Smothered Chicken {A Southern Classic! Cooked in a crockpot...there is more to cooking in a crockpot than just beans!}

3:17 PM
Smothered Chicken can be cooked in a crockpot for 4 hours on high or 8 hours on low.  The aroma will keep your fork close to dig in when ready!

Crockpot recipes make me happy happy happy! You can almost cook anything in a crockpot these days. The wonderful recipes our Grandmothers used to work on half of the day can be cooked in a sleeper pot. (That's what I call a crockpot!) 

More times than not, I use my crockpot at night while I am sleeping. The aroma hovers over my bed in the mornings calling me to the kitchen, and whala my meal is ready, so I turn it on warm.

Usually, Sundays are busy for us, and all of us are ready to eat as soon as we walk in the door from church.  I just turn the crockpot to warm when I get up, and all I have to do, is set the plates and silverware out, and we are good to go.

I found this recipe for Crockpot Smothered Chicken on Pinterest.

I quickly pinned it and immediately added the ingredients to my grocery list.  I added a few chicken wings that I had in the freezer to the crockpot, in addition to the chicken breast.

I find that chicken breast can be a little bland even with all the seasoning, so I add chicken wings or thighs to add some flavor.  The added carrots, leeks, and mushroom make this a complete meal in one pot.

The recipe was absolutely delicious.  You can serve it over mashed potatoes, buttered noodles, or rice.   As you can see, this time I served it with the buttered noodles, and fresh asparagus.  

You will find step by step instructions for the recipe here.

Crockpot Smothered Chicken
Recipe adapted from:  Delightful Country Cookin

2 leeks thinly sliced and washed in a bowl of water
3-4 whole carrots, peeled and sliced 1/2 inches
4 celery stalks, sliced 1/2 inches
6 medium size chicken breast
1 teaspoon tarragon flakes
4 sprigs fresh thyme
1/2 teaspoon black pepper
8 oz. fresh sliced mushrooms
10 3/4 oz. canned cream of chicken soup
1 teaspoon basil paste
1 oz. onion soup mix
2 tablespoon cornstarch
1/3 cup dry wine (or water)

Place leeks, carrots, and celery in a large slow cooker.  Arrange chicken breast over the top.  Sprinkle with seasons.

Top with mushrooms.  In a separate bowl, combine soup, basil paste, and soup mix; pour over chicken.

Cover and cook on high setting for 4 hours (5 hours if using frozen chicken breast).

In a separate bowl, combine cornstarch and wine.  Pour over chicken an stir well.

Continue cooking on high setting, uncovered, for an additional 10 minutes, or until sauce has thickened.

Serve over rice, mashed potatoes, or buttered noodles.

Note:  The time to allow cooking may vary according to each slow cooker.  Mine took 6 hours.

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Kay Little
Kay Little

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