Slow Cooker Chicken Cobbler is comfort food at its coziest and most effortless. Picture this: tender bites of chicken simmered with a rainbow of vegetables, all cozied up in a slow cooker under a cloud of savory biscuit topping. The best part? Thanks to the magic of your slow cooker, this chicken cobbler recipe brings all the homey flavors of a classic casserole or pot pie—without the fuss or constant stirring. It’s hearty, creamy, family-friendly, and perfectly suited for any night you need a little extra warmth at the dinner table.
Ingredients You’ll Need
With just a few pantry staples and minimal prep, you’ll unlock big, comforting flavors. Every ingredient in Slow Cooker Chicken Cobbler pulls its weight—whether it’s bringing richness, color, or that irresistible biscuit topping!
- Boneless Skinless Chicken Breasts or Tenderloins: Trimmed and cut into bite-sized pieces, these offer a lean and hearty protein base for the cobbler.
- Frozen Mixed Vegetables: A colorful medley (think peas, carrots, corn, green beans) that keeps things easy and boosts both nutrition and texture.
- Cream of Chicken Soup: Brings luscious creaminess and gentle savory flavor, binding everything together.
- Cream of Celery Soup: Adds extra depth, an herby undertone, and creamy texture alongside the chicken soup.
- Bisquick: The shortcut to a light, fluffy biscuit topping without fussing over flour or butter blending.
- Milk: Simple whole or 2% milk keeps the biscuit topping tender, helping everything bake up golden and moist.
- Butter: Sliced and dotted on top, it melts into the biscuits to create that signature golden, mouthwatering top crust.
- Parsley (for garnish): Brightens up the finished dish with fresh color and a subtle herbal snap.
How to Make Slow Cooker Chicken Cobbler
Step 1: Prep the Chicken
Start by trimming your boneless, skinless chicken breasts or tenderloins and cutting them into bite-sized pieces. This helps everything cook more evenly and ensures you get the perfect, tender chicken bite in every spoonful. Pop those chicken pieces right into the basin of a 6-quart slow cooker—you won’t even need to brown them first.
Step 2: Add the Veggies and Soups
Next, pour in the frozen mixed vegetables and both cans of soup—cream of chicken and cream of celery. Give everything a good stir to mix it all up. The vegetables and creamy soups will create that signature, velvety gravy you’ll want to scoop up every drop of.
Step 3: Slow Cook the Base
Cover your slow cooker and set it to LOW for 3 hours or HIGH for 2 hours. Your kitchen will start to smell fantastic as the chicken and veggies bubble away in that rich, creamy base. This first cook allows the flavors to meld and ensures the chicken becomes extra tender.
Step 4: Mix the Biscuit Topping
While the base cooks, whisk together the Bisquick and milk in a medium mixing bowl. Don’t worry if the batter is a bit thin or has a few lumps—that’s exactly how you want it. This mixture will transform into the biscuit “cobbler” layer that soaks up all the savory juices below.
Step 5: Assemble and Finish Cooking
After the initial cooking time, pour the Bisquick mixture gently and evenly over the chicken filling in your slow cooker. Then, top it all off with slices of cold butter, spacing them over the batter. Pop the lid back on and cook for another 2 hours on HIGH or about 3 hours on LOW, until the biscuit topping is puffed and golden. Keep an eye on it near the end—every slow cooker runs a little differently!
How to Serve Slow Cooker Chicken Cobbler
Garnishes
As soon as it’s finished, sprinkle a generous handful of freshly chopped parsley over your Slow Cooker Chicken Cobbler. That pop of vibrant green livens up the look and adds a subtle freshness to complement the richness beneath.
Side Dishes
While this cobbler truly stands on its own, serve it with a crisp green salad or some steamed broccoli if you’d like to balance out the creamy warmth. Warm, crusty bread on the side is perfect for mopping up any extra sauce left on your plate!
