Chrissy's Slow Cooker Chicken over Biscuits

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 348.5
  • Total Fat: 11.5 g
  • Cholesterol: 44.6 mg
  • Sodium: 1,315.2 mg
  • Total Carbs: 34.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 25.0 g

View full nutritional breakdown of Chrissy's Slow Cooker Chicken over Biscuits calories by ingredient
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Number of Servings: 5


    1 lb. boneless, skinless chicken breasts, cut into 3/4 inch pieces
    1 cup sliced carrots
    1/3 cup chopped onion
    1/2 cup water
    2 TBSP. brummel & brown original spread
    1/4 tsp. salt
    1/4 tsp. black pepper
    1 bay leaf
    1 (.87) package chicken gravy mix
    1/3 cup low fat buttermilk
    2 tsp. flour
    1 cup frozen peas, thawed and drained
    1 (10.2 oz.) can (5 biscuits) Pillsbury Grands Refrigerated Buttermilk Biscuits


* Three TBSP. of sour cream or plain yogurt with 2 TBSP. milk can be substituted for buttermilk.

* To quickly thaw peas, microwave them on high for 1 1/2 minutes


In 4 to 6 quart slow cooker coated with cooking spray, combine chicken, carrots, onion, water, margarine, salt, pepper and bay leaf. Mix well.

Cover and cook on low setting for 6 hours.

About 20 minutes before serving, stir gravy mix into chicken mixture. Remove and discard bay leaf. In measuring cup, blend buttermilk and flour. Stir flour mixture and peas into chicken mixture; mix well. Increase heat setting to high; cover and cook an additional 10-15 minutes or until peas are cooked.

Meanwhile, bake biscuits as directed on can. Serve chicken mixture over split biscuits.

Serving Size: Makes 5 serving - 1 Biscuit w/ appx 1 cup Chicken Mixture per serving

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