Crockpot Chicken Fricassee Recipe
Prep Time:
15 minutes
Cook Time:
3 hours, 15 minutes
Servings:
4 servings
Ingredients
  • 2 tablespoons avocado oil
  • 8 bone-in, skin-on chicken thighs
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon fresh ground black pepper, plus more to taste
  • ½ small onion, diced
  • 2 carrots, peeled and diced
  • 3 stalks of celery, diced
  • 3 cloves of garlic, minced
  • 10 ounces assorted mushrooms, trimmed and cut into bite-sized pieces
  • 1 ½ cups chicken stock
  • ¼ cup dry white wine
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 3 tablespoons unsalted butter, softened
  • 3 tablespoons all-purpose flour
  • ½ cup heavy cream
  • 10 ounces frozen pearl onions, thawed
  • Minced Italian parsley, for garnish
Directions
  1. Place the avocado oil in a saute pan over high heat.
  2. Season chicken thighs with 1 teaspoon salt and ½ teaspoon black pepper.
  3. Working in batches, sear the chicken on both sides until browned, approximately 2 minutes per side.
  4. Once browned, add the chicken to a Crockpot.
  5. Add onions, carrots, celery, and garlic to the same pan you cooked the chicken in and saute for 2 minutes.
  6. Add mushrooms and cook for 1 minute.
  7. Add the contents of the saute pan to the Crockpot.
  8. Next, pour in chicken stock and white wine.
  9. Add thyme sprigs and bay leaves. Stir.
  10. Cook on high for 2 hours 30 minutes.
  11. While the chicken cooks, create a beurre manié by combining the softened butter and flour together to form a paste.
  12. After cooking, remove the chicken thighs from the Crockpot and set aside.
  13. Add the beurre manié to the Crockpot and whisk.
  14. Add heavy cream. Season with salt and pepper, to taste.
  15. Return the chicken to the Crockpot and add the pearl onions.
  16. Stir, cover, and cook on low for 30 minutes, until the sauce has thickened and the chicken has reached a minimum of 165 F.
  17. Garnish with minced parsley to serve.