These crock pot chicken breasts are made with Creole flavors and a creamy sauce. Onions, bell pepper, and celery get together with bacon to flavor these easy chicken breasts. Some cream or milk is added to the sauce near the end of cooking time, making a flavorful "gravy" that for the chicken.
This is great over rice or pasta or with roasted potatoes and a steamed vegetable. It's an excellent family dish, and the slow cooker makes it easy.
I made a few changes to the original recipe. See my notes below the instructions.
- 3 tablespoons butter
- 1 bunch green onions (6 to 8, with most of the green part)
- 1/4 cup chopped red or green bell pepper
- 1 rib celery, diced
- 2 strips thick cut bacon, diced
- 4 tablespoons flour
- 3/4 cup chicken broth, preferably low sodium
- 1 to 2 tablespoons tomato paste
- 1 teaspoon Creole or Cajun seasoning*
- 4 boneless chicken breast halves or about 1 to 1 1/2 pounds of chicken tenders
- 1/4 to 1/2 cup cream, half and half, or milk
In a saucepan, melt butter over medium-low heat. Add the onions, bell pepper, celery, and bacon. Cook, stirring, for 3 minutes. Add the flour and continue cooking, stirring, for about 3 minutes longer. Add the chicken broth and cook until thickened. Add the tomato paste and Creole seasoning.
Arrange the chicken breasts in the slow cooker.
Spoon the sauce mixture over the chicken.
Cover and cook on low for about 5 hours, stirring about halfway through the cooking time.
Stir in the cream or milk about 15 to 20 minutes before the dish is done.
Serve the chicken with pasta or rice.
*If the Creole seasoning is salt-free, taste and adjust the seasonings when you add the cream.
Notes: This recipe was originally made with just the bacon and green onions, but I added the bell pepper and celery for the extra color and to give the dish more "Creole" flavor. Feel free to tailor the dish to suit your family's tastes.
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