Crock Pot Country Chicken

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I think my crock pot is the most under-used appliance in my kitchen, which always baffles me. Not only do I love crock pot meals but using the crock pot fits perfectly with my stolen moments method. So it’s beyond me why I don’t use it more. I’m hoping to use it more often over the next few months. We’ll just see if I remember though.

There’s a funny story behind the name of this recipe. Actually, it’s the same story that’s behind many of the recipe names that I post here. My tendency is to call whatever I’m making “skillet stuff” or “chicken casserole” (no matter what else is in it) or “noodles with sauce” or even, when I’m really desperate, “I don’t know, just stuff!” Yeah, my creativity kind of ends once I decide on all of the ingredients. Fortunately, the kids are never satisfied with those names. So they spend many a night around the dinner table coming up with recipe titles. The winning name is the one that you see here.

With this meal, we went back and forth between Country Chicken and Chicken Soup Casserole. You can see the name we settled on, but they are both equally appropriate. The flavors are really reminiscent of an old-fashioned, homemade chicken soup, which also gives it that country flavor. The slow cooking just infuses everything with fantastic flavor that is not at all boring or bland.

Crock Pot Country Chicken

  • 6-8 Yukon gold potatoes, halved or quartered
  • 4 carrots, peeled, cut in half lengthwise and cut into large pieces
  • 4 celery ribs, cut in half lengthwise and cut into large pieces
  • 4-6 boneless, skinless chicken breasts, seasoned to taste with salt and pepper
  • 3 T. corn starch
  • 1 1/4 c. chicken stock
  • 2 t. dijon mustard
  • 1 1/2 t. dill
  • 1 t. salt
  • 1/2 t. black pepper
  • 1 1/2 c. frozen peas

1. Place potatoes, carrots and celery in the bottom of a crock pot. Place seasoned chicken breasts on top.

2. In a small bowl, whisk together the cornstarch and chicken stock. Stir in the dijon mustard, dill, salt and pepper until well combined. Pour into the crock pot.

3. Cover the crock pot and cook on low for 6-8 hours or on high for 4 hours. Add the peas during the last 30 minutes of cooking time.

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  1. I chuckled at “Skillet Stuff”. Hahah. We don’t have a crock pot, though I want one. Rachel is concerned about the house burning down when we aren’t there. I told her that’s ridiculous. Luna (our corgi-dor) is there to supervise. She didn’t agree. Hahah

  2. Trina says:

    Your “stuff” sounds like the “FOOD” in my kitchen! This looks to be a great recipe — and I love that it doesn’t call for a can of cream-of-whatever soup like so many other crock pot recipes do! I also don’t use my crock pot as often as I should. I always associate it with roasts and stews, which just don’t seem appropriate when we’re still having triple-digit weather!

  3. So many people tend to think crockpot cooking is only for cold weather, but I use mine year round as it doesn’t heat up the house when it’s hot as Hades outside! Love the addition of the mustard, yum!

  4. This looks so delicious, Kate! We love our crockpot… even make desserts in it! This one will be on my Friday Favs this week & I’m sure will be on our menu soon.

  5. Noelle says:

    You’re so much nicer than I am. I always tell the kids we are having “boogers and snot” for dinner! I love this recipe…and I think it’s what we are having here for dinner tonight! My life is suddenly crazy at dinner time and I NEED to use my crock pot much more. Thanks for a great recipe with no cream of MSG crap soup.

  6. Ashley says:

    My crock pot definitely doesn’t get used as much as it should! This recipe looks fantastic!

  7. Diana says:

    Love this! It’s like roast, but you get to use chicken instead of beef. Sunday dinner is now planned!

  8. Food Jaunts says:

    I love my crock pot – although it failed me last night :( This is almost like a chicken pot roast and I love the addition of the Dijon.

  9. Kelly says:

    This sounds so good! I’ll be putting on my menu for next week, I try to cook out of my crock pot every Sunday for after church. Thanks!

  10. Jamie says:

    Was your dill dried from a bottle? Thanks!

  11. This looks wonderful. I couldn’t make it without my slow cookers. I have 3 large ones; one that is a 3 (2-1/2 qt) slow cooker for buffets and 3 small ones for dips. I can handle most any amount of food with these. Great at holiday times.

  12. PGee says:

    This had a lovely flavor, but the cornstarch clumped together (think egg drop soup)…..not so appealing as it clung to the veggies.

  13. Eileen B says:

    AMAZING RECIPE!! Turned out beautifully chicken is perfect, it’s exactly what I have been craving as healthy comfort food. It is SO SO good thank you for sharing will definitely make it again…and again…and again

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  16. elle says:

    I really want to try this. I think I’ll use the cornstarch to thicken the gravy at the end though.

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