Crock Pot Chicken La Antoinette
Indulge in the rich, comforting flavors of Crock Pot Chicken La Antoinette, a luxurious slow-cooked masterpiece that combines tender chicken thighs with a creamy, herb-infused Dijon sauce. This recipe starts with golden-seared chicken, layered with sautéed onions and garlic, then bathed in a velvety blend of chicken broth, heavy cream, and Parmesan cheese. Fresh thyme and rosemary add a fragrant depth, while a touch of Dijon mustard elevates the dish to gourmet perfection. With just 15 minutes of prep and a cozy 4-5 hours in the crock pot, this dish effortlessly offers a restaurant-style meal right at your table. Serve it over rice, mashed potatoes, or paired with crusty bread to soak up every last drop of the flavorful sauce. Perfect for family dinners or entertaining, this recipe is a must-try for lovers of creamy chicken dishes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Boneless, skinless chicken thighs
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 2 tablespoons All-purpose flour
- 1.5 cups Chicken broth
- 0.75 cups Heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Fresh thyme leaves, chopped
- 1 teaspoon Fresh rosemary, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Heat the butter and olive oil in a large skillet over medium-high heat.
Sear the chicken thighs on both sides until golden brown, about 2-3 minutes per side. Transfer the chicken to the crock pot.
In the same skillet, add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the onion and garlic mixture and whisk continuously for 1-2 minutes to cook out the raw flour taste.
Slowly pour in the chicken broth while whisking, making sure there are no lumps. Bring the mixture to a simmer and let it thicken slightly, about 2 minutes.
Stir in the heavy cream, Dijon mustard, thyme, rosemary, salt, and black pepper. Remove from heat and carefully pour the sauce over the chicken in the crock pot.
Cover the crock pot with a lid and cook on LOW for 4-5 hours, or until the chicken is tender and fully cooked.
In the last 15 minutes of cooking, sprinkle the Parmesan cheese over the chicken and give the sauce a gentle stir. Allow the cheese to melt into the sauce.
Once done, garnish with fresh parsley and serve hot over rice, mashed potatoes, or with crusty bread.
Nutrition Facts
Calories |
3264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.1 g | 289% | |
| Saturated Fat | 94.4 g | 472% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1447 mg | 482% | |
| Sodium | 5089 mg | 221% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.5 g | ||
| Protein | 260.8 g | 522% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 653 mg | 50% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2732 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
