I am a fan of my slow-cooker. I like using it a few times a month. It’s so nice when Sophie is having a hard time (like teething or trouble sleeping) to be able to minimize my dinner preparation and not have to worry about it.
I’ve never really cooked anything like this in a slow-cooker, with a few different add-in times and an oven-baked topper. I loved that it was all real ingredients and didn’t call for sour cream and cream of something soup. It was a hearty, delicious crock pot dinner with real ingredients!
To make things even simpler, you can assemble everything from the chicken breast to the flour slurry the night before then store the crock in the refrigerator overnight. The next day, when you’re ready to start cooking it, just pop it into the slow cooker body and turn on the heat!
You certainly don’t need to serve this with the puff pastry toppers. If you prefer, feel free to use biscuits or just serve the filling on it’s own as a stew.
- 1lb boneless, skinless chicken breast
- 8 oz. button or cremini mushrooms, sliced
- 4 carrots, peeled and cut into 1″ pieces
- 1 stalk celery, large dice
- 1 onion, cut into a large dice
- ¼ tsp garlic powder
- 1¼ tsp salt
- ¼ tsp pepper
- ½ tsp dried thyme
- ⅓c flour
- ½c water
- ⅓c cream or half-and-half
- 1c frozen peas
- 1 sheet frozen puff pastry, thawed
- 1 egg
- Place carrots, celery, and onion into the bottom of a 4-6 quart slow cooker. Add mushrooms on top of the other vegetables. Sprinkle with a little of the salt. Place chicken breast on top of the veggies. Sprinkle chicken with garlic powder, remaining salt, the pepper, and the thyme.
- In a small bowl, whisk together the flour and water. Pour over chicken and vegetables. Cook on low for 4-5 hours (or on high 2-3 hours) or until chicken is tender.
- minutes before serving, fold the puff pastry into thirds (it’s usually packaged like this anyway, just don’t unfold it). Slice puff pastry into 4 pieces. (If you’re feeling fancy, you can cut it into fancy shapes.) Place on a baking sheet covered with parchment or sprayed with nonstick spray. In a small bowl or cup, beat egg with a fork. Brush egg over the tops of the puff pastry. Bake at 425 degrees 8-10 minutes or until golden brown.
- minutes before serving, shred or dice chicken and return to the slow-cooker. Stir in cream or half-and-half and frozen peas. Taste and add additional salt and pepper to taste. Heat through until warm.
- Divide chicken mixture among four bowls and top each with a puff pastry square.
Adapted from Real Simple