Crockpot Chicken Fricassee – Classic stewed chicken brings comfort to the table on a busy weeknight.
To begin, combine 1 teaspoon of smoked paprika, 1/2 teaspoon each of thyme, parsley, rosemary and sage, and 1/4 cup all-purpose flour in a gallon sized ziplock bag. Give it a shake to mix them together.
You’ll need a whole chicken, cut into pieces. Pat them dry with a paper towel.
Place the chicken pieces in the bag and shake to coat.
In a large, heavy skillet heat a tablespoon each of butter and extra virgin olive oil over medium high heat.
Brown the chicken on each side. Work in two batches, add additional oil & butter for the second batch if needed.
Cook these about 3 minutes on each side.
If the chicken breasts are “crazy big,” cut them in half with a cleaver.
Once the chicken pieces are browned on the outside, place them in your crockpot.
While the chicken is browning, slice 4 carrots and dice a medium onion.
Place the carrot and onion in the crockpot with the chicken.
In a measuring cup, measure out 1 cup of chicken broth and a half cup of white wine.
Add in a teaspoon each of salt and pepper, two tablespoons of flour, and 3 cloves of garlic that have been grated. Whisk those all together.
Pour the mixture over the top of the contents of the crockpot.
Cover and cook on low for 4-5 hours. Serve over cooked egg noodles or brown rice.
.
Enjoy!
Crockpot Chicken Fricassee
Ingredients
- 1 tsp smoked paprika
- ½ tsp thyme
- ½ tsp parsley
- ½ tsp rosemary
- ½ tsp sage
- ¼ cup + 2 Tb all-purpose flour, divided
- 1 whole chicken, cut up
- 1 Tb butter, more if needed
- 1 Tb extra virgin olive oil, more if needed
- 4 carrots, sliced
- 1 medium onion, diced
- 1 c chicken broth
- ½ c white wine
- 1 tsp salt
- 1 tsp black pepper
- 3 cloves garlic, grated
- 8 ounces egg noodles, cooked or 4 cups cooked brown rice for serving.
Instructions
- To begin, combine the smoked paprika, thyme, parsley, rosemary, sage, and ¼ cup all-purpose flour in a gallon sized ziplock bag. Give it a shake to mix them together.
- Pat the chicken pieces dry with a paper towel.
- Place the pieces in the bag and shake to coat. In a large, heavy skillet heat a tablespoon each of butter and extra virgin olive oil over medium high heat. Brown the chicken on each side. Work in two batches, add additional oil & butter for the second batch if needed.
- Cook these about 3 minutes on each side. If the chicken breasts are “crazy big,” cut them in half with a cleaver. Once the chicken pieces are browned on the outside, place them in your crockpot.
- Place the carrot and onion in the crockpot with the chicken. In a measuring cup, combine the broth, wine, salt, pepper, remaining flour and grated garlic. Whisk those all together. Pour the mixture over the top of the contents of the crockpot.
- Cover and cook on low for 4-5 hours. Serve over cooked egg noodles or brown rice.
- Enjoy!
Nutrition
Nutritional information is auto-generated and the accuracy is not guaranteed.
Parsley, sage, rosemary and thyme do indeed bring comfort in song (remember Simon & Garfunkel?) and in the crockpot simmering away with chicken =) Yum! Thank you for the recipe, Constance!
That looks delicious AND do-able!
Thank you Constance for the nice recipe. Have a good weekend!
You too Liz!!