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. Tender chicken slowly simmers in a flavorful gravy with carrots, celery, and onions, creating a cozy one-pot dish. Unlike some slow cooker chicken recipes that can turn dry, this version uses a simple homemade sauce to keep the chicken moist and flavorful. 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.
?Tips
- Avoid overcooking. Boneless, skinless chicken breasts are lean and can dry out if cooked too long. Stick to the recommended time and check for doneness around the minimum stated time.
- Layer the vegetables on the bottom. This helps create a buffer, allowing the chicken to cook gently without sticking to the pot.
- Use low-sodium broth. Slow cooking concentrates flavors, so starting with unsalted or low-sodium stock helps you control the saltiness of the final dish.
- Finish with cream at the end. Adding dairy too early can sometimes cause it to separate, so stir it in after reducing the sauce for a smooth, silky texture.
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 and Reheat
Refrigerate: Transfer the cooled chicken and vegetables to an airtight container and refrigerate for up to 3 days. Store the sauce separately if possible.
Freeze: Not recommended because the cream sauce may separate and change texture.
To Reheat: Warm the chicken and vegetables gently in a covered skillet or saucepan over low heat, adding a splash of broth or cream if the sauce is too thick. Heat until piping hot, at least 165°F.
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.
