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Creamy slow cooker chicken over jasmine rice with a crockpot in the background.
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Slow Cooker Creamy Chicken

This Slow Cooker Creamy Chicken recipe is rich, comforting, and easy to make with simple ingredients. Serve over rice or pasta. Title: Slow Cooker Creamy Chicken Author: Courtney’s Sweets Servings: 4 servings Calories: ~360 per serving (without rice) Prep Time: 15 minutes Cook Time: 6 hours Total Time: 6 hours 15 minutes
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Main Course
Cuisine: American
Keyword: slow cooker chicken breast, slow cooker creamy chicken
Servings: 4 servings
Calories: 298kcal
Author: Courtney

Equipment

Ingredients

  • 4 boneless skinless chicken breasts
  • 3 tablespoons olive oil divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 medium yellow onion diced
  • 4 celery stalks sliced
  • 1/4 cup all-purpose flour
  • 1 cup water
  • 1 cup 2% milk
  • 1 teaspoon Chicken Bouillon Better Than Bouillon chicken base

Instructions

  • *Note, if you do not have a searing slow cooker you can do the chicken and the gravy portion on the stove top in a skillet.
  • Set the slow cooker to the sauté setting if available. Add 1 tablespoon olive oil and place the chicken breasts in the pot. Season with kosher salt, black pepper, paprika, granulated onion, and granulated garlic. Brown the chicken for about 2-3 minutes per side until lightly golden. The chicken does not need to cook through as we'll slow cook. Remove the chicken and set aside.
    4 boneless skinless chicken breasts, 3 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon granulated garlic, 1 teaspoon granulated onion, 1 teaspoon paprika
  • Add the remaining 2 tablespoons olive oil to the slow cooker. Add the diced onion, sliced celery, and dried thyme. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
    1 teaspoon dried thyme, 1 medium yellow onion , 4 celery stalks
  • Sprinkle the flour evenly over the vegetables and stir well so everything is coated. Cook for about 1 minute while stirring to remove the raw flour taste.
    1/4 cup all-purpose flour
  • Slowly pour in 1 cup water while stirring constantly until the mixture becomes smooth and lightly thickened.
    1 cup water
  • Stir in the Better Than Bouillon chicken base until fully dissolved, then add the milk and mix well.
    1 cup 2% milk, 1 teaspoon Chicken Bouillon
  • Return the chicken breasts to the slow cooker and nestle them into the sauce.
  • Cover and cook on LOW for 4-6 hours, or until the chicken is very tender and reaches an internal temperature of 165°F according to USDA safe cooking guidelines for poultry.
  • Remove the chicken from the slow cooker and shred or slice it into bite sized pieces.
  • Return the chicken to the slow cooker and stir it into the sauce.
  • Serve warm over rice, pasta, or potatoes.

Video

Notes

  • Substitutions: Chicken thighs can replace chicken breasts for a richer flavor. Whole milk or half-and-half can be used instead of 2% milk for a creamier sauce. A gluten free 1-for-1 flour blend may replace the all-purpose flour.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze without rice for up to 3 months.
  • Reheat: Reheat gently on the stovetop or in the microwave. Add a splash of milk or water to loosen the sauce if it thickens during storage.

Nutrition

Serving: 1serving | Calories: 298kcal | Carbohydrates: 13g | Protein: 27g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 754mg | Potassium: 591mg | Fiber: 1g | Sugar: 4g | Vitamin A: 370IU | Vitamin C: 4mg | Calcium: 97mg | Iron: 1mg