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Creamy Slow-Cooker Chicken with Vegetables.

  • Recipe Submitted by on

Category: Main Dish, Dinner Party, Vegetables, Chicken

 Ingredients List

  • 3/4 pounds medium carrots, cut into 1-inch pieces
  • 2 stalks celery, thinly sliced
  • 1 small onion, chopped
  • 1/4 cup all-purpose flour
  • 1 1/2 pounds boneless, skinless, chicken breasts
  • 1/2 teaspoon poultry seasoning
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups fat-free, reduced-sodium chicken broth
  • 1 1/2 cups frozen peas
  • 1/2 cup heavy cream
  • Pinch nutmeg


1. In a 4- to 6-quart slow-cooker, toss together the carrots, celery, onion, and flour.

2. Season both sides of each chicken breast with poultry seasoning and place the chicken on top of the vegetables.

3. Sprinkle 1 teaspoon salt and 1/4 teaspoon black pepper on top of the chicken. Add the chicken stock.

4. Cover and cook on high until the chicken is cooked through, about 1.5 hours.

5. Remove the chicken and allow to cool until you're able to handle the pieces without burning your fingers. While the vegetables continue to cook, dice the chicken into bite-sized pieces. Reserve chicken in a bowl.

6. After 1 hour, put the chicken back in and add the peas, cream, and nutmeg. Stir to combine. Cover and cook until heated through, 5 to 10 minutes more. Serve hot.

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