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.
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.
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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.