Slow Cooker Smothered Chicken
A comforting dish featuring tender chicken cooked in a creamy, savory sauce, perfect for busy weeknights or gatherings.
Ingredients
For the Chicken
- 2 lbs boneless skinless chicken breasts Can substitute with thighs for richer flavor.
- 2 tablespoons olive oil Used for browning the chicken.
- 1 tablespoon chicken bouillon powder
- 1 teaspoon chili powder Adjust according to taste.
- 1 teaspoon lemon pepper
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes Adjust for spice preference.
- ½ teaspoon salt Adjust based on stock used.
For the Sauce
- 6 tablespoons butter For sautéing vegetables.
- 3 ribs celery, diced
- 1 large yellow onion, thinly sliced
- 5 cloves garlic, minced
- 3 tablespoons flour For thickening
- 4 cups chicken stock Use low-sodium for less salt.
Instructions
Preparation
- In a small bowl, combine chili powder, garlic powder, lemon pepper, salt, and red pepper flakes.
- Drizzle olive oil over both sides of the chicken breasts and coat generously with the seasoning mix.
- Brown the chicken in a skillet over medium heat with 2 tablespoons of olive oil for 2-3 minutes per side, then set aside.
- In the same pan, melt butter and sauté onions, celery, and minced garlic for 3-4 minutes.
- Sprinkle flour and chicken bouillon over the mixture, stirring for about a minute.
- Gradually whisk in chicken stock until smooth.
Cooking
- Nestle the browned chicken in the slow cooker, ensuring it's submerged in the sauce.
- Set slow cooker to high for 4 hours or low for 6 hours until the chicken is tender.
Serving
- Serve the chicken and sauce over white rice, mashed potatoes, or pasta.
- Consider adding a side salad or steamed vegetables.
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Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for up to 3 months. Thaw overnight before reheating.