Slow Cooker Creamy Chicken with Leeks
- Servings : 8
- Prep Time : 10m
- Cook Time : 7:00 h
- Ready In : 7:10 h
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- 8 boneless and skinless chicken halves
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 3 leeks,cut into pieces
- 1 cup cubed potatoes
- 1/4 cup (60 ml) dry white wine
- 1/2 cup (125 ml) fat-free chicken broth
- 1/4 cup cornstarch
- 1/2 cup (125 ml) nonfat milk
- 1/2 cup sliced mushrooms
Rinse chicken halves and pat dry with paper towels. Sprinkle meat with salt and black pepper.
Place leeks in slow cooker. Top with seasoned chicken pieces,potatoes and mushrooms. Add wine and chicken broth. Cover slow cooker and cook on low-heat setting for 6-7 hours or until chicken is tender.
Switch heat to high. Open slow cooker and remove cooked chicken,leeks,mushrooms and potatoes from slow cooker. Transfer to serving platter,cover with aluminum foil and keep warm.
In a small mixing bowl,combine cornstarch and milk. Mix well. Stir milk mixture into cooking juices in slow cooker. Cover slow cooker and cook,on high-heat setting,stirring occasionally, for a further 15 minutes or until thickened.
Pour mixture over cooked chicken and vegetables. Serve immediately.