Crock Pot Chicken With Mushrooms and Leeks (Low Carb)
photo by Miss Fannie
- Ready In:
- 6hrs 15mins
- 1⁄3 cup sour cream
- 1⁄3 cup heavy cream
- 1 tablespoon butter
- 10 ounces mushrooms, sliced
- 2 leeks, cut in half lengthwise and sliced crosswise
- 2 tablespoons white wine or 2 tablespoons sherry wine
- 1 1⁄2 tablespoons Dijon mustard
- 1 teaspoon thyme
- 1⁄2 - 1 teaspoon celery salt (to taste)
- 1 teaspoon pepper
- 1 -3 garlic clove, crushed
- 2 lbs boneless skinless chicken breasts or 2 lbs boneless skinless chicken thighs
- In a glass jar, mix together the sour cream and heavy cream until well blended, then put lid on jar and let sit at room temperature until ready to serve chicken.
- Grease the crock pot with the butter and leave any extra in the bottom.
- Put all ingredients in the crock pot, except for the chicken and the crème fraîche, and mix well.
- Add the chicken and mix again.
- Cover and cook on LOW for 6 hours.
- Remove chicken to a plate and cover to keep warm.
- Remove 1/4 cup cooking juices and discard.
- Mix the crème fraîche into the vegetable mixture, then return the chicken to the crock pot and stir to coat the chicken.
Questions & Replies
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This was a wonderful dish. The first one I attempted in my new crockpot. The flavor was excellent. I forgot to leave out the creme fraiche and needed to drain more of the sauce or maybe even reduce it on the stove to keep all the flavor. I would also reduce the cooking time or chill the chicken as mentioned by peeblyweebly.<br/><br/>I can't wait to make it a second time...it should be perfect!
I did not follow the instruction to leave the dairy products on the counter for the six hours it took the chicken to cook since that seemed like an invitation for food poisoning. It took nearly half hour to get all the ingredients chopped and ready to put in the crock pot. To slow down the cooking of the chicken to avoid it being overdone/dry, I put my chicken in the freezer for an hour before I put it in the crockpot. I used fresh thyme sprigs. After cooking for six hours, I drained off all but 1/2 cup liquid because there was just so much of it. But even leaving that little amount, after adding the dairy products the resulting sauce was very thin and watery. Although I like flavor combo of leeks and mushrooms this was kind of bland. I added salt, which was not on the ingredient list and that helped but this was still missing something. It was ok and we ate all of it but I don't expect to make this again.
Delicious! I sauteed everything first and had to cook it in a dutch oven as, I had my slow cooker on loan. I did add more salt and pepper. I simmered for about 1.5 hours. My boneless breasts were small though. I may even try tenders next time! The flavors of this dish went perfectly together with the sour and heavy cream. <br/>Served over white rice and had green beans with almonds on the side. I will definitely make this again! Thanks for posting!