|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 62g||80%|
|Saturated Fat 22g||109%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 6g||22%|
|*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.|
This chicken fricassee gets its great flavor from the browned chicken thighs, along with a variety of vegetables and a creamy, buttery sauce. The slow cooker makes a special meal like this fricassee easy because you only have to brown the chicken thighs and give the vegetables a quick sauté—your meal is then braised in the slow cooker, leaving you free to go about your day.
Fricassee refers to a cooking method where meat is braised and then served in a sauce. This chicken fricassee is easy to prepare and cook in the slow cooker, and the creamy sauce and vegetables make it a whole meal. The fricassee makes a hearty meal with rice or noodles, or serve it as a stew with a salad and crusty bread or biscuits on the side.
The recipe calls for bone-in chicken thighs, which stay tender and juicy even after a long period of cooking. Another plus, the browned skin adds to the savory flavor of the sauce.
- 2 tablespoons olive oil (divided use)
- 2 pounds chicken thighs (bone-in, with skin)
- Kosher salt
- 1/4 teaspoon black pepper (freshly ground)
- 1 cup chicken stock
- 1 onion (medium, chopped)
- 1/2 cup celery (chopped)
- 1/2 cup carrots (diced)
- 8 ounces mushrooms (sliced)
- 1/2 teaspoon dried leaf thyme
- 3 tablespoon butter (softened)
- 3 tablespoon flour
- 1/2 cup heavy cream
- 2 tablespoons fresh chopped parsley (plus extra, for garnish)
Gather the ingredients.
Heat the olive oil in a large, heavy skillet over medium-high heat. Lightly sprinkle the chicken thighs with salt and pepper and place them in the skillet, skin-side down; cook for about 7 minutes, or until the skin is golden brown and releases easily from the pan. Flip the thighs over and cook for 1 minute longer.
Add the chicken stock to the slow cooker. Place the chicken pieces, skin-side up, in the slow cooker.
Add the onion, celery, carrots, mushrooms, and thyme to the same large skillet and cook over medium heat for 2 to 3 minutes, or until the onions are softened. Pour the onion mixture over the chicken—cook for about 2 to 3 hours on high or about 5 hours on low.
Remove the chicken thighs to a plate and cover loosely with foil to keep warm.
In a small bowl, make a beurre manie with the butter and flour. Knead with your fingers until the flour is completely blended into the butter.
Add about half of the beurre manie into the hot liquids in the slow cooker and continue cooking on high until thickened. Add more of the beurre manie if a thicker broth is desired. Add the heavy cream and heat through. Taste and add salt and pepper, as needed, along with 2 tablespoons of fresh chopped parsley.
Arrange the chicken and sauce in a serving bowl and garnish with extra parsley, if desired.
- If the broth mixture looks fatty after taking the chicken out of the slow cooker, pour it into a fat separator before adding the beurre manie.
- Chicken thighs are more forgiving and stay tender and flavorful even when cooked for a long period of time. If you choose to use split chicken breasts (bone-in), check them early to avoid overcooking.
- If you aren't a fan of mushrooms, add an extra cup of carrots and celery.
- For more color and flavor, add thawed frozen peas along with the heavy cream. Continue to cook until heated through.