Crock Pot Smothered Chicken

Braunda, I threw all the ingredients for this into the crockpot and went out into the beautiful spring air today and had an excellent chicken dinner waiting for me on my return! The chicken is so tender with this recipe that it simply falls off the bones! I served it with mashed potatoes and Bergy's Stir Fried Asparagus with Mushrooms recipe #22865, and a crisp green tossed salad. Delicious and simple! What more could you ask? Thank you so much, Braunda, for sharing this recipe with all of us on Zaar!

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This was great! I added an extra 1 1/2 tsp flour, because of brau's stern admonishment to watch the fat (I prepared this in the oven), and it came out fantastic. Kudos to Brau! Now if only we could see more turtle recipes......

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I don't know which was better, the recipe the first time or the hot chicken and gravy open-faced sandwiches the next day. I used mushroom garlic soup as only kind I had on hand. In doing so I did not add more garlic.

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Braunda, we really loved this chicken! I followed your recipe exactly. Cooked for 5 hours on high. It was so tender and the gravy was delicious! We had it with fresh sauted spinach and steamed carrots with ginger. Great! Thanks!!

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Perfect for a Sunday dinner! If you really want to watch the fat content you can use Campbells Cream of Mushroom and skim milk. I did increase the flour to 2 1/2 tablespoons to thicken it since I used skim milk. It didn't compromise the taste at all. I love using my Crock pot and this was a great recipe for it! Thanks!

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I added a can of cr. of chicken soup also. My husband and I both loved it. He told me I could make it anytime. It was very tender and tasty.

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Fast, easy and very tasty meal. Perfect for these hot days here. It was a snap to put together. My kids loved it, even my 16 month old. Served it over buttered egg noodles, and had steamed brocolli and a salad. Great dinner. Thank you for this one!

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This is such a good tasty and easy meal! I halved the recipe because it is just the 2 of us- did not change a thing (used chicken breasts though). We had ours over egg noodles. Thanks so much for sharing- We will be having this again soon! Thanks!!!

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Very good. I used 4 boneless, skinless chicken breasts, cooked them on high for 4 hours. I took meat out and shredded it - no effort at all as the chicken was very tender. The sauce was not as thick as we prefer so, before adding the meat back, I followed another's advice and made a beurre manie (had no clue what that is so I looked it up and it is a mixture of flour and butter... I used 2T each... kneaded together and added to sauce). I also added some sour cream - I didn't measure but it was probably 1/4 cup or so. We served over rice but I think it would be delicious over egg noodles. Thank you.

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Very simple, and simply delicious! I used frozen chicken breasts and cooked on high for somewhere between 5 and 6 hours. I forgot to put in the flour, so I had to add a little cornstarch mixed with water about 30 minutes before I served it to thicken the sauce. I used Tony Chachere's Creole Seasoning instead of pepper. And I added one onion, cut into wedges. Otherwise, I followed the recipe as written. It turned out great just like it was, and I also think the recipe has the potential to be varied in pretty much whatever way you can think of. Next time I might add some bell peppers or mushrooms, or maybe a little sour cream at the end of the cooking time. The chicken was wonderfully tender, and I'll definitely be making this again. Thanks, Braunda!

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Hi Braunda: A very quick, easy and tasty meal to prepare and it was ready for me when I got home from a hard day in the "trenches". All that was left to do was prepare the rice, and Uncle Ben makes that a 5-minute "non-chore". Because of dietary implications, I use Soy Milk, and it did nothing to compromise your recipe. Substituted the garlic powder with crushed, fresh garlic. Also added additional flour for gravy thickening, because I like a thicker sauce. A perfect dinner on a perfect, cold, winter day. Thank you Braunda. Added to our grace, was an earnest prayer for your family's special needs. God Bless you.

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I usually make this in my electric skillet,,first breading the chicken, fry quickly on both sides then the rest of the recipe is the same. I wasn't going to be home to watch the skillet, so used this method and it is very good. The chicken so tender, gravy made, was a good dinner that my dh and I liked very much. Followed the exact recipe, had no problems, turned out as stated. I used the thighs, legs and breast from a whole chicken, removing what bone I could and removed all the skin. Thanks for posting, this a a keeper recipe for us!!

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I have made this recipe many times and I love it! Sometimes I will also add veggies like frozen corn and asparagus. I also add a few more seasonings and put it on top of rice. I even add a bit of shredded cheese to the top and add some chives flavored cream cheese. I never use flour but I am making it tomorrow so I will see how it turns out.

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I found this to be very very bland. My husband ate it and said it was "okay".... usually he says things are very good. I couldn't even eat it.

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Very good and easy! Even my picky son enjoyed this. Thanks!

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Made this for dinner tonight. Served over white rice. DBF and I thought it was edible, but it was quite bland. We felt like it could be better with a little kick to it. I'm not sure if i'll make this again. If I do, i'll have to tweak it some. Thanks!

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This was wonderful!! I've made it several times,but I moved and therefore forgot about it. So glad I found it saved in one of my cookbooks!! I served it tonight over buttered noodles with a lil' chicken bouillion added to them. Great!! Thanks for sharing!!

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This was a wonderful dish to come home to after church. DH likes a true old fashioned "Sunday Dinner" but that isn't always possible...especially on the Sundays when we have the outreach ministry at a local Nursing Home. Well, this dish gave DH the satisfaction of an old time "Sunday Dinner" yet it took a huge load off of me as I did not have to slave away in the kitchen then run out the door. I will definitely make this dish again.

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Walnted a fast crockpot dinner, and this fit the bill...it was very good, and so easy to prepare...it is definitely a keeper and will be used again in our home...thanks for sharing this.

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For the amount of effort required this was very good. We both enjoyed it. I am always happy to have something that can go into the slow cooker without pre-browning. Thank you, Braunda, for the recipe.

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