Slow Cooker Creamy Chicken with Leeks2021-04-11
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 7:00 h
- Ready In: 7:10 h
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(3.4 / 5)
14 People rated this recipe
This information is per serving.
Saturated Fat0.5 g
Unsaturated Fat0.5 g
Slow cooker creamy chicken with leeks. Chicken breasts with dry white wine and vegetables cooked in the slow cooker. If desired, use chicken thighs for those who prefer dark pieces of chicken. Are you looking for more easy and yummy slow cooker recipes? We have a huge collection of them, please check it out-Slow Cooker Recipes
You may also like Chicken Liver Pate, another chicken dish cooked in a crockpot.
Slow Cooker Creamy Chicken with Leeks
- 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 a 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 a serving platter, cover with aluminum foil, and keep warm.
In a small mixing bowl, combine cornstarch and milk. Mix well. Stir the milk mixture into cooking juices in the slow cooker. Cover slow cooker and cook, on the high-heat setting, stirring occasionally, for a further 15 minutes or until thickened.
Pour mixture over cooked chicken and vegetables. Serve immediately.