Chicken and Biscuits

     What is more comforting than coming home to a fragrant kitchen with a big pot of chicken and biscuits (or dumplings)?  Not much.  My easy recipe will have dinner on the table with minimal prep.  This is very easy and you can use my recipe as a guideline.  Know that you can use skinless boneless chicken, but I promise the flavor will not be as good.  The bones add so much flavor to the broth.  Change out the seasonings, gravy, veggies.  If you’d like biscuits, use canned.  If you want dumplings, a simple recipe is included below.  Beautiful dinner rolls?  Recipe below.  Mashed potatoes or noodles?  Sure!  Why not?  You’re the boss.


2 large bone-in chicken breasts

1 32 oz container chicken broth

1 can cream of chicken soup

½  cup flour


Use any or all of the following, and sprinkle only on the chicken

Paprika, garlic powder, onion powder, thyme, poultry seasoning, pepper, parsley:



1 rib celery, sliced

1 cup chopped onion

Minced garlic

Fresh carrots



Sweet mini peppers, sliced

Cooked crumbled bacon

¼ – ½ cup Chardonnay wine



If you have to go out in the morning, the seasonings, broth, soup, and flour could be laid out the night before.  Wash the chicken and tear the skin off.  Whatever fresh veggies you’re adding could be chopped and tossed in a baggie until morning.

To assemble in the morning:  Pour chicken broth in bottom of slow cooker.  Add flour and stir.  Add chicken and veggies.  Sprinkle with seasonings of your choice, pour undiluted soup on top of chicken, set on cooker on high and run out the door.

When you get home, stir gravy and cut the chicken into large chunks.  Return chicken to slow cooker.  Open biscuits and cut each one in half.  Lay on top of chicken and gravy, cover and let cook for 45 min to an hour until biscuits are done.



2 ¼ cups AP baking mix (Bisquick)

2/3 cup milk

Any seasonings you care to add.  I use garlic powder, onion powder, and parsley.


In a medium bowl, stir baking mix, seasonings and milk until combined.  Drop mixture by teaspoon into slow cooker on top of chicken or broth.  Cook for about 30 min and then turn them over.  Cook another 30 minutes or until done.



1 package fast-rising yeast

1 1/3 cup warm milk

1 TBSP sugar

3 ¼ – 3 ½ cups AP flour

3 TBSP olive oil

1 tsp salt

1 TBSP butter, melted with garlic powder and parsley added


In mixer bowl with paddle blade attached, mix yeast, sugar, and warm milk on low speed for about two minutes.

Add about half the flour, oil, and salt, mixing until smooth.  Add remaining flour and mix until soft dough forms.  Cover and let rise for about 45 minutes or until doubled.

Preheat oven to 400° F     Spray a 12 cup muffin pan

Punch dough down and knead on floured counter for one minute.  Divide into 36  balls.  Do this quickly, they do not have to be perfect and they will begin rising again if you work too slowly.  Put 3 balls in each cup.  (Two on the bottom and one on top works well).  Sometimes I’ll use jumbo muffin cups and put 4 balls in each one.  You’ll have to allow approximately 5 more minutes to baking time.

Let rise for 15-20 minutes.  Baste with butter, garlic powder, and parsley mixture.  Bake for 13-15 minutes or until crust is golden brown.  Remove from pans and serve!


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Chicken and Biscuits, slow cooker

Chicken and biscuits, slow cooker (2)

Chicken and biscuits, slow cooker (3)

Chicken and Biscuits, slow cooker (4)

Dinner Rolls, jumbo

Chicken and Biscuits