Slow Cooker Chicken Biscuit Sandwiches: A Comforting and Delicious Meal
When it comes to comfort food, Slow Cooker Chicken Biscuit Sandwiches are a game-changer. This recipe combines tender and juicy chicken cooked in a creamy sauce, all served on warm and fluffy biscuits. The best part? It’s made in a slow cooker, making it a convenient and hassle-free meal for busy days.
Ingredients
- Chicken breasts
- Chicken soup
- Condensed cream of mushroom soup
- Chicken broth
- Garlic powder
- Onion powder
- Dried thyme
- Dried rosemary
- Salt
- Black pepper
- Refrigerated biscuits
Making The Slow Cooker Chicken Biscuit Sandwiches
Step 1
In a slow cooker, combine chicken breasts, cream of chicken soup, cream of mushroom soup, chicken broth, and seasonings.
Step 2
Cook on low for 6-8 hours or high for 3-4 hours, until chicken is tender and cooked through.
Step 3
Remove chicken and shred with two forks.
Step 4
Return shredded chicken to the slow cooker and mix with the sauce.
Step 5
Preheat oven, bake biscuits, slice in half, fill with chicken mixture, and serve warm.
Why You’ll Love This Recipe
Tips and Variations
- You can use low-sodium or homemade cream of chicken and mushroom soups for a healthier version of this recipe.
- If you prefer a thicker sauce, add a cornstarch slurry to the slow cooker during the last 30 minutes of cooking. To make a cornstarch slurry, mix one tablespoon with one tablespoon of cold water until smooth, then stir it into the sauce.
- To make this recipe even easier, you can use pre-cooked shredded chicken instead of cooking the chicken breasts in the slow cooker. Simply add the shredded chicken to the slow cooker during the last hour of cooking and continue with the recipe as written.
- For a more flavorful chicken, you can season it with your favorite spices or herbs before adding it to the slow cooker.
- To make this recipe more kid-friendly, you can serve the chicken and biscuits separately and let your kids assemble their own sandwiches.
Slow Cooker Chicken Biscuit Sandwiches
Enjoy a comforting and delicious meal with Slow Cooker Chicken Biscuit Sandwiches. This easy-to-make recipe is perfect for busy weeknights or lazy weekends. Prep and cook time: 10 minutes prep, 6-8 hours cook time.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 can (10.5 oz.) condensed cream of chicken soup
- 1 can (10.5 oz.) condensed cream of mushroom soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (16.3 oz.) refrigerated biscuits
Instructions
- In a slow cooker, combine the chicken breasts, cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, onion powder, thyme, rosemary, salt, and black pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender.
- Remove the chicken from the slow cooker and shred it with two forks.
- Return the shredded chicken to the slow cooker and stir it into the sauce.
- Preheat your oven to 350°F (175°C).
- Separate the biscuits and place them on a baking sheet lined with parchment paper.
- Bake the biscuits in the preheated oven for 10-12 minutes, or until they are golden brown and cooked through.
- Slice the biscuits in half and spoon the chicken mixture onto the bottom half of each biscuit.
- Top with the other half of the biscuit and serve warm.
Nutrition Information:
Yield: 8 Serving Size: per servingAmount Per Serving: Calories: 412 kcalTotal Fat: 17gCarbohydrates: 36gFiber: 1gProtein: 28g