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 teaspoon smoked paprika
- ½ teaspoon thyme
- ½ teaspoon parsley
- ½ teaspoon rosemary
- ½ teaspoon 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 teaspoon salt
- 1 teaspoon 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
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
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!!