Creamy Slow Cooker Thyme Chicken - Dump and Go Dinner
4
Servings
10
Ingredients
24
Comments
This Creamy Slow Cooker Thyme Chicken is the ideal freezer meal! Thyme infused slow cooked chicken, topped with a creamy white sauce turns a plain old weeknight dinner into something special!
4
Servings
10
Ingredients
24
Comments
Ingredients
- 2 pounds Chicken, Boneless Breasts
- 1 cup Chicken Broth/Stock
- 1 ¼ cups dice Onion
- 4 teaspoons mince Garlic, Cloves
- ¼ cups Dijon Mustard
- ¼ cups chop Thyme, Fresh
- 1 teaspoon Salt
- ¾ teaspoons Black Pepper
- ¼ cups Heavy Whipping Cream
- 2 tablespoons Cornstarch
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide all ingredients among indicated number of gallon freezer bags.
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Make From Frozen Serving Day Directions
Slow Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place chicken in slow cooker.
- In a bowl, combine chicken broth, onion, garlic, dijon mustard, thyme, salt and pepper.
- Pour over the top of the chicken.
- Cook in slow cooker on low 4-6 hours.
- Before serving, whisk together cream and cornstarch and add to the juices in the slow cooker. Serve over chicken.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 8 ounces Amount Per Serving
- Calories
- 375
- Total Fat
- 11g
- Saturated Fat
- 5g
- Trans Fat
- 0g
- Cholesterol
- 183mg
- Sodium
- 1117mg
- Total Carbohydrates
- 9g
- Fiber
- 1g
- Sugar
- 2g
- Protein
- 53g
- WW Freestyle
- 4
24 Comments
Join the discussionIdeas on a sub for cream?
You could omit the cream sauce on top. Or use whole milk if you don’t have cream on hand.
You can also full-fat canned coconut milk. We’re dairy free and use coconut milk in place of milk and cream all the time. We’ve had great success so far.
Excited to try this, love fresh thyme!
How many does this serve?
Serves 4
Where is the recipe for those yummy-looking sweet potatoes on the side?
Jenny – I just roasted some sweet potatoes in the oven. It is my go to side dish. Just peel and chunk sweet potatoes, toss with garlic and rosemary if desired. Roast at 400 for 15-20 minutes until they are tender and just start to brown!
Yum! Thanks!
Made this for dinner tonight! Rave reviews from the family. We served it with buttered egg noodles and asparagus, ust the extra gravy at the table. Definately adding this one to the dinner favorites list. Thanks!
I don’t have fresh thyme. could I substitute dried? How much?
Amber – you certainly can! Just use the same amount it called for fresh.
Dried herbs should be 1/3 the amount of fresh, NