Crock Pot Chicken Stew with Fluffy Biscuits
Crock Pot Chicken Stew with Fluffy Biscuits
Ingredients
For the Chicken Stew
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 yellow onion, chopped
- 2 carrots, peeled and sliced into 1/2-inch rounds
- 2 celery stalks, sliced
- 1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 2 garlic cloves, minced
- 4 cups low sodium chicken broth
- 1/4 cup all-purpose flour
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
- 1 cup frozen peas
For the Fluffy Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into small cubes
- 3/4 cup whole milk, cold
Instructions
- 1
In a large bowl, toss the cut chicken pieces with the 1/4 cup all-purpose flour until lightly coated.
⏱️ 3 min
- 2
Heat the olive oil in a large skillet over medium-high heat. Add the floured chicken and sear for 3-4 minutes until lightly browned on all sides. This step is optional but adds depth of flavor. Transfer the chicken to the crock pot.
⏱️ 5 min
- 3
Add the chopped onion, sliced carrots, sliced celery, cubed potatoes, minced garlic, chicken broth, dried thyme, bay leaf, salt, and black pepper to the crock pot with the chicken. Stir gently to combine.
⏱️ 7 min
- 4
Cover the crock pot and cook on low for 4-5 hours, or on high for 2-3 hours, until the chicken is tender and the vegetables are soft.
⏱️ 240 min
- 5
About 20 minutes before the stew is done, prepare the biscuits. Preheat your oven to 425°F. In a large bowl, whisk together the 2 cups all-purpose flour, baking powder, and 1/2 teaspoon salt.
⏱️ 3 min•🌡️ 425
- 6
Add the cold, cubed butter to the flour mixture. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min
- 7
Pour in the cold whole milk and stir with a fork until just combined. Do not overmix; the dough should be shaggy. Turn the dough out onto a lightly floured surface and gently knead 5-6 times until it just comes together.
⏱️ 3 min
- 8
Pat the dough into a 3/4-inch thick circle or rectangle. Use a 2-inch biscuit cutter (or a knife) to cut out biscuits. Reroll scraps gently once to cut additional biscuits. You should get about 8-10 biscuits.
⏱️ 4 min
- 9
Place the biscuits on an ungreased baking sheet. Bake for 12-15 minutes, or until golden brown on top and cooked through.
⏱️ 15 min•🌡️ 425
- 10
Once the stew is cooked, stir in the frozen peas and cook for an additional 5-10 minutes, or until the peas are heated through. Remove the bay leaf before serving.
⏱️ 10 min
- 11
Ladle the hot chicken stew into bowls and serve immediately with the warm fluffy biscuits on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crock Pot Chicken Stew with Fluffy Biscuits
Ingredients
For the Chicken Stew
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 yellow onion, chopped
- 2 carrots, peeled and sliced into 1/2-inch rounds
- 2 celery stalks, sliced
- 1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 2 garlic cloves, minced
- 4 cups low sodium chicken broth
- 1/4 cup all-purpose flour
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
- 1 cup frozen peas
For the Fluffy Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into small cubes
- 3/4 cup whole milk, cold
Instructions
- 1
In a large bowl, toss the cut chicken pieces with the 1/4 cup all-purpose flour until lightly coated.
⏱️ 3 min - 2
Heat the olive oil in a large skillet over medium-high heat. Add the floured chicken and sear for 3-4 minutes until lightly browned on all sides. This step is optional but adds depth of flavor. Transfer the chicken to the crock pot.
⏱️ 5 min - 3
Add the chopped onion, sliced carrots, sliced celery, cubed potatoes, minced garlic, chicken broth, dried thyme, bay leaf, salt, and black pepper to the crock pot with the chicken. Stir gently to combine.
⏱️ 7 min - 4
Cover the crock pot and cook on low for 4-5 hours, or on high for 2-3 hours, until the chicken is tender and the vegetables are soft.
⏱️ 240 min - 5
About 20 minutes before the stew is done, prepare the biscuits. Preheat your oven to 425°F. In a large bowl, whisk together the 2 cups all-purpose flour, baking powder, and 1/2 teaspoon salt.
⏱️ 3 min•🌡️ 425 - 6
Add the cold, cubed butter to the flour mixture. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min - 7
Pour in the cold whole milk and stir with a fork until just combined. Do not overmix; the dough should be shaggy. Turn the dough out onto a lightly floured surface and gently knead 5-6 times until it just comes together.
⏱️ 3 min - 8
Pat the dough into a 3/4-inch thick circle or rectangle. Use a 2-inch biscuit cutter (or a knife) to cut out biscuits. Reroll scraps gently once to cut additional biscuits. You should get about 8-10 biscuits.
⏱️ 4 min - 9
Place the biscuits on an ungreased baking sheet. Bake for 12-15 minutes, or until golden brown on top and cooked through.
⏱️ 15 min•🌡️ 425 - 10
Once the stew is cooked, stir in the frozen peas and cook for an additional 5-10 minutes, or until the peas are heated through. Remove the bay leaf before serving.
⏱️ 10 min - 11
Ladle the hot chicken stew into bowls and serve immediately with the warm fluffy biscuits on the side.
⏱️ 5 min