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Creme Fraiche sour cream heavy cream chicken butter mushrooms leeks white wine mustard thyme celery salt pepper garlic chicken breasts
Viewed: 26 - Published at: 8 months agoIngredients
- creme fraiche
- 1/3 cup sour cream
- 1/3 cup heavy cream
- chicken
- 1 tablespoon butter
- 10 ounces mushrooms, sliced
- 2 leeks, cut in half lengthwise and sliced crosswise
- 2 tablespoons white wine or 2 tablespoons sherry wine
- 1 1/2 tablespoons Dijon mustard
- 1 teaspoon thyme
- 1/2 - 1 teaspoon celery salt (to taste)
- 1 teaspoon pepper
- 1 -3 garlic clove, crushed
- 2 lbs boneless skinless chicken breasts or 2 lbs boneless skinless chicken thighs
Method
- In a glass jar, mix together the sour cream and heavy cream until well blended, then put lid on jar and let sit at room temperature until ready to serve chicken.
- Grease the crock pot with the butter and leave any extra in the bottom.
- Put all ingredients in the crock pot, except for the chicken and the creme fraiche, and mix well.
- Add the chicken and mix again.
- Cover and cook on LOW for 6 hours.
- Remove chicken to a plate and cover to keep warm.
- Remove 1/4 cup cooking juices and discard.
- Mix the creme fraiche into the vegetable mixture, then return the chicken to the crock pot and stir to coat the chicken.
