Crockpot Breakfast Casserole With Biscuits

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Slow Cooker Chicken Gravy and Biscuits

Slow Cooker Chicken Gravy And Biscuits


Servings 8 servings

  • 1 pound boneless skinless chicken thighs or breasts
  • 8 oz frozen or fresh sliced portobello mushrooms
  • ¼ cup flour
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 ½ cups chicken broth
  • ¼ cup heavy cream for later
  • 1 can can 8-10 refrigerated biscuits, for later


  1. Cut chicken into bite sized chunks
  2. Spray slow cooker with nonstick spray
  3. Add chicken and mushrooms to slow cooker and toss with flour and seasonings to coat
  4. Slowly stir in broth
  5. Cover and cook on low for 6-8 hours or high for 3-4
  6. Stir in heavy cream
  7. Remove biscuits from can and place on top of chicken mixture
  8. Cover and continue cooking on high until biscuits are done, about another hour

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