Creamy Slow Cooker Chicken Breasts
Chicken breasts make a tasty meal when cooked in the crockpot with a creamy gravy. Carrots and celery are included in this tasty slow cooker recipe.
These creamy slow cooker chicken breasts are the ultimate hands-off comfort meal. The chicken cooks gently with carrots, celery, onions, and a simple homemade gravy that thickens beautifully in the slow cooker. A touch of cream is stirred in at the end, adding a rich, velvety finish.
This is a great recipe for busy weekdays or relaxed weekends—you can prep it in minutes and let the slow cooker do the work. Serve it over mashed potatoes, rice, or egg noodles for a hearty and satisfying dinner that the whole family will love.
What You’ll Like About This Dish
Easy slow cooker meal. Minimal prep and simple ingredients make this a weeknight favorite.
Rich homemade gravy. A quick butter-flour sauce creates a creamy base.
Veggies included. Carrots, celery, and onions cook right in the pot.
Ingredient Notes
- Chicken breasts: Boneless and skinless—cook gently for tender results.
- Butter and flour: Form a quick roux for the gravy.
- Garlic: Adds depth and savoriness to the base.
- Chicken stock: Use unsalted or low sodium to control seasoning.
- Thyme and bay leaf: Simple herbs that bring flavor without overpowering the dish.
- Carrots, celery, and onions: Classic aromatics that cook down into the sauce.
- Peas: Optional, added at the end for color and sweetness.
- Heavy cream: Finishes the sauce with rich, silky texture.
Steps to Make Creamy Slow Cooker Chicken Breasts
- Pat the chicken dry and season with salt and pepper.
- Make the sauce by melting butter, adding garlic, then stirring in flour.
- Whisk in chicken stock and cook until thickened; add thyme and bay leaf.
- Place carrots, celery, and onions in the slow cooker.
- Arrange the chicken breasts on top of the vegetables.
- Pour the sauce mixture over everything.
- Cover and cook on low or high until the chicken is tender.
- Add peas near the end of cooking, if using.
- Remove chicken and vegetables, then strain the sauce into a saucepan.
- Simmer to reduce slightly, then stir in cream and adjust seasoning.
Tips for Slow Cooker Chicken Breasts
- Drying the chicken before seasoning helps the sauce adhere better.
- Whisk the sauce constantly so the roux stays smooth.
- Place the vegetables on the bottom—they need more heat than the chicken.
- Simmering the strained sauce concentrates flavor before adding cream.
Recipe Variations
- Condensed soup shortcut. Skip the butter, flour, and stock mixture and pour 1 can of cream of chicken or cream of mushroom soup (undiluted) over the chicken and vegetables before cooking.
- Add potatoes. Cut waxy potatoes, like Yukon Gold, into 2-inch chunks and add them with the carrots and celery for an all-in-one meal.
- Herb swap. Replace thyme with Italian seasoning, rosemary, or tarragon for a different flavor profile.
- Mushroom lovers. Add 8 ounces of sliced mushrooms with the vegetables for extra texture and earthy flavor.
- Cream cheese finish. Stir in 4 ounces of softened cream cheese instead of heavy cream for a tangy, richer sauce.
Serving Suggestions
- Serve over mashed potatoes or creamy polenta to soak up the flavorful gravy.
- Pair with a simple green salad or roasted green beans for a complete meal.
- Add crusty bread or biscuits to mop up the sauce.
- Garnish with fresh parsley or thyme leaves for a pop of color and freshness.
How to Store
Refrigerate: Store chicken, vegetables, and gravy together in an airtight container for up to 4 days.
Reheat: Warm gently on the stovetop or in the microwave, adding a splash of stock if needed.
Freeze: Freeze without the cream for best texture. Add cream after reheating.
Creamy Slow Cooker Chicken Breasts
Ingredients
- 1 1/2 pounds chicken breasts, boneless, skinless
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken stock, unsalted or low sodium
- 1 teaspoon dried thyme
- 1 medium bay leaf
- 4 carrots, cut into 2-inch pieces
- 4 ribs celery, cut into 1-inch pieces
- 2 medium onions, halved and thickly sliced
- Optional: 1 1/2 cups frozen peas, thawed
- 1/2 cup heavy cream
Instructions
- Prepare the Chicken: Pat the chicken breasts with paper towels to dry and then sprinkle with salt and pepper.
- Prepare the Sauce: • Melt the butter in a saucepan over medium heat. Add the garlic and cook for 1 minute. • Add the flour to the butter and garlic and continue to cook for 2 minutes longer, stirring constantly. • Add the chicken stock; cook, stirring, until thickened. Stir in the thyme and bay leaf.
- Add Ingredients to the Slow Cooker: Put the carrot and celery pieces and onions in the slow cooker; arrange the chicken breasts on top of the vegetables and pour the sauce mixture over all.
- Slow Cook: Cover and cook on low for 5 to 6 hours, or on high for about 2 1/2 to 3 hours. Add the peas to the pot and replace the lid. Continue cooking on high for 10 minutes.
- Finish the Dish: Using a slotted spoon, transfer the chicken and vegetables to a serving dish and keep warm. Strain the sauce into a medium saucepan. • Bring the sauce to a simmer and continue to cook for 2 to 5 minutes, or until slightly reduced and the flavors are concentrated.·• Add the cream. Taste and season with more salt and pepper, as needed.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
