French-Style Slow Cooker Chicken Fricassee
There’s something timeless about a classic French dish, and this Crock Pot Chicken Fricassee recipe brings all the elegance of French cooking to your table with a fraction of the effort.
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Servings: 6 servings
Ingredients
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 4 tablespoons unsalted butter, divided
- 8 ounces pearl onions, trimmed and peeled (1 1/2 cups)
- 2 teaspoons kosher salt, divided
- 8 ounces crimini mushrooms, quartered
- 2 tablespoons all purpose flour
- 1 cup white wine
- 1 cup heavy cream
- 3 sprigs fresh thyme
- 1 bay leaf
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon ground nutmeg
- buttered noodles, for serving (optional)
- steamed green beans, for serving (optional)
- chopped fresh parley, for serving (optional)
Instructions
- Melt 2 tablespoons of the butter in a large frying pan over medium heat. Add 1 pound cubed chicken breast and 1 1/2 cups trimmed and peeled pearl onions. Season with 1 teaspoon of the kosher salt. Cook until lightly browned, stirring occasionally, about 5 minutes. Transfer to crock pot.
- Return pan to medium heat and melt remaining 2 tablespoons of butter. Add the 8 ounces quartered mushrooms and cook until lightly browned. During the last minute or so of cooking, sprinkle mushrooms with the 2 tablespoons flour. Stir to coat mushrooms in the flour and toast, cooking about a minute or two longer to get rid of the raw flour taste. Transfer to the slow cooker with the chicken.
- Deglaze the skillet with the 1 cup white wine, scraping up any browned bits. Add that to crock pot. Finally add to the crock pot, 1 cup cream, 3 sprigs fresh thyme, last 1 teaspoon salt, 1 bay leaf, 1/2 teaspoon white pepper, and 1/4 teaspoon nutmeg. Cook on high, 4 hours or low 6 hours.
- Remove thyme sprigs and bay leaf. Taste and season with more salt if needed. Serve with steamed green beans and buttered egg noodles and sprinkle with chopped parsley.
Notes
- Toasting the flour: You want to cook the flour a minute or two with the mushrooms to get rid of the raw flour flavor. It's okay if it sticks to the bottom of the pan, you will scrape all of that up when you deglaze with the white wine.
- Make-ahead/Freezing Instructions: Chicken can be made up to 3 days in advance. Store in an airtight container and reheat gently to prevent the sauce from breaking. To freeze, place cooled cooked chicken/sauce into a freezer-friendly container or large zipped-top bag and freeze up to 3-4 months. Thaw overnight in the refrigerator or place the container/bag in the sink filled with warm water. Once thawed, cook in a large pot on medium-low heat for 10 minutes. Or reheat in the microwave until warmed throughout.
- Pearl onions: Pearl onions can be found in the produce section of most grocery stores next to the other onions and garlic. If you can't find them, use 1 large diced yellow onion instead.
- Serving suggestions: Serve with something that can soak up all the delicious sauce like steamed rice, buttered noodles, mashed potatoes, or just some good crusty bread.