Creative Ways to Present
For a fun twist, ladle portions into individual oven-safe ramekins and finish under a broiler for a few minutes to get the tops extra golden. Or, serve your Slow Cooker Chicken Cobbler in shallow soup bowls, letting those steaming layers of biscuit and filling show off for a rustic, inviting touch.
Make Ahead and Storage
Storing Leftovers
Cool leftovers to room temperature, then transfer them to airtight containers and refrigerate. The cobbler holds up beautifully for up to 3 days, and the biscuit layer soaks up even more savory flavors as it rests.
Freezing
If you’d like to make ahead, portion extra Slow Cooker Chicken Cobbler into freezer-safe containers once cooled. It keeps well frozen for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
For the best texture, reheat individual servings in a covered oven-safe dish at 350°F until warmed through, or gently warm in the microwave. Add a splash of milk or broth if the filling seems too thick after storing.
FAQs
Can I use rotisserie or leftover chicken?
Absolutely! Shred rotisserie chicken and add it during the first step with the veggies and soup. Since it’s already cooked, you may want to reduce the initial cooking time by about 30 minutes.
Can I make Slow Cooker Chicken Cobbler gluten-free?
Yes! Substitute gluten-free Bisquick for the topping, and be sure your canned soups are certified gluten-free. The results are still deliciously fluffy and hearty.
What other vegetables can I use in Slow Cooker Chicken Cobbler?
Feel free to mix things up—frozen butternut squash, sweet corn, or even chopped mushrooms all work beautifully and add a new twist.
My biscuit topping isn’t cooking through—what should I do?
If the topping looks pale or seems undercooked, uncover the slow cooker for the last 15-20 minutes of cooking. This helps excess moisture evaporate and lets the biscuit layer set up nicely.
Can I assemble this in advance?
You can prep the chicken and veggie filling a day ahead and refrigerate it. Just add the biscuit batter and butter when you’re ready to finish cooking for ultra-fresh biscuits on top.
Final Thoughts
If you’re dreaming of a dinner that delivers both big smiles and minimal effort, give this Slow Cooker Chicken Cobbler a try. It’s the kind of recipe that feels like a warm hug on a busy weeknight—or any night, really. Enjoy every creamy, biscuit-topped bite!
Print
Slow Cooker Chicken Cobbler Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: None
Description
This Slow Cooker Chicken ‘Cobbler’ is a savory twist on the classic dessert, featuring tender chicken and mixed vegetables in a creamy sauce, topped with a buttery biscuit cobbler crust. It’s a comforting and satisfying one-pot meal that cooks to perfection in the crockpot.
Ingredients
Chicken Mixture:
- 1 pound boneless skinless chicken breasts or tenderloins
- 3 cups frozen mixed vegetables
- 10.5 ounce cream of chicken soup
- 10.5 ounce cream of celery soup
Biscuit Topping:
- 2 cups Bisquick
- 2 cups milk
- 8 Tablespoons butter, sliced
Garnish:
- parsley for garnish
Instructions
- Prepare Chicken Mixture: Trim chicken into bite-sized pieces and place in the slow cooker. Add mixed vegetables, cream of chicken soup, and cream of celery soup. Stir to combine.
- Cook: Cover and cook on LOW for 3 hours or HIGH for 2 hours.
- Make Biscuit Topping: In a bowl, whisk together Bisquick and milk until a thin, lumpy mixture forms.
- Add Topping: Pour the Bisquick mixture over the chicken mixture. Top with sliced butter.
- Continue Cooking: Cover and cook for an additional 2 hours on HIGH or 3 hours on LOW.
- Serve: Garnish with parsley before serving.
Notes
- Your slow cooker may cook the biscuit mixture faster, so check for doneness earlier to prevent burning.
- Slow cookers vary, so adjust cooking times as needed based on your appliance.
Nutrition
- Serving Size: 1 serving
- Calories: 579 kcal
- Sugar: 10g
- Sodium: 1396mg
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 109mg
