This recipe is wonderfully satisfying, creamy and so delicious. When the chicken was finished cooking, I did it on high for exactly 3 hours, the chicken was moist and juicy. But the sauce was very thin at this point, so I removed the chicken and as much of the veggies as I could scoop out and added my rue. The sauce was thickened perfectly fine at this point, so if you don't want to take this next step that will be OK. But I could see the potential for a velvety smooth sauce. So I decided to try out my brand new (!!) Immersion blender and I was 100% right. The consistency of the sauce after blending was so lovely I highly recommend taking the time for this extra step.
Everyone gobbled it up and Jackson asked for seconds (happy Mommy moment!). And there is only one bowl leftover for today! I served this over some warm noodles but rice and even potatoes would be delicious too. We all agreed this recipe will be frequenting our tables a lot!
Slow Cooker Creamy Chicken and Chives
2 pounds boneless, skinless chicken breasts/thighs or a combination of the two
1 onion, roughly chopped
1 cup baby carrots
1/4 cup butter, melted (1/2 stick)
1 (8-ounce) block cream cheese, cut into cubes and softened
2 Tablespoons fresh chives, chopped (or 2 teaspoons dried) plus extra chives for garnish
12-ounce can Evaporated Milk
2 Tablespoons Italian Seasoning (I love Heinen's Two Brothers Seasoning, but McCormick Tuscan Seasoning is nice too)
1/4 cup beef stock
1/8 teaspoon pepper
1/2 cup mushrooms, sliced and sauteed (optional) Or you can add them 1 hour prior to completion to cook that way
for the rue
2 Tablespoons cornstarch
2 Tablespoons water
Place chopped onions and carrots into 3-4 quart slow cooker. Cut chicken breasts into wide strips and place on top of the vegetables in slow cooker. In a medium bowl, combine melted butter, softened cream cheese, evaporated milk, Italian Seasoning, chives, stock, and pepper and stir until blended. Pour over chicken in slow cooker. Cover and cook on low for 6-8 hours (or High for 3-4). You can add the mushrooms 1 hour before it is finished to the Slow Cooker, but I prefer them sauteed and added once everything is done. It does make one extra pan the later way, so you choose.
Once finished cooking, remove chicken and vegetables to a plate and set aside. In a small bowl combine 2 Tablespoon of Cornstarch to 2 Tablespoons of cold water and blend until smooth. Stir into the sauce in the crock pot, replace lid and cook for 10 minutes or until the sauce thickens. At this point you can leave the sauce as is and add chicken back in and serve. But I used my immersion blender (regular blender would work too) to blend for a few seconds to get the sauce super velvety smooth.
Add the chicken back into the thickened sauce and stir. Serve over noodles or rice. Garnish with reserved chives and enjoy with you family!
