Crock Pot Smothered Chicken

Cajun Smothered Chicken with Gravy in a bowl with gravy spoon

This crock pot smothered chicken is a Southern comfort classic, seared chicken slow cooked with peppers, onions, and celery in a thick, spoon-coating smothered chicken gravy that's ready with almost no hands-on work.

Course main course

Cuisine Southern

Keyword comfort food, creamy, easy, slow cooker

Prep Time 15

Cook Time 5

Total Time 5 15

Servings 1/3 pound chicken and gravy

Calories 343

Author Gina Dickson

Equipment

Ingredients

Chicken and Vegetables

2 pounds chicken breasts boneless, skinless
2 tablespoons olive oil
2 green bell peppers large, cored, thick sliced
1 yellow onion medium, cut into quarters
3 celery stalks cut into 1-inch pieces
1 tablespoon Worcestershire sauce
1 cup chicken broth
10.5 ounces cream of chicken soup canned
⅓ cup heavy whipping cream
2 tablespoons cornstarch

Homemade Cajun Seasoning

1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon thyme leaves dried
1/2 teaspoon poultry seasoning
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 teaspoon dried parsley
1 teaspoon cayenne pepper adjust to taste
1 teaspoon black pepper
½ teaspoon celery salt
½ teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon allspice

Instructions

Make the spice blend

Mix all seasoning ingredients in spice grinder. Pulse until well blended.
1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon thyme leaves, 1 teaspoon dried oregano leaves, 1 teaspoon dried basil leaves, 1 teaspoon dried parsley, 1 teaspoon black pepper, ½ teaspoon celery salt, ½ teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon allspice, 1 teaspoon cayenne pepper
Divide into two equal portions (about 1 ½ tablespoons each).

Season the chicken

Trim any excess fat from chicken breasts.
2 pounds chicken breasts
Press each piece into half of the seasoning blend, coating both sides lightly.

Sear the chicken

Heat olive oil in a large skillet over medium-high heat.
2 tablespoons olive oil
Sear chicken for 1–2 minutes per side until golden (do not cook through).
Transfer chicken to the slow cooker.

Add the vegetables

Place sliced bell peppers, onion quarters, and celery pieces over the chicken in the slow cooker.
2 green bell peppers, 1 yellow onion, 3 celery stalks

Make the gravy base

In a small bowl, whisk Worcestershire sauce, chicken broth, cream of chicken soup, and the remaining seasoning blend.
1 tablespoon Worcestershire sauce, 10.5 ounces cream of chicken soup, 1 cup chicken broth
Pour over chicken and vegetables.

Slow cook

Cover and cook on low for 5 to 6 hours, or on high for 4 to 5 hours, until the chicken is tender.

Thicken the gravy

In a jar with a lid, shake together heavy whipping cream and cornstarch to make a slurry.
⅓ cup heavy whipping cream, 2 tablespoons cornstarch
Pour the slurry into the slow cooker and stir gently. Cover and cook for 20 to 30 minutes on low, until the gravy thickens.

Serve

Serve chicken and gravy over pasta, rice or mashed potatoes.

Notes

Storage

Refrigerate leftovers in an airtight container once fully cooled. Use within 4 days for best taste and texture.

Freezing

Freezes well for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently in a covered skillet over medium-low heat, stirring occasionally, or microwave in 1-minute intervals until hot.

Substitutions

Chicken thighs may be used in place of chicken breasts (tested, and a little juicier).

Variations

For more heat, stir in extra cayenne or a splash of hot sauce at the end. For a milder version, reduce or omit the cayenne in the spice blend.

No slow cooker? Bake in a covered Dutch oven at 350°F for 45 to 50 minutes instead.

Slow Cooker Times

LOW: 5 to 6 hours (recommended for best flavor)

HIGH: 4 to 5 hours (if short on time)

Nutrition