Name: Slow Cooker Chicken Biscuit Sandwiches
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 27 min
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

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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

Easy Preparation: With just a few simple ingredients and minimal prep time, you can have a delicious meal ready to go. Simply combine the chicken, creamy sauce, and seasonings in the slow cooker, set it, and forget it until it’s time to assemble the sandwiches.

Tender and Juicy Chicken: The slow cooker ensures that the chicken becomes incredibly tender and juicy. As it cooks low and slow, the flavors meld together, resulting in a mouthwatering filling for your sandwiches.
Creamy and Flavorful Sauce: The combination of condensed cream of chicken and cream of mushroom soups creates a creamy and flavorful sauce that coats the chicken perfectly. It adds richness and depth of flavor to every bite.
Versatile and Customizable: While this recipe calls for serving the chicken on biscuits, you can easily switch it up. Feel free to use your favorite bread or rolls, or even serve the chicken over rice or mashed potatoes for a different twist.

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

Prep Time: 15 minutes

Cook Time: 4 hours

Additional Time: 12 minutes

Total Time: 4 hours 27 minutes

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.