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Slow Cooker Smothered Chicken

This tender, flavorful slow cooker smothered chicken features perfectly seasoned chicken breasts cooked in a rich, savory gravy with aromatic vegetables. It's the ultimate comfort food that practically cooks itself and makes for a hearty, satisfying meal when served over rice or mashed potatoes.  
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Prep Time 15 minutes
Servings: 6 servings
Course: Main-course
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

Chicken
  • 2 lbs. boneless skinless chicken breasts
  • 2 tsp chili powder
  • 2 tsp lemon pepper
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp red pepper flakes
  • Olive oil for drizzling
Gravy Base
  • 3 celery ribs diced
  • 1 large yellow onion thinly sliced
  • 5 garlic cloves minced
  • 6 tablespoons butter
  • 3 tablespoons flour
  • 4 cups chicken stock
  • 1 tablespoon chicken bouillon powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil
For Serving
  • White rice or mashed potatoes optional
  •  

Method
 

  1. Prepare and Season the Chicken
  2. In a small bowl, mix together the chicken seasoning: chili powder, garlic powder, lemon pepper, salt, and red pepper flakes. Drizzle the chicken with a little olive oil and season liberally on both sides, ensuring the spice mixture adheres well to create a flavorful crust when browned.
  3. Brown the Chicken
  4. On the sauté function of the slow cooker (or in a skillet over medium heat), add 2 tablespoons olive oil. Once hot, add the seasoned chicken and cook for about 2-3 minutes per side, just enough to achieve a golden-brown crust. This step seals in the juices and enhances the flavor. Remove chicken and set aside.
  5. Prepare the Gravy Base
  6. Still on the sauté mode, add the butter and allow it to melt completely. Add the thinly sliced onions, diced celery, and minced garlic to the melted butter and cook until softened, about 3-4 minutes. The vegetables will release their flavors and begin to become translucent.
  7. Create the Roux
  8. Sprinkle the flour and bouillon powder over the softened vegetables and continue to cook for 1 minute, stirring continuously. This creates a roux that will thicken your gravy and ensure it's lump-free while developing a deeper flavor.
  9. Complete the Dish
  10. Gradually whisk in the chicken stock to create a smooth gravy. Nestle the browned chicken breasts into the liquid, ensuring they're partially submerged. Set the slow cooker function on high for 4 hours or low for 6 hours, allowing the chicken to cook until it easily falls apart when touched with a fork.
  11. Serve
  12. Once cooked, the chicken can be served whole or shredded, depending on preference. Ladle the tender chicken and rich gravy over white rice or mashed potatoes for a complete comfort meal.
  13.  

Notes

  • For a thicker gravy, you can remove the chicken once cooked and stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
  • Adding mushrooms or bell peppers to the vegetable mixture provides additional flavor and texture.
  • This dish reheats well and can be frozen for up to 3 months in an airtight container.
  • For a dairy-free version, substitute the butter with olive oil or a plant-based butter alternative.
  • The dish pairs well with steamed green vegetables like broccoli or green beans.