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

Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes


  • 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 tbsp corn starch
  • 1 1/4 cup chicken stock
  • 2 tsp dijon mustard
  • 1 1/2 tsp dill
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 cup frozen peas


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