Go Back
A crockpot filled with savory Chicken Cobbler, surrounded by fresh vegetables and herbs on a rustic kitchen counter

Chicken Cobbler

This cozy comfort food is perfect for chilly evenings!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 lbs boneless chicken breasts cubed
  • 1 bag frozen mixed vegetables 16-ounce bag
  • 2 cans cream of chicken soup 10.5 ounces each; condensed, not ready-to-serve
  • 1 cup milk
  • 1 cup biscuit mix Bisquick Original or equivalent all-purpose baking mix
  • 1/4 cup butter sliced

Method
 

  1. Cut the chicken into even 1-inch pieces. Add it to a 6-quart slow cooker with the frozen vegetables and both cans of condensed soup; stir to combine.
  2. Cover and cook on LOW for about 3 hours or HIGH for about 2 hours, until the chicken reaches 165°F in the thickest pieces.
  3. Whisk the baking mix and milk together; this makes a thin cobbler batter. Pour it evenly over the hot filling without stirring it in, then distribute the butter slices over the surface.
  4. Cover and cook on HIGH for about 1–2 hours more. Begin checking the topping after 1 hour and continue until its center is set and a skewer comes out without wet batter. The covered cooker will not brown the top.
  5. Spoon into bowls and serve hot. The timing shown allows 3 hours on LOW for the filling plus up to 2 hours on HIGH for the topping.