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Creamy Slow Cooker Chicken Breasts

creamy slow cooker chicken breasts

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Slow cooker chicken breasts feature an easy creamy gravy, carrots and celery. Put the ingredients in the slow cooker and press the button!

Ingredients

Scale
  • 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

  1. Pat the chicken breasts with paper towels to day and then sprinkle with salt and pepper.
  2. 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.
  3. Add the chicken stock; cook, stirring, until thickened. Stir in the thyme and bay leaf.
  4. Put the carrot and celery pieces and onions in the slow cooker; arrange the chicken breasts on the vegetables.
  5. Pour the sauce mixture over all.
  6. Cover and cook on low for 5 to 6 hours, or on high for about 2 1/2 to 3 hours.
  7. Add the peas to the pot and replace the lid. Continue cooking on high for 10 minutes.
  8. With a slotted spoon, transfer the chicken and vegetables to a serving dish and keep warm.
  9. Strain the sauce into a medium saucepan.
  10. Bring the sauce to a simmer and continue to cook for 2 to 5 minutes, or until slightly reduced and the flavors are concentrated.
  11. Add the cream. Taste and season with more salt and pepper, as needed.