Chicken breasts are tasty when cooked in the slow cooker with a creamy gravy. Carrots and celery are included in this delicious slow cooker chicken.
PrintCreamy 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.
