Creamy Crock Pot Chicken Fricassee With Vegetables

Crock pot chicken fricassee

The Spruce

  • Total: 7 hrs 10 mins
  • Prep: 10 mins
  • Cook: 7 hrs
  • Yield: 4 servings
Nutritional Guidelines (per serving)
1089 Calories
62g Fat
33g Carbs
95g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 1089
% Daily Value*
Total Fat 62g 80%
Saturated Fat 22g 109%
Cholesterol 317mg 106%
Sodium 845mg 37%
Total Carbohydrate 33g 12%
Dietary Fiber 6g 22%
Protein 95g
Calcium 186mg 14%
*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.)

Fricassee refers to a cooking method where cut-up meat is sautéed and 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. Add a salad or starch if you'd like, or serve it in bowls with ​​crusty bread or biscuits on the side.

Boneless chicken breasts are used in this recipe, but feel free to use boneless chicken thighs instead. Add a few extra pieces of chicken to serve 6.


  • 1 1/2 pounds chicken breasts (boneless, skinless)
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • 3 tablespoons butter
  • 2 cloves garlic (minced)
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried tarragon
  • 1 medium bay leaf
  • 3 to 4 carrots (cut into 2-inch pieces)
  • 2 medium onions (halved and thickly sliced)
  • 2 large leeks (white part only, washed and chopped)
  • 1 1/2 cups frozen peas (thawed)
  • 1/2 cup half-and-half (or light cream)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for crock pot chicken fricassee
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  2. Sprinkle the chicken breasts lightly with salt and freshly ground black pepper; set aside.

    Chicken on cutting board
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  3. In a medium saucepan or skillet over medium heat, melt the butter. Add the garlic and cook, stirring, for 1 minute.

    Melt the butter
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  4. Add the flour and cook, stirring, for 2 minutes longer.

    Add the flour
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  5. Add the chicken broth and cook, stirring, until thickened.

    Add chicken broth
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  6. Then, stir in the thyme, tarragon, and bay leaf.

    Stir in thyme
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  7. Put the carrot pieces and onions in the slow cooker and then top with the chicken breasts.

    Put in slowcooker
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  8. Sprinkle the leeks over the chicken and then pour the sauce mixture over all.

    Sprinkle the leeks
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  9. Cover and cook on low for 5 to 7 hours, or on high for 2 1/2 to 3 hours.

    Cover and cook
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  10. Add the peas, cover, and continue cooking on high for about 15 minutes. 

    Add peas
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  11. With a slotted spoon, transfer the chicken and vegetables to a serving platter. 

    Transfer chicken and vegetables to plate
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  12. Strain the sauce into a medium saucepan.

    Strain the sauce
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  13. Bring to a simmer. If the sauce is watery, simmer it for a few minutes to reduce slightly and concentrate the flavors.

    Bring to a simmer
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  14. Add the half-and-half to the sauce. Taste and adjust seasonings.

    Add half and half to pot
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  15. Serve the chicken and vegetables with the sauce. 

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  • If a thicker sauce is desired, blend another tablespoon of flour with an equal amount of cold water until smooth. Stir this mixture into the sauce and cook, stirring, until thickened.
  • If you don't have leeks or don't like them, you can substitute 4 green onions.
  • Also, if you want, feel free to replace about 1/4 to 1/3 cup of the chicken stock with dry white wine for an additional layer of flavor.