Putting together a quick and easy comfort food that’s made in one pot has never been easier than with this Slow Cooker Chicken Biscuit Casserole. This meal idea is perfect for getting rid of leftover chicken and calls for other simple ingredients such as biscuits, frozen vegetables, and shredded cheddar cheese.
If you’re looking for more recipes that call for biscuits, try my Easy Slow Cooker Chicken and Dumplings Recipe or Easy Slow Cooker Chicken Pot Pie (with biscuits).
Why this chicken and biscuits recipe works
The prep time with this recipe is super short because you can use store bought rotisserie chicken or chicken from a previously cooked meal. You also don’t have to worry about making anything from scratch as you’ll use refrigerated biscuits, cream of chicken soup in the can, frozen mixed vegetables, and traditional seasonings. I like to call this dish chicken bubble up casserole!
Once everything is dumped into the crock pot, the cooking time is just about 4 hours, which means you can start this meal early in the day and have it ready just in time for dinner. I know your whole family will enjoy this meal.
- Rotisserie Chicken: This type of shredded chicken is known as a healthier choice of chicken because of the way it’s cooked. It’s also tastier because of the seasonings often used when cooking it.
- Biscuits: Skip making homemade biscuits and use the biscuit dough in the can. You’ll cut them into cubes for easier cooking and mixing into the chicken mixture.
- Frozen Vegetables: Like a pot pie, this recipe uses a vegetable medley of frozen peas, corn, carrots, and green beans.
- Shredded Cheese: Cheddar cheese makes any casserole dish better.
- Creamy Sauce Mixture: Milk and cream of chicken soup help create the creamy sauce base that the chicken, biscuits, and vegetables slow cook in.
- Seasonings: Black pepper, onion powder, garlic powder, and chili powder combine to create an irresistible flavor.
Step One – Add the chicken, cream of chicken soup, milk, seasonings, the frozen mixed vegetables, and half of the shredded cheese into a large bowl. Stir until well combined.
Step Two – Combine chicken with the cut biscuit pieces and gently fold the biscuits into the chicken mixture until covered. (Cut all the biscuits into 6 pieces each.)
Step Three – Pour the mixture into the slow cooker sprayed with cooking spray and sprinkle the top with the remaining cup of cheese.
Step Four – Cook on LOW for 3.5-4 hours or until the biscuits are set in the middle. Serve and enjoy!
Yes. Follow the directions for mixing and pour everything into a prepared baking dish. Place the baking dish into a preheated oven (no more than 375 degrees) and cook for 35-45 minutes uncovered until the biscuits are no longer doughy.
Extra cheese, a dollop of sour cream, chopped bacon, and chopped green onions make perfect toppings.
Pepper Jack will add a nice subtle kick. Any type of cheddar (mild or sharp) tastes great. And you can even add mozzarella cheese.
If you can’t find Pillsbury biscuits, using a bisquick mix would be the easiest route to take as all you have to do is add water.
Yes. Add in ranch dressing mix to give it a ranch twist (half a packet), skip the other seasonings if you do this.
Add any remaining casserole into an airtight container and keep them in the fridge for up to 3 days. Reheat over medium heat to medium high heat.
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Slow Cooker Chicken and Biscuit Casserole
- 1 rotisserie chicken meat picked off the bones and cubed (about 3 cups)
- 1 cup milk
- 21 oz. cream of chicken soup
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 2 tsp. chili powder
- ½ tsp. ground black pepper
- 2 cups shredded sharp cheese divided
- 2 cups frozen mixed vegetables from a 10-16 oz. bag
- 16.3 oz. can refrigerated biscuit dough Pillsury works best
- Spray the oval slow cooker with nonstick spray. In a large bowl stir together the chicken, cream of chicken soup, milk, seasonings, 1/2 the cheese and all the frozen mixed vegetables. Cut each biscuit into 6 pieces each. Stir the biscuits into the soup mixture.
- Pour that mixture into the slow cooker and sprinkle with the remaining cheese.
- Cook on low for 3.5-4 hours or until the biscuits are set in the middle.
- Serve and enjoy!
- Want to cook in the oven? Follow the directions for mixing and pour everything into a prepared baking dish. Place the baking dish into a preheated oven (no more than 375 degrees) and cook for 35-45 minutes uncovered until the biscuits are no longer doughy.
- Extra cheese, a dollop of sour cream, chopped bacon, and chopped green onions make perfect toppings.
- Add any remaining casserole into an airtight container and keep them in the fridge for up to 3 days. Reheat over medium heat to medium high heat.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
June Uss says
can you use ground beef instead of chicken and then just replace the chicken soup with mushroom soup?
Sarah Olson says
I don’t see why not, I would brown the beef first.
Lisa H says
This receipe is quick, easy and cooks up in no time.
I use my crockpot all the time and I am very happy I discovered the magicalslowcooker..
I tried your receipe for new years, black eyed peas and it was a winner! Never cooked black eyed peas before and it turned out amazing..
Have you made this with uncooked fresh chicken?
Sarah Olson says
I have not tested with uncooked chicken, it may work though with a little more cooking time.
Anthony smith says
Living in England I have heard of biscuits but never actually seen them to buy, are they like dumplings. The recipe sounds lovely & I would love to try it out
Do you have any recipes with under 1000mg of sodium. Your recipe’s look delicious but very high in fats and sodium.
Sarah Olson says
I do, if you are on a low sodium diet you can change ingredients to make them lower as well.