Crock Pot Chicken Breasts in Creamy Creole Sauce

Chicken With Creamy Creole Sauce
Diana Rattray
Prep: 15 mins
Cook: 5 hrs 10 mins
Total: 5 hrs 25 mins
Servings: 4 servings
Nutrition Facts (per serving)
687 Calories
44g Fat
20g Carbs
50g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 687
% Daily Value*
Total Fat 44g 57%
Saturated Fat 18g 91%
Cholesterol 194mg 65%
Sodium 711mg 31%
Total Carbohydrate 20g 7%
Dietary Fiber 3g 10%
Protein 50g
Calcium 116mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These crock pot chicken breasts get their flavor from Creole seasonings and a creamy sauce. Onions, bell pepper, and celery get together with bacon to add flavor to this tasty chicken dish. Some cream or milk is stirred into the sauce near the end of cooking time, making a flavorful "gravy" to serve along with the chicken.

Serve the chicken and creamy sauce with rice or pasta or with roasted potatoes. Add a steamed vegetable or a salad, and you have a complete meal. It's an excellent family dish, and the slow cooker makes it practically effortless.

The onions, bell pepper, and celery make up the "holy trinity," a trio of aromatic vegetables (a variant of the classic French mirepoix) associated with Cajun and Creole cooking.


  • 3 tablespoons butter
  • 1 bunch green onions (6 to 8, with most of the green part) or 1 cup chopped yelllow onions
  • 1/4 cup red or green bell pepper (chopped)
  • 1 rib celery (diced)
  • 2 strips thick cut bacon (diced)
  • 4 tablespoons flour
  • 3/4 cup chicken broth (preferably low sodium)
  • 1 to 2 tablespoons tomato paste
  • 1 teaspoon Creole or Cajun seasoning*
  • 4 boneless chicken breast halves or about 1 to 1 1/2 pounds of chicken tenders
  • 1/4 to 1/2 cup cream, half-and-half, or milk

Steps to Make It

  1. Gather the ingredients.

  2. Melt the butter in a saucepan over medium-low heat. Add the onions, bell pepper, celery, and bacon. Cook, stirring, for 4 minutes. Add the flour and continue cooking for about 3 minutes longer, stirring constantly. Add the chicken broth and cook until thickened. Add the tomato paste and Creole seasoning; blend well.

  3. Arrange the chicken breasts in the slow cooker.

  4. Spoon the sauce mixture over the chicken breasts.

  5. Cover and cook on low for about 5 hours, stirring about halfway through the cooking time.

  6. Stir in the cream or milk about 15 to 20 minutes before the dish is done.

  7. Serve the chicken and sauce with hot cooked pasta or rice. 

  8. Enjoy!


*If the Creole seasoning is salt-free, taste and adjust the seasonings when you add the cream.

This recipe was originally made with just the bacon and green onions. Recent additions include bell pepper and celery, which, with the onions, make up the "holy trinity" you'll find in many classic Cajun and Creole dishes. Feel free to tailor the dish to suit your family's tastes.