Crock Pot Chicken Fricassee Recipe

This creamy chicken stew is delicious and made easy in the slow cooker. For faster preparation check out my Instant Pot chicken fricassee directions below. Inspired by the classic French chicken this is delicious and made from real ingredients!

Are you ready for your mouth to water? The Crock Pot Chicken Fricasee recipe I’ve got for you today is so good. Like I’m kind of drooling just thinking about it. The pictures don’t do this recipe justice. but trust me. Your house will smell amazing and then your taste buds will do a major happy dance.

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.

Chicken Fricassee Ingredients

• 4 Chicken Thighs
• 2TBS 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

Slow Cooker Creamy Chicken Directions

1. 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.
2. 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.
3. 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.
4. Pour over the chicken in the crock pot. And cook on low for 6-8 hours.
5. About 20-40 minutes before serving time. Mix 1/4 C cream with 1 egg yolk.
6. Add 1/2 C of liquid from the crock pot to that mixture to temper.
7. Remove chicken from the crock pot.
8. Add 1 TBS butter to the crock pot, stir in egg cream mixture, and squeeze in the juice of half a lemon.
9. Add in chopped tarragon and chicken. Allow to cook covered for another 15-30 minutes before serving.

I like to serve this over mashed potatoes. It’s so creamy and rich your mouth will thank you.

Last time I made this my MIL was over and couldn’t stop talking about how yummy the whole house smelled. And let me tell you it tasted even yummier!

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.

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.

Print Recipe

Pin Recipe

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!

Want more great crock pot ideas? Here are a few of my favorites but see even more here. Balsamic Cherry Beef Recipe above.

Super easy Crock Pot Lasagna Recipe we had this the other night and I was reminded all over again how yummy it was!

Let’s connect! You can also find me hanging out here.