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Creamy Slow Cooker Chicken Recipe

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This recipe for Creamy Slow Cooker Chicken is from Back In Time, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Carrots cut into 1 inch pieces
2 stalks Celery thinly sliced
1 Onion, chopped
1 box Baby Bella or other mushrooms, sliced in half
1/4 c. Flour
1 1/2 boneless Chicken Breasts
1/2 tsp. Poultry Seasoning
Salt and Pepper
1/2 c. dry White Wine
1/2 c. homemade or low-sodium Chicken Broth
1 c. frozen Peas
1/2 c. heavy Cream
Directions:
Directions:
In a slow cooker toss together the carrots, celery, onion, and flour.
Place the chicken on top and season with the poultry seasoning, 1 tsp. salt, and 1/4 tsp. ground pepper. Add the wine and chicken broth.
Cover and cook on low for 6 hours until the chicken and vegetables are tender.
About 20 minutes before serving add the mushrooms and stir.
Ten minutes before serving add the peas and 1/2 tsp. salt and stir all to combine. Cook for another 10 minutes.
Serve hot over or topped by biscuits.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This dish is great served over or topped by biscuits. I am not a biscuit maker so I put some Pillsbury biscuits in the oven to bake when I add the mushrooms and they are done when the dinner is ready.

 

 

 

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