Pour chicken broth over raw chicken thighs, paired with 3 ingredients, into slow cooker for a cozy supper that’s always a yes in my house

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This slow cooker 5-ingredient chicken and biscuits is one of those cozy, no-fuss suppers that I lean on during busy weeks. You literally pour chicken broth over raw chicken thighs, add just three more pantry-friendly ingredients, and let the slow cooker do the work. By dinnertime, you’ve got tender, flavorful chicken with soft, comforting biscuits on top that my family never says no to. It feels like a Sunday dinner, but with the effort of a weeknight toss-it-in-and-go meal.

Slow cooker chicken and biscuits served in a shallow bowl

Serve this chicken and biscuits right in a shallow bowl so you can scoop up plenty of broth and veggies along with the tender chicken and biscuit pieces. A simple green salad or steamed green beans on the side adds a fresh crunch to balance the creaminess. If your crew is extra hungry, you can offer a side of sliced fruit or a small bowl of applesauce for the kids. A sprinkle of black pepper or a little hot sauce at the table lets everyone adjust the flavor to their own liking.

Slow Cooker 5-Ingredient Chicken and Biscuits

Servings: 6

Ingredients
2 pounds bone-in, skinless chicken thighs (about 4–6 thighs)
2 cups low-sodium chicken broth
1 can (10.5 ounces) condensed cream of chicken soup
2 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
1 can (16.3 ounces) refrigerated biscuit dough (8 regular-size biscuits)
Directions
Place the raw chicken thighs in an even layer in the bottom of a 5- to 6-quart slow cooker.
In a small bowl or measuring cup, whisk together the chicken broth and condensed cream of chicken soup until mostly smooth. It doesn’t have to be perfect, just well combined.
Chicken broth and soup mixture being whisked in a measuring cup
Pour the broth and soup mixture evenly over the raw chicken thighs in the slow cooker, making sure the chicken is mostly covered. This is the cozy base that keeps everything tender.
Sprinkle the frozen mixed vegetables over the top of the chicken and broth mixture, spreading them into an even layer.
Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 3 to 4 hours, until the chicken is very tender and easily pulls apart with a fork.

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