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Crock Pot Country Chicken

by Laura

Today I have a simple all in one crock pot meal for you. I love it when you can have a dish that can stand by itself if needed. You can easily add a roll on the side or a nice tossed salad. I love the flavor that this dish gets from some dried dill. So simple and delicious, your gonna love it!

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Crock Pot Country Chicken


Scale

Ingredients

  • 8 Yukon gold potatoes, halved or quartered depending on their size (red potatoes may be substituted)
  • 6 carrots, cut in half lengthwise and cut into large pieces
  • 2 celery ribs, sliced
  • 46 boneless skinless chicken thighs
  • 3 Tbsp. cornstarch
  • 1 1/4 cup chicken stock, cold or room temp
  • 2 tsp honey dijon mustard
  • 1 1/2 tsp. dill
  • 1 tsp salt
  • pepper to taste

Instructions

  1. Spray the crock pot with non stick cooking spray.
  2. Place the vegetables in the bottom of the crock pot followed by the chicken breast.
  3. In a bowl, whisk together the cornstarch and chicken stock until well blended.
  4. Then whisk in the mustard, dill, salt, and pepper until blended.
  5. Pour the mixture over the vegetables and chicken in the crock pot.
  6. Cook on low for 6-8 hours or on high for 4 hours.
  7. To serve, remove chicken and vegetables from the crock pot and divide even between plates. If needed, mix equal amounts of cornstarch and water to thicken the sauce in the crockpot. Ladle sauce over the servings and enjoy. Serves 4-5.
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Recipe adapted from Cooking During Stolen Moments.

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13 comments

Audrey October 2, 2014 - 7:54 pm

Can I use chicken with the bone in?

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Laura October 3, 2014 - 8:10 am

I think it will work as long as you remove the skin.

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pat June 10, 2014 - 11:51 am

I forgot to rate this recipe

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pat June 10, 2014 - 11:50 am

I made this crock pot country chicken and it was excellent, my husband said I could make it again, the only thing I added was some onions to this recipe and again it was excellent. I know it mentions using chicken thighs in the ingredients, but then mentions used chicken breast in the instructions, I think you could use both. I did use chicken breast. AWESOME!!!!!!!!!!

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megan February 23, 2014 - 12:18 am

I used this recipe as a base, but substituted for what I actually had. I did the chicken thighs with celery, carrots, and potatoes. I didn’t have stock so I used water, and added sliced onions, salt, and pepper. Turned out delicious, and my toddler asked for seconds.

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Patti February 5, 2014 - 6:08 pm

I don’t know what all these other people are talking about. I made it with boneless chicken breasts instead of thighs, but I thought it was really good, and I will be eating my whole crock pot full.

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Patti February 5, 2014 - 7:37 pm

But I did forget to mention that I was surprised the recipe did not include onions and I used celery seed since I didn’t have fresh celery. I also added onion powder, heavy doses of garlic powder, and mixed the chicken broth with regular Dijon mustard and added the honey. I thought it turned out just yummly : )

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Katie January 20, 2014 - 8:50 am

Not to sound conceited, but I am a pretty good cook. I can usually find a recipe, make it the first time and have it turn out awesome. I was pretty hopeful for this recipe- but it was a huge failure. It isn’t a difficult recipe but the end result is just gross. My fiance ate it and said it wasn’t his favorite but that he could eat it- My 3 year old wouldn’t touch it and I couldn’t get past the first bite. Think of a dill infused beef stew- but instead of beef its chicken. Yeah, it just does not work. I won’t be making this again. Maybe if it didn’t have dill but a softer seasoning ( maybe Rosemary, Basil,etc) , it may have been edible, but only slightly.

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Crockpot Country Chicken « attempting2cook November 10, 2012 - 9:46 am

[…] recipe was taken from Real Mom Kitchen […]

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Kacy January 28, 2012 - 8:14 pm

Ok… so I made this recently, and I followed the recipe exactly as listed above…. and it was NASTY. Completely inedible! My boyfriend and I both took a few bites and ended up eating a frozen pizza. I threw the entire crockpot meal away.

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Jen November 18, 2011 - 11:05 am

Ugh… see, that’s the COLORING on the chicken that keeps me from using my crockpot more often. Even though I like the flavors, that awful “boiled chicken” color just triggers my gag reflex.
And tips/hints to avoid this?

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Michele F. November 27, 2011 - 7:52 pm

You can prebrown the chicken to give it better color. I’ve done that myself.

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Teri November 3, 2011 - 10:49 am

This is in my crock-pot right now. I can not wait to go home and try it!

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