Crock Pot Creamy Herbed Chicken

Crock Pot Creamy Herbed Chicken is slow cooked boneless chicken cooked with fresh herbs.

This is a great summer crock pot recipe taking advantage of all the fresh herbs available in the garden or the grocery store.

How to make creamy herb chicken

This creamy chicken dinner is delicious. The tender chicken is packed full of flavor from cooking in chicken broth with the herbs.

The simple creamy sauce is made with a can of cream of chicken soup.

After slow cooking the chicken is tender and packed full of flavor.

Recipe Ingredients

You only need a few ingredients to make this flavorful creamy chicken meal.

• chicken: boneless skinless chicken
• vegetables: onion, carrot
• herbs: rosemary, thyme and parsley
• seasonings: salt and pepper
• chicken broth, cream of chicken soup
• thickener: cornstarch and water
• cooked white rice or wide egg noodles

Recipe Directions

Crock Pot Creamy Herbed Chicken recipe is very easy to make. Place all the ingredients in and let them slow cooker do the work.

Recipe Prep: Brown both sided of the chicken in a skillet before placing in the slow cooker.

Step 1: Fill the crock pot with the boneless chicken, fresh herbs, onion, carrot and chicken broth.

Step 2: Cover and slow cook until the chicken is done. This will take from 2 to 3 hours when cooking on high or 5 to 6 hours when cooking on low. Check the chicken with an instant read thermometer before serving.

Step 3: Once the chicken is done cooking thicken the broth by mixing the cornstarch and water together and mixing it in. Recover and allow to thicken about 15 to 30 minutes.

Step 4: Add a can of condensed cream of chicken soup and stir it in completely.

Step 5: You can shred the chicken and stretch this crock pot chicken recipe to feed a large family or serve the whole pieces of chicken.

Serving Ideas

Serve the creamy herbed chicken over cooked white rice, cooked wide egg noodles or over toasted bread for an opened face creamy chicken sandwich.

Recipe FAQS

Some frequently asked questions about cooking crock pot chicken.

Expert Recipe Tips

• What kind of chicken: skinless boneless breast or thighs can be used.
• Make sure the chicken is done: Always check the chicken with a thermometer before serving. The thickest part of the chicken should be 165 F. degrees.
• Using dried herbs: When using dried herbs in place of fresh herbs you will only need ⅓ of the amount of fresh.
• Do not over cook: Over cook chicken will be dry. To prevent the chicken from getting dry check the internal temperature one hour before the recommended cooking time.

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Crock Pot Creamy Herbed Chicken

Arlene Mobley - Flour On My Face

Crock Pot Creamy Herbed Chicken recipe made with fresh rosemary, thyme and parsely slow cooked until tender and served with a creamy gravy over white rice.

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 10 minutes mins

Course Main Dish

Cuisine American

Servings 6 servings

Calories 180 kcal

Ingredients  

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• ▢ 4 medium boneless skinless chicken breasts (2 to 3 lbs)
• ▢ Salt and pepper
• ▢ 1 tablespoon olive oil (optional)
• ▢ 1 medium onion (cut into wedges)
• ▢ 1 large carrot, sliced (or ½ cup carrot sticks)
• ▢ 1 tablespoon minced fresh rosemary (or 1 teaspoon dried rosemary)
• ▢ 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• ▢ 1 tablespoon minced fresh parsley (or 1 teaspoon dried parsley flakes)
• ▢ 3 ½ cups chicken broth
• ▢ 2 tablespoons cornstarch
• ▢ 2 tablespoons cool water
• ▢ 10 oz canned cream of chicken soup
• ▢ Cooked noodles or rice (for serving)

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Instructions 

• Salt and pepper both sides of the chicken. Heat the olive oil in a skillet on high. Lightly brown the chicken breasts on both sides in a the hot olive oil.
• Place the browned chicken pieces in a crock pot in a single layer.
• Add the onion and carrot to the crock pot. Add the herbs to the crock pot and pour the chicken broth over the ingredients.
• Place the lid on the crock pot and cook for 2 and a half hours on high or 4 to 5 on low or until the chicken is cooked to an internal temperature of 165 F.
• Once the chicken is cooked through the center mix remove 2 cups of the chicken broth from the crock pot and discard. Mix the cornstarch with the cool water and stir into the remaining broth in the crock pot. Replace the lid and cook for 15 minutes or until the broth has thickened slightly.
• Next, add the can of cream of chicken soup to the crock pot and mix into the broth. At this point, you can shred the chicken if you want or continue to cook until the creamy gravy has heated.
• Serve the chicken over a bed of cooked white rice or wide egg noodles.

Video

Recipe Expert Tips

• What kind of chicken: skinless boneless breast or thighs can be used.
• Make sure the chicken is done: Always check the chicken with a thermometer before serving. The thickest part of the chicken should be 165 F. degrees.
• Using dried herbs: When using dried herbs in place of fresh herbs you will only need ⅓ of the amount of fresh.
• Do not over cook: Over cook chicken will be dry. To prevent the chicken from getting dry check the internal temperature one hour before the recommended cooking time.

Nutrition

Serving: 1Serving | Calories: 180kcal | Carbohydrates: 10g | Protein: 18g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 931mg | Potassium: 490mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2238IU | Vitamin C: 15mg | Calcium: 34mg | Iron: 1mg

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Crock Pot Chicken Recipes

You can find all of my crock pot chicken recipes on the crock pot chicken recipes page.

More Easy Crock Pot Recipes

More easy Crock Pot Recipes can be found on the Crock Pot Recipes page.