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Slow Cooker Chicken Fricassee
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- #45523
serves/makes:
ready in:
over 5 hrs
over 5 hrs
3 reviews
ingredients
4 1/2 pounds stewing chicken, cut into serving pieces
2 teaspoons salt
1 teaspoon paprika
2 medium onions, sliced
3 stalks celery, sliced
2 carrots, pared and sliced
1 bay leaf
1 cup chicken broth
1/2 cup flour
1/2 cup water
1 package (10 ounce size) noodles, cooked and drained
chopped parsley
directions
Rinse chicken pieces and pat dry. Season with salt and paprika. Place sliced vegetables and bay leaf in crock pot. Place chicken on top of vegetables. Pour in chicken broth. Cover and cook on LOW setting for 7 to 12 hours.
One hour before serving; turn to HIGH setting. Remove chicken pieces; bone and return meat to the crock pot. Make a smooth paste of flour and water and stir into liquid in crock pot. Cover and cook until thickened. Serve over hot noodles; sprinkle with chopped parsley.
added by
DejaVu
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
495 calories, 13 grams fat, 48 grams carbohydrates, 44 grams protein per serving.
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
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reviews & comments
August 17, 2014
I grew up with my grandmother making chicken fricassee quite frequently. It's one of those simple dishes that just really are good but not fancy. This is a good classic version that makes life easier by using the crock pot, which in todays hectic world is often a necessity. The recipe doesn't really take any shortcuts so you get an authentic flavor and texture. I enjoyed this recipe a lot and the trip down memory lane.
August 9, 2013
Very good recipe that is very simple to make. I have made this several times now.
November 25, 2006
Simple- comfort food, not fancy but very tasty and satisfying. I used some chicken thighs that were on sale, and I added parsely from my garden in the first steps with the bay leaf as well as several grindings of black pepper; probably used more paprika than the rceipe called for, as I dredged the thighs on a plate with sea salt and paprika measured by instinct; also added a splash of white wine in the last step with the flour/water. I want to add that I took the skin off of the el-cheapo thighs (saved for stock). One of the things I appreciate about this recipe is that it did Not use Canned Mushroom Soup...Yuck! I like to cook exclusively from scratch. I served with mashed potatoes instead of noodles, which was wonderful. I'll bet dumplings would be perfect with this, so I may try that next time. I would bet that plain water could be substituted for chicken stock since the chicken cooks long enough to create a full flavor.