Holy Crow, this stuff is good (recipe)
Oh my gosh, you guys, this is SO GOOD. Tastes like the inside of a Chicken Pot Pie, but low in calories (for a dinner meal)!
Smothered Chicken in Gravy (Crock Pot)
4 really good size servings (could serve 6)
Ingredients
• 1 pound boneless skinless chicken breast or thighs
• 3 medium carrots — sliced or diced
• 1/3 cup onion — chopped
• 1 cup chicken broth
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 bay leaf
• 2 teaspoons Herbs de Provence seasoning, divided
• 1/2 teaspoon poultry seasoning
• 1 package Knorr roasted chicken gravy mix
• 1/3 cup buttermilk or 2 % milk
• 2 teaspoons flour
• 1 cup frozen peas
**NOTE** I left the peas and carrots out of mine, or my husband and kids wouldn't eat it
Directions
In a 4 to 6 quart crock pot, combine chicken, onion, chicken broth, butter, salt, pepper, 1 teaspoon Herbs de Provence and bay leaf; mix well.
Cover; cook on low setting for 5 to 6 hours or on high setting for 3 hours.
About 20 minutes before serving, remove chicken breast from crock pot. Remove and discard bay leaf; stir gravy mix into remaining crock pot liquid. Shred the meat with 2 forks and return it to the crockpot.
In a measuring cup, blend buttermilk or milk and flour until smooth. Stir this flour mixture and the frozen peas into chicken/gravy mixture as well as the reserved 1 teaspoon of Herbs de Provence and 1/2 teaspoon of poultry seasoning; mix well. Cover, increase heat to high, and cook an additional 25-20 minutes until the peas are done. If the gravy is too thick add a little more milk or chicken broth.
Serve with rice or biscuits, mashed potatoes, baked potatoes or noodles.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I ended up using 19 ounces of chicken breast, because that's what I had on hand in the freezer. I used 2 Tablespoons of real butter (unsalted), used buttermilk made from powdered SaCo mix, and as noted I left out the peas and carrots because I have pickypants, whiny baby kids and husband. Because I left out the veggies, I used the smaller 4qt crock pot size and it was just right. Nutrition based on that information is:
Calories: 236 calories / 10g fat / 10g carbs / 31g protein
I served it over Pillsbury Southern Style frozen biscuits (170 cals each, yikes but so good) but I imagine it would be to die for over noodles or on potatoes too!
Smothered Chicken in Gravy (Crock Pot)
4 really good size servings (could serve 6)
Ingredients
• 1 pound boneless skinless chicken breast or thighs
• 3 medium carrots — sliced or diced
• 1/3 cup onion — chopped
• 1 cup chicken broth
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 bay leaf
• 2 teaspoons Herbs de Provence seasoning, divided
• 1/2 teaspoon poultry seasoning
• 1 package Knorr roasted chicken gravy mix
• 1/3 cup buttermilk or 2 % milk
• 2 teaspoons flour
• 1 cup frozen peas
**NOTE** I left the peas and carrots out of mine, or my husband and kids wouldn't eat it
Directions
In a 4 to 6 quart crock pot, combine chicken, onion, chicken broth, butter, salt, pepper, 1 teaspoon Herbs de Provence and bay leaf; mix well.
Cover; cook on low setting for 5 to 6 hours or on high setting for 3 hours.
About 20 minutes before serving, remove chicken breast from crock pot. Remove and discard bay leaf; stir gravy mix into remaining crock pot liquid. Shred the meat with 2 forks and return it to the crockpot.
In a measuring cup, blend buttermilk or milk and flour until smooth. Stir this flour mixture and the frozen peas into chicken/gravy mixture as well as the reserved 1 teaspoon of Herbs de Provence and 1/2 teaspoon of poultry seasoning; mix well. Cover, increase heat to high, and cook an additional 25-20 minutes until the peas are done. If the gravy is too thick add a little more milk or chicken broth.
Serve with rice or biscuits, mashed potatoes, baked potatoes or noodles.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I ended up using 19 ounces of chicken breast, because that's what I had on hand in the freezer. I used 2 Tablespoons of real butter (unsalted), used buttermilk made from powdered SaCo mix, and as noted I left out the peas and carrots because I have pickypants, whiny baby kids and husband. Because I left out the veggies, I used the smaller 4qt crock pot size and it was just right. Nutrition based on that information is:
Calories: 236 calories / 10g fat / 10g carbs / 31g protein
I served it over Pillsbury Southern Style frozen biscuits (170 cals each, yikes but so good) but I imagine it would be to die for over noodles or on potatoes too!
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Replies
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That sounds really good, gonna have to try it :happy:0
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YUM0
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bump0
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sounds good. Bump!0
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I just made something similar to this yesterday and you are right! AMAZING!
1 1/4
pounds boneless skinless chicken thighs
1
tablespoon instant chopped onion
1
dried bay leaf
1/4
teaspoon pepper
1
jar (18 oz) chicken gravy
2
medium celery stalks, cut into 1/2-inch slices
2 1/4
cups Original Bisquick® mix
2/3
cup milk
1
bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
1
Place chicken in 3 1/2- to 4-quart slow cooker. Top with onion, bay leaf, pepper and gravy. Place celery on gravy.
2
Cover and cook on Low heat setting 8 to 10 hours.
3
About 30 minutes before serving, make and bake 8 biscuits using Bisquick mix and milk as directed on package.
4
Meanwhile, gently stir frozen vegetables into chicken mixture. Increase heat setting to High. Cover and cook 15 minutes. Remove bay leaf.
5
For each serving, split biscuit and place in soup bowl or tart pan. Spoon about 3/4 cup chicken mixture on top of biscuit.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
EXPERT TIPS
In a rush, enjoy this as a hearty stew without the biscuits.
Stir 1/4 cup white wine into the chicken mixture, and bake frozen puff pastry shells in place of the biscuits for an elegant twist.
Got questions? Our experts have the answers. Ask Betty now.
NUTRITION INFORMATION
1 Serving Calories335 ( Calories from Fat135 ), Total Fat15 g (Saturated Fat4 g, ), Cholesterol45 mg Sodium940 mg Total Carbohydrate29 g (Dietary Fiber3 g ), Protein21 g ; % Daily Value*: Vitamin A42%; Vitamin C16%; Calcium14%; Iron16%; Exchanges:2 Starch; 2 Lean Meat; 1 1/2 Fat; *Percent Daily Values are based on a 2,000 calorie diet0 -
Hmmm, chicken pot pie without the pie? Sounds good to me!0
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bump0
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bump bump!0
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Sounds good. Thanks!0
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bump0
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Thanks for sharing, that does sound good!!0
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Sounds yummy, always looking for good crockpot dinners, thanks
edited to correct spelling0 -
That sounds really good. Thanks0
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This sounds really good. I am going to make a couple of Paleo modifications and try it!0
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I thought this was gonna be a funny joke thread about someone finally trying a dreaded cauliflower recipe after bashing it and liking it and admitting to having to "eat crow". Dissappoint.0
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Thanks for that and bump.0
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Bump0
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bump 0
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Bump0
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Might make this for dinner, sounds good for a cold night! I'm going to put EXTRA peas and carrots in. Hubby might not like his veges, but while I cook in this house, he will darn well eat them.0
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bump0
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Saving this one! Thanks0
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bump0
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Bump.0
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Bumping so I can try this out!! Sounds delicious!0
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sounds really good! Im always on the lookout for crockpot recipes 0
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I want to try this!! thanks0
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want to try this..one..thanks!!0
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