Creamy Slow Cooker Chicken Breasts
Slow cooker chicken breasts feature an easy creamy gravy, carrots and celery. Put the ingredients in the slow cooker and press the button!
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 20 minutes
- Yield: 4 servings 1x
- Category: Chicken Breasts, Slow Cooker
- Method: Slow Cooker
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
- Pat the chicken breasts with paper towels to day and then sprinkle with salt and pepper.
- 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.
- Put the carrot and celery pieces and onions in the slow cooker; arrange the chicken breasts on the vegetables.
- Pour the sauce mixture over all.
- 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.
- With 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.
Find it online: https://classic-recipes.com/creamy-crock-pot-chicken/