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I’ve been working hard on this fantastic recipe, my friends! It’s been tested, tried and worked over several times. I love a good crock pot meal, for the ease and practicality, but they often prove hard to create!
I wanted to make sure the chicken would be nice and tender…
…easily shredd-able and moist, while the vegetables didn’t turn too mushy…
This can be one of the challenges of crock pot cooking, right? It’s sometimes tricky to avoid everything turning to mush. 😉
This recipe is a success!
I also wanted a gravy that had layers of flavor. A win, there as well! It’s creamy, savory and wonderful.
You start with some lovely chicken breasts…
… carrots, potatoes, onions…
…as well as some fresh garlic.
Butter, broth and some fantastic herbs and seasonings are poured over the top.
The juices from the bottom of the crock pot are used as a base for the gravy.
It’s fabulous, everyone! Hope you get a chance to try it!
Ingredients
- 4 chicken breasts (about 2 pounds)
- salt and pepper
- 8 large carrots, peeled and sliced
- 6 Yukon gold potatoes, chopped into large wedges
- 1 large white onion, peeled and chopped into wedges
- 6 cloves garlic, peeled and cut into a large chunks
- 4 T butter, melted
- 1/3 C water
- 2 tsp chicken bullion granules
- 1 1/2 tsp rosemary
- 1 tsp thyme
- 1 Tb parsley
- 1 tsp poultry seasoning
- GRAVY:
- Broth from the bottom of the crock pot
- 1 C hot water
- 1 tsp chicken bullion granules
- 2 Tb butter
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 C half and half
- 3 Tb cornstarch
- 1 1/2 tsp Dijon mustard
- 1 tsp parsley
Instructions
- Spray a large crock pot with cooking spray. Place your chicken breasts in the bottom of the pot and sprinkle generously with salt and pepper.
- Peel and chop your veggies, making sure that the carrots, potatoes and onions are nice and chunky and similar in size. This will help them not turn mushy. 😉 When you chop the garlic, leave the pieces nice and big as well. The more you mince the garlic, the more potent it will become and we are looking for a mild flavor here. Add all the veggies and garlic to the crock pot.
- Stir together the melted butter, water, bullion and herbs together in a glass measuring cup. Pour them over the top of the veggies. Cover and cook on high for 4 hours.
- Carefully pour the the juices from the crock pot into a large, deep skillet and bring it to a boil.
- Add the hot water, bullion, butter, and salt and pepper and stir to combine.
- In a small glass measuring cup, stir together the half and half and cornstarch. Pour it into the boiling broth, stirring constantly to combine. It will thicken up nicely for you after a few minutes.
- Add the mustard and parsley. Stir to combine. Give it a taste and add more salt and pepper to your liking.
Serve and enjoy!
I love your recipes, Thank you
Thank you so much, Josephine.