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This Slow Cooker Chicken “Cobbler” is a simple recipe made in the crockpot filled with creamy chicken and vegetables and topped with a biscuit cobbler topping. Cobblers don’t just have to be for dessert!
Crock Pot Chicken Cobbler
Slow cooker chicken cobbler is the love child of chicken stew and a deconstructed chicken pot pie. A savory cobbler, if you will!
Versions of this recipe have been making waves on social media so naturally, I had to give it a try. If you know me, you know I love a good slow cooker recipe, so I wanted to use a crock pot just to save myself a bit of effort.
With just 15 minutes of prep time, this easy chicken cobbler made with chunks of juicy chicken and veggies in a thick creamy sauce and then topped with a biscuit mix has become one of my family’s new favorite recipes.
It’s the ultimate satisfying comfort food perfect for chilly weather, busy weeknights, and Sunday dinner!
The whole family will be asking for seconds, so make sure to double the recipe if needed!
Come hang out in my Easy Slow Cooker Recipe Facebook group for more recipes the whole family will love!
Why you’ll love Slow Cooker Chicken Cobbler
A savory cobbler – If you’ve only ever had fruit cobblers up until now, you’re in for a real treat. This one is so full of flavor and Southern charm!
Budget-friendly favorite recipe – This is wholesome family-friendly eating on a dime! Fuss-free, nutritious, and delicious.
Customizable – You can use different cuts of chicken, whatever veggies you’ve got in your fridge that you want to clear out of there, and you can also adjust the seasonings to your liking.
Equipment you’ll need
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
- Chicken: I use boneless skinless chicken breast cut into 1” cubes, but you can also cut chicken tenderloins if you prefer. Trim any excess fat before adding the pieces to the crock pot.
- Vegetables: To make things super convenient, I toss in frozen mixed veggies. You can use fresh vegetables too or clean out your fridge and use what you’ve got.
- Cream Soups: Cream of chicken and cream of celery both add creaminess and seasoning to the dish. They come with their own flavorful herbs and spices, which eliminates the need to add any more. I have an easy homemade cream of chicken substitute made with chicken broth, milk, butter, flour, and seasoning if you need it.
- Bisquick: This is a popular dry biscuit mixture that when combined with a liquid makes a batch of buttery crumbly biscuits. I do have a 3-ingredient drop biscuit recipe you can use too!
- Milk: What we use to mix with the biscuit mixture to take it from a dry powder to biscuit dough. We use these drop biscuits as the cobbler topping to the chicken stew filling.
- Butter: Pats of butter get melted into the topping making them so deliciously buttery and moist. Use salted or unsalted butter, either will work.
- Parsley: A garnish that gives the creamy cobbler a brighter finish.
How to make Slow Cooker Chicken Cobbler
- Step One: Add the chicken, vegetables, and both cans of soup to the bottom of the slow cooker and mix to combine.
- Step Two: Cover with the lid and cook on LOW for 3 hours or HIGH for 2 hours.
- Step Three: Towards the end of the cooking time, mix the Bisquick and milk in a medium mixing bowl. It will be thin and a bit lumpy. Pour it over the chicken mixture then top with butter slices. All slow cookers cook differently so keep an eye on your biscuit mix after you add it. You do not want it to burn, but you do want it to cook through.
- Step Four: Place back on the lid and cook for another 2 hours on HIGH or 3 hours on LOW. Use a serving spoon to scoop out individual servings and garnish with parsley. Enjoy!
What to serve with this Savory Cobbler Recipe
This is a complete meal all on its own. Unlike a classic chicken stew, where I’d normally serve it with these 1-hour dinner rolls or 3 ingredient biscuits, crock pot chicken cobbler has it built right in!
So, because of this, I would recommend a simple side salad, if you want to round out the meal.
I also like to serve it with a warm dessert like a brownie with a scoop of ice cream or a single serving chocolate chip cookie. Pure comfort food!
Possible Substitutions/Additions
- Omit the Bisquick and serve it as a stew with biscuits on the side.
- Add some freshly grated sharp cheddar cheese to the biscuit dough for crusty cheddar biscuits.
- Add any mixture of vegetables your family likes. Green beans, sweet potatoes, white potatoes, mushrooms, celery, onions, carrots, etc.
- For extra seasoning, sprinkle in some poultry seasoning, garlic powder, tarragon, sage, or any different mixes of herbs and spices you like.
How to reheat and store leftovers
How to store it
Keep any leftovers in an airtight container once it has completely cooled. Any extra moisture will make the biscuits even soggier than they’ll already become.
How long will slow cooker chicken cobbler last in the fridge?
Up to 3 days. When you are serving or transferring the chicken cobbler, be careful to keep the biscuit layer on top. That will help keep as much of it crispy for as long as possible.
Can I freeze it?
You can, however, the topping will most likely become soggy once it is thawed.
How to reheat it
Simply pop your single serving in the microwave to reheat it. If you want to use the oven for a larger portion, you can. It may also help to get some of the crispness back into the biscuit topping.
FAQs
Can I make this with another kind of meat?
Sure you can! Aside from using chunks of chicken or shredded chicken, you can use turkey instead. This is a great recipe for leftovers after the holidays!
Why is it called a cobbler?
Traditionally, cobblers are a dessert made with a fruit base and topped with a biscuit topping. Some say the topping looks like a cobblestone road. Our slow cooker chicken cobbler is a savory version with the same idea.
Can I make this ahead?
Yes! This is a great way to avoid the soggy topping. Cook the filling up until the point you add the biscuit mixture. Let it cool, cover and store it overnight and a couple of hours before you’re ready to serve it, add the topping and continue cooking as directed.
Need more hearty crockpot stew recipes? Try these:
How about more slow cooker chicken recipes?
Slow Cooker Chicken Bacon Ranch Sandwiches
Slow Cooker Honey Garlic Chicken & Noodles
Click here for my entire collection of slow cooker recipes.
Slow Cooker Chicken Cobbler
Equipment
Ingredients
- 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
- 2 cups Bisquick
- 2 cups milk
- 8 Tablespoons butter sliced into tablespoons
- parsley for garnish
Instructions
- Trim the chicken into bite size pieces and add to the basin of a 6 quart slow cooker.
- Pour in the mixed vegetables and both cans of soup and stir to combine.
- Cover and cook on LOW for 3 hours or HIGH for 2 hours.
- To a medium mixing bowl, whisk together the Bisquick and milk. It will be thin and a bit lumpy.
- Pour the Bisquick mixture over the chicken mixture and top with the sliced butter.
- Replace cover and cook another 2 hours on HIGH or 3 hours on LOW.
- Garnish with parsley and serve!
Notes
- Your slow cooker may cook the biscuit mixture sooner than 2-3 hours. Keep an eye after you add it to prevent burning.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
This looks so good and easy I want to make it for my family. I was toying with the idea of adding onion soup mix and I was wondering what you thought about that or maybe minced onions I’m not sure.
You could definitely swap the cream of chicken for cream of onion (does your store carry that? Some people have told me it’s hard to find) or add minced onion.
I used the oven method in my crock pot. I melted 4T butter in the bottom of the crock pot, added the bite size chicken pieces, then peas and carrots, s/p, then cheddar cheese. Do not mix. I combined one box of Red Lobster Cheddar Biscuit Mix with the packette with 2 cups of milk and poured it over the cheese. Do not mix. I combined 2 cups of chicken stock with one can of cream of chicken soup and poured it over the biscuit mix. Topped with a few more pads of butter and cooked high for 2 hours and low for 3 hours. YUM!!
Thank you Linda 🙂