Crock Pot Smothered Chicken
Slow-cooked to perfection, Crock Pot Smothered Chicken is a tender and juicy delight. The creamy gravy is the perfect finishing touch for a satisfying meal.
Servings: 6 servings
Calories: 350kcal
Equipment
- crock pot (slow cooker)
- small bowl
Ingredients
- 2 pounds chicken thighs (4-6 bone in or boneless thighs)
- 1 small yellow onion, sliced
- ½ cup all purpose flour
- 1 tablespoon Lawry's or your favorite seasoning
- ¾ cup low sodium chicken broth
- 4 stalks kale, sliced into thin ribbons (approx. 2 cups)
- 1 cup mushrooms, sliced (optional)
- ½ cup whole milk
- 1 tablespoon corn starch
Instructions
- Mix flour and seasoning. Dredge chicken thighs in flour mixture. Place chicken on the bottom of the slow cooker, cover with onions and mushrooms.
- Add the chicken broth and top with sliced kale. Cook for 6 hours on low, or 3 hours on high.
- The chicken is done when it reaches an internal temperature of 165º. (Boneless chicken thighs may be fully cooked in as early as 2 hours on a high setting). Remove the chicken to a plate.
- In a small bowl, stir milk and corn starch together until smooth. To speed up the thickening process, microwave mixture for 30 to 45 seconds before adding to slow cooker.
- Add cream mixture to the crock pot, stir until well mixed and smooth. Return chicken to slow cooker and dip in the sauce. Spoon the kale and creamy sauce over chicken when serving.
Video
Notes
This recipe has a rich, savory sauce that is full of flavor. For a Taco Tuesday inspired dinner, try these chicken slow cooker enchiladas.
How to Store Smothered Chicken:
Leftovers will keep well in the fridge for up to 3 days. You shouldn't freeze this meal, as the kale and cream sauce will separate.
Nutrition
Serving: 1thigh | Calories: 350kcal | Carbohydrates: 12g | Protein: 24g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 128mg | Sodium: 1281mg | Potassium: 395mg | Fiber: 1g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg