Go Back
This is a keeper. Super yummy French inspired dish turned crock pot meal. Chicken Fricassee.

Crock Pot Chicken Fricassee Recipe

Course Main Course
All the delicious flavor of the French Classic recipe tweaked for the crock pot. Easy slow cooker Chicken Fricassee.

Ingredients 

  • 4 Chicken Thighs
  • 2 TBS Butter
  • 2 Carrots
  • 2 Stalks Celery
  • 1/2 Onion
  • 8 oz mushrooms
  • 2 TBS Flour
  • 1/2 C White Wine
  • 2 C Chicken Broth
  • 1 Bay leaf
  • 2 Sprigs Thyme
  • 2 sprigs parsley
  • 1/4 C Heavy Cream
  • 1 Egg yolk
  • 2 sprigs tarragon about 3 TBS chopped
  • 1/2 lemon juiced
  • 1 TBS Butter

Instructions

  • Season your chicken thighs with salt and pepper. In a large pot melt 2 TBS butter and brown your chicken skin side down. Place into crock pot skin side up.
  • In the pot that you browned the chicken add chopped carrots, celery, and onion. Cook a few minutes and then add in mushroom and flour. Stir together to cook the flour a minute or two.
  • Stir in the wine and allow to thicken in the mixture. Then stir in the chicken stock, thyme and parsley stirring and scrapping up any brown bits. If you don’t cook with wine you can just use extra stock.
  • Pour over the chicken in the crock pot. And cook on low for 6-8 hours.
  • About 20-40 minutes before serving time. Mix 1/4 C cream with 1 egg yolk.
  • Add 1/2 C of liquid from the crock pot to that mixture to temper.
  • Remove chicken from the crock pot.
  • Add 1 TBS butter to the crock pot, stir in egg cream mixture, and squeeze in the juice of half a lemon.
  • Add in chopped tarragon and chicken. Allow to cook covered for another 15-30 minutes before serving.

Notes

While this is a slow cooker recipe it isn’t your normal dump and go style. It takes some prep but I promise you it’s well worth it and so much better than heating up your whole house and being stuck at home for hours with the oven.

Instant Pot Chicken Fricassee Directions

  1. Set Instant Pot to sauté.
  2. Season your chicken thighs with salt and pepper. Melt 2 TBS butter and brown your chicken skin side down in the Instant Pot. If needed do this in batches do you don't overcrowd the pot. Remove chicken and set aside.
  3. Add chopped carrots, celery, and onion to the heated pressure cooker. Sauté for a few minutes and then add in mushroom and flour. Stir together to cook the flour a minute or two.
  4. Stir in the wine and allow to thicken in the mixture. Then stir in the chicken stock, thyme and parsley stirring and scrapping up any brown bits. If you don't cook with wine you can just use extra stock.
  5. Add chicken skin side up back into the instant pot. Turn off saute. Close lid and pressure cook on high for 10 minutes.
  6. While the chicken is cooking mix 1/4 C cream with 1 egg yolk.
  7. Quick release being mindful that liquid may want to escape do short bursts at first so the broth doesn't spray everywhere.
  8. Add 1/2 C of liquid from the crock pot to the egg mixture to temper.
  9. Remove chicken from the crock pot.
  10. Set the pot to sauté and add 1 TBS butter to the crock pot, stir in egg cream mixture, and squeeze in the juice of half a lemon.
  11. Add in chopped tarragon and chicken. Allow to cook for 2-3 minutes minutes.
Love this recipe?Follow @RaeGunRamblings or tag #RaeGunRamblings!