Description

An easy, one-pot comfort food recipe featuring tender chicken thighs in a creamy herb-infused gravy, topped with fluffy, golden buttermilk biscuits cooked in the slow cooker steam.

Ingredients

Scale

1.5 lbs boneless, skinless chicken thighs
32 oz low-sodium chicken broth
1 cup heavy cream
2 medium carrots, chopped into bite-sized chunks
2 stalks celery, chopped
1 large yellow onion, diced
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
1 large bay leaf
2 tablespoons butter (for sautéing)
1 can (16.3 oz) refrigerated buttermilk biscuits
2 tablespoons melted butter (for brushing biscuits)
1/2 teaspoon garlic powder
Salt and pepper to taste

Instructions

Heat 2 tablespoons of butter in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until soft and translucent. Add minced garlic and cook for 30 seconds more, ensuring it does not brown.
Place chicken thighs in the bottom of a 6-quart slow cooker. Scatter the sautéed onions and garlic over the chicken. Add chopped carrots and celery on top.
In a separate bowl, whisk together chicken broth, heavy cream, dried thyme, dried parsley, garlic powder, salt, and pepper. Pour this mixture over the chicken and vegetables. Add the bay leaf and stir gently.
Cover and cook on LOW for 6-7 hours (or HIGH for 3-4 hours). Avoid lifting the lid during cooking.
Once the chicken is tender, shred it directly in the pot using two forks. Remove and discard the bay leaf. Taste and adjust seasoning. If the gravy is too thin, leave uncovered on HIGH for 30 minutes to thicken.
Separate the refrigerated biscuits into individual rounds. Mix melted butter with garlic powder and brush generously over the tops of each biscuit.
Nestle the biscuits on top of the hot chicken stew, ensuring they are not touching too much. Cover and cook on HIGH for 45 minutes to 1 hour until biscuits are puffy and cooked through.
Serve immediately, ladling the chicken and gravy into bowls and topping with a fluffy biscuit.

Notes

Do not add biscuits at the beginning of cooking as they will dissolve. Use low-sodium broth to control saltiness since biscuits and cream contain salt. For a vegetarian version, swap chicken for mushrooms and use vegetable broth. Do not freeze the biscuits; freeze the chicken and gravy base separately.

Prep Time: 15 minutes
Cook Time: 6 hours 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl with chicken,
Calories: 450
Sugar: 4
Sodium: 800
Fat: 22
Saturated Fat: 12
Carbohydrates: 35
Fiber: 2
Protein: 25

Keywords: crockpot chicken and dumplings, slow cooker recipes, comfort food, chicken and biscuits, easy dinner, one pot meal, family friendly