Crockpot Chicken Fricassee

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

Constance Smith - Cosmopolitan Cornbread

Slow Cooker Chicken Fricassee – Classic stewed chicken brings comfort to the table on a busy weeknight.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 20 minutes mins

Course Entrées - Main Dishes

Cuisine American

Servings 5

Calories 531 kcal

Ingredients

  

1x2x3x

• 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

Serving: 1cCalories: 531kcalCarbohydrates: 50gProtein: 34gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 12gCholesterol: 94mgSodium: 660mgFiber: 5gSugar: 2g

Nutritional information is auto-generated and the accuracy is not guaranteed.

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