Creamy Slow Cooker Thyme Chicken
This is my favorite Sunday Lunch Recipe. With a 4 hour slow cooking time, it is the perfect meal to prep as I am getting ready for church, throw in the slow cooker, and enjoy the aroma of thyme and chicken greeting me at the door as we return.
Creamy Slow Cooker Thyme Chicken
Author/Source:
lisa @ Onceamonthmom.com
Ingredients:
- 0.25 cups heavy cream
- 2 Tablespoons cornstarch
- 2 pounds chicken breasts, boneless skinless
- 1 cup chicken broth
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 0.25 cups dijon mustard
- 0.25 cups fresh thyme, chopped
- 1 teaspoon salt
- 0.75 teaspoon pepper
Directions:
Place chicken in slow cooker. In a small bowl, combine chicken broth, onion, garlic, dijon mustard, thyme, salt and pepper. Pour over the top of the chicken. Cook on low 4-6 hours. Before serving, whisk together cream and cornstarch and pour over chicken before serving.
Freezing Directions:
In a small bowl, combine heavy cream and cornstarch. Whisk constantly until sauce thickens. Place cream/cornstarch sauce in a quart sized freezer storage bag. Place chicken, chicken broth, onion, garlic, dijon mustard, thyme, salt and pepper in a gallon freezer storage bag. Place bag of sauce on top. Label and freeze. TO SERVE: Thaw, removing small bag of sauce from larger bag of chicken. Place contents of larger bag of chicken in slow cooker. Cook on low 4-6 hours. Reheat cream sauce in a microwave safe bowl and pour over chicken before serving.
Servings: 4
**conversion chart image provided by Erik Spiekermann
Ideas on a sub for cream?
You could omit the cream sauce on top. Or use whole milk if you don’t have cream on hand.
You can also full-fat canned coconut milk. We’re dairy free and use coconut milk in place of milk and cream all the time. We’ve had great success so far.
Excited to try this, love fresh thyme!
How many does this serve?
Serves 4
Where is the recipe for those yummy-looking sweet potatoes on the side?
Jenny – I just roasted some sweet potatoes in the oven. It is my go to side dish. Just peel and chunk sweet potatoes, toss with garlic and rosemary if desired. Roast at 400 for 15-20 minutes until they are tender and just start to brown!
Yum! Thanks!
Made this for dinner tonight! Rave reviews from the family. We served it with buttered egg noodles and asparagus, ust the extra gravy at the table. Definately adding this one to the dinner favorites list. Thanks!
I don’t have fresh thyme. could I substitute dried? How much?
Amber – you certainly can! Just use the same amount it called for fresh.
Could I leave out the mustard without messing up the dish?
Susan – you certainly can!