too much so they cook evenly.
12. Bake the biscuits. Put the lid back on and cook on HIGH for 45 to 60 minutes. The biscuits are ready when they turn golden brown and cook all the way through. Tip: If your lid traps too much steam, prop it open a little with a wooden spoon. You can also finish the biscuits under the grill for a few minutes to make them extra golden.
13. Add parsley. Once the biscuits look golden and fully baked, sprinkle fresh chopped parsley on top, if you want extra flavor and color.
14. Serve and enjoy! Scoop it onto plates while hot. Spoon extra gravy over each serving for more flavor.

This hearty, one-pot casserole delivers all the cozy flavours of a chicken pot pie with the ease of a slow cooker — perfect for busy weeknights when you want a warm, filling dinner with minimal effort.