For a richer flavor, brown the chicken thighs in a skillet before adding them to the slow cooker. Feel free to substitute other vegetables, such as green beans, corn, or zucchini, depending on your preference. If you don't have quick-cooking tapioca, you can use cornstarch as a substitute. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, and add it to the slow cooker during the last hour of cooking. Add a pinch of red pepper flakes for a touch of heat.
Chicken and Cheddar Biscuits
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PREP TIME30 mins
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COOK TIME6 hrs
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TOTAL TIME6 hrs 30 mins
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SERVING6 People
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VIEWS24
A comforting and hearty one-pot meal featuring tender chicken and vegetables simmered in a creamy sauce, topped with golden, cheesy Cheddar biscuits. Perfect for a cozy night in!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate41 g
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Cholesterol73 mg
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Fiber4 g
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Protein22 g
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Saturated Fat8 g
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Sodium799 mg
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Sugar6 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a 4-quart slow cooker, combine the potatoes, carrots, onion, celery, mushrooms, garlic, thyme, sage, salt, and pepper. (Prep time: 15 minutes)
02
StepSprinkle the crushed tapioca over the vegetable mixture, then nestle the chicken thighs into the cooker. Pour the chicken broth over the chicken and vegetables. (Prep time: 5 minutes)
03
StepCover and cook on Low for 6 to 7 hours, or on High for 3 to 3 1/2 hours, until the vegetables and chicken are tender and the sauce has thickened. (Cook time: 3-7 hours)
04
StepAbout 30 minutes before serving, preheat oven to 450 degrees F (230 degrees C). (Prep time: 5 minutes)
05
StepIn a bowl, stir together the baking mix and Cheddar cheese until well combined. Mix in the milk until just combined. (Prep time: 5 minutes)
06
StepTurn the dough out onto a lightly floured surface and knead gently 10 times. Roll the dough out to 1/2-inch thickness and cut out biscuits using a floured 3-inch biscuit cutter. Reroll scraps as needed. Place biscuits onto an ungreased baking sheet. (Prep time: 10 minutes)
07
StepBake the biscuits in the preheated oven for 10 to 12 minutes, or until golden brown. (Bake time: 10-12 minutes)
08
StepWhile the biscuits are baking, remove the chicken thighs from the slow cooker and let them cool slightly. Strip the meat from the bones and coarsely chop, discarding the bones. (Prep time: 10 minutes)
09
StepReturn the chopped chicken to the slow cooker. Stir in the frozen peas and cubed cream cheese until the cream cheese has melted and the sauce is creamy. Cook for an additional 10 minutes. (Cook time: 10 minutes)
10
StepServe the creamy chicken and vegetables with the warm Cheddar biscuits. Enjoy!
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Dagmar Lind
May 6, 2025This recipe is a lifesaver on busy weeknights! The biscuits are so easy to make and the whole family loves it.
Freddy Kovacek
Apr 9, 2025The biscuits were a little dry, so next time I'll add a little more milk to the dough.
Jamal Fritsch
Apr 6, 2025This is now a regular in our dinner rotation. So comforting and flavorful!
Abigayle Crooks
Apr 2, 2025I added some extra vegetables and it turned out great! The cream cheese makes the sauce so creamy and delicious.