Now that spring is here and summer is not yet arrived, we still have a few of those chilly evenings if you’re up here in Canada. Chilly nights and crazy busy schedules will beg for this super easy, super tasty, and oh.. did I say SUPER EASY, Slow Cooker Chunky Chicken Stew with Biscuits. Seriously. Trust me when I say it’s super easy. You could set it up in the morning, and by the time you get home, BOOM!!! A nourishing dinner is almost ready!
Key is to this kick-butt tasty dinner is a 6 minute prep. That’s it folks… 6 minutes! Grab everything out of the fridge ‘vintage Rachel Ray” style (everything piled in your arms) and tumble it onto the counter. Get to choppin’ chick!! (… or guy).
Chunk up some chicken breast – throw it into the bottom of the slow cooker. I like to line mine with parchment paper because no one has time for scrubbing crud! **** NOTE: If you have an Instant Pot, do not line the bowl with parchment paper, but feel free to saute the chicken and onions separately on the “saute” function to brown and soften before adding the carrots. When you add the carrots, simply turn the IP function to “slow cooker” and carry on with the recipe.
Top the chicken with celery, carrots, potatoes and onion.
Next step, mix the soup and herbs along with the garlic, salt and pepper. Pour over the top of the chicken and veggies. Turn on low (or high if you’re in the fast lane) and voila,.. you’re off to the races!
Go to work, roll your eyes as the boss because they’re an ass, pick up the little ones’ dance costume from the cleaners, get home, pour the wine and finish off the dinner.
And even finishing off the dinner is easy!
Mix the cornstarch and water together… pour into the stew to thicken. Stir.
In a bowl, mix up the bisquick and stir it into a dough. Drop by spoonfuls onto the top of the chicken. Sprinkle on the cheddar and cover!! It takes hardly any time at all!! In fact.. if I was a gambling gal, (but I’m not because I’m too cheap for that… BUT..) I’d say that setting the table is more work than making this delectable Chicken Stew with Biscuits.
Why, you gorgeous reader, do I think this recipe is amazing? Thanks for asking!! Simply because it’s so versatile. Here’s a few ideas for switch ups:
– Leave chicken breast whole while it cooks, and shred the breasts, add back to the pot before the biscuits and the texture is a fantastic pulled-chicken type of dish!
– You could add ½ a bag of frozen vegetables if you wanted to beef (haha.. I said beef when I’m talking about chicken. I’m funny.) up the meal a bit!
– Speaking of beef, you could change out the chicken for a tougher and inexpensive cut of beef cut into cubes and the slow cooker would work it’s magic to produce super tender beef morsels for a different type of stew
– You could use other pieces of chicken as well if you wanted. I would simply remember to remove the skin before adding them to the bowl as it would get all flabby and soft. Eww… flabby and soft chicken skin. (shudder).
Let me know… how would you change this recipe or would leave it in all its perfectness?
- 1 -2 C chicken, cooked
- 1 c rice, cooked
- 2 cups frozen vegetables
- 3-4 c chicken broth
- ¼ c onions, sliced
- 2 tsp garlic, minced
- 1 tsp butter, oil or coconut oil
- 1 c heavy whipping cream or half and half
- 3 tbsp cornstarch
- 1 tsp dried chili flakes, optional
- as desired salt and pepper
- 1 c cheddar, shredded
- 1 pkt biscuit dough, prepare according to the directions on packet
- Put diced chicken into the slow cooker bowl
- Add the onions and garlic to the slow cooker bowl. (*note: If you are using an Instant Pot, you can saute the chicken and onions on the "saute" button to brown and soften before adding the rest of the ingredients and then pressing the "slow cooker" function.)
- Add the frozen vegetables
- Add the broth
- Cook on low for 4 - 5 hours on high, 7 - 8 hours on low
- Mix the whipping cream and cornstarch together until smooth and add it to the slow cooker bowl, give it a stir. Pinch small amounts of biscuit dough and drop them on the top of the stew. When complete, sprinkle with the cheddar.
- Let it cook another hour.