Prep time: 15 mins | Cook time: 3 hrs | Serves: 10
Crockpot recipes have taken everyone by storm! By the time I got my crockpot, it’s been almost a year already since the craze started. And the first recipe I’ve made is this delicious Smothered Chicken. I was hesitant at first but it was a success! This crockpot version of my all-time favourite smothered chicken is certified family-approved with a straight five-star rating!
Ingredients
3 large chicken breast halves
2 cups Swanson 100% fat-free low sodium chicken broth
1/4 cup Gallo family wine, pinot grigo
1/4 cup heavy cream
2 tablespoons flour
1 tablespoon Italian seasoning
1 tablespoon paprika
1 teaspoon sea salt
1 teaspoon pepper
2 clove grated garlic
HOW TO MAKE CROCKPOT SMOTHERED CHICKEN
Step 1: After cleaning and removing the excess skin and fat from the chicken breast, lay it on a cutting board and slice it into parts.
Step 2: Pour in 2 cups of broth and wine in a crockpot and place the chicken in it.
Step 3: Combine the heavy cream with 2 tbsp flour in a bowl until well mixed. Then, pour this over the chicken.
Step 4: Into the pot, grate the garlic, and add the seasonings.
Step 5: Put the lid on and set the pot on high for 3 hours. Once the chicken is tender, remove it from the pot. Note that crockpots vary so keep an eye on the chicken while cooking and adjust the cooking time/temperature accordingly.
NOTES:
Serve this over rice or mashed potatoes and do not forget to pout the sauce over. You can even enjoy this over mashed cauliflower.
For a thick gravy: After taking the chicken out of the pot, spoon some of the sauce in a bowl and whisk it with about a tbsp flour. Make sure the lumps are gone before adding them back to the sauce. Heat the sauce, stirring until thick.
If preferred, you can serve this over egg noodles, too. Although I do not recommend it because it did not compliment the sauce. So I suggest enjoying this over rice, potatoes, or mashed cauliflowers instead. Also good if you are watching your carbs and weight.
Ingredients
- 3 large chicken breast halves
- 2 cups Swanson 100% fat-free low sodium chicken broth
- 1/4 cup Gallo family wine, pinot grigo
- 1/4 cup heavy cream
- 2 tablespoons flour
- 1 tablespoon Italian seasoning
- 1 tablespoon paprika
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 2 clove grated garlic
Instructions
Step 1: After cleaning and removing the excess skin and fat from the chicken breast, lay it on a cutting board and slice it into parts.
Step 2: Pour in 2 cups of broth and wine in a crockpot and place the chicken in it.
Step 3: Combine the heavy cream with 2 tbsp flour in a bowl until well mixed. Then, pour this over the chicken.
Step 4: Into the pot, grate the garlic, and add the seasonings.
Step 5: Put the lid on and set the pot on high for 3 hours. Once the chicken is tender, remove it from the pot. Note that crockpots vary so keep an eye on the chicken while cooking and adjust the cooking time/temperature accordingly.
Notes
Serve this over rice or mashed potatoes and do not forget to pout the sauce over. You can even enjoy this over mashed cauliflower. For a thick gravy: After taking the chicken out of the pot, spoon some of the sauce in a bowl and whisk it with about a tbsp flour. Make sure the lumps are gone before adding them back to the sauce. Heat the sauce, stirring until thick. If preferred, you can serve this over egg noodles, too. Although I do not recommend it because it did not compliment the sauce. So I suggest enjoying this over rice, potatoes, or mashed cauliflowers instead. Also good if you are watching your carbs and weight.
