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Crock Pot Chicken and Biscuits

Slow Cooker Chicken and Cheesy Biscuits

  • Cooking Time:

    6–7 hours on Low or 3–3 1/2 hours on High
  • Servings:



2 c. chopped round red pota­to (2 med.)
1 c. coarse­ly chopped car­rot (2 med.)
1/2 c. coarse­ly chopped onion (1 med.)
1/2 c. coarse­ly chopped cel­ery (1 med.)
4 oz. can (drained weight) sliced mush­rooms, drained
2 gar­lic cloves, minced
1/2 tsp. dried thyme, crushed
1/2 tsp. dried sage, crushed
1/4 tsp. salt
1/4 tsp. ground black pep­per
2 T. quick-cook­ing tapi­o­ca, crushed
1 lb. bone-in chick­en thighs, skinned
1 c. chick­en broth
1 c. frozen peas
3 oz. pkg. cream cheese, cut up
Cheesy Bis­cuits


  1. In a 3 1/2 or 4 quart slow cook­er, com­bine pota­to, car­rot, onion, cel­ery, mush­rooms, gar­lic, thyme, sage, salt, and pep­per. Sprin­kle tapi­o­ca over the mix­ture. Top with chick­en thighs. Pour broth over all.
  2. Cov­er. Cook on Low for 6 to 7 hours or on high for 3 to 3 1/2 hours.
  3. Remove chick­en from slow cook­er. When cool enough to han­dle, remove meat from bones and coarse­ly chop; dis­card bones.
  4. Return meat to slow cook­er along with peas and cream cheese.
  5. Cov­er. Cook for 10 min­utes. Stir well; serve with Cheesy Bis­cuits fol­low­ing the recipe below.

Cheesy Bis­cuits:

  1. Pre­heat oven to 450 degrees F. In a medi­um bowl, com­bine 1 2/3 cups pack­aged bis­cuit mix and 1/2 cup shred­ded ched­dar cheese (2 oz.).
  2. Stir in 1/2 cup milk. Turn out onto a floured sur­face and knead 10 times. Pat into a 1/2 inch-thick cir­cle. Cut with a floured 3 inch bis­cuit cut­ter. Reroll scraps as need­ed.
  3. Place bis­cuits on an ungreased bak­ing sheet. Bake for 10 to 12 min­utes or until gold­en brown.

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Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Just made this for sup­per tonight. Super yum­my! Hus­band loved it. Left­overs tomor­row will be a treat too!

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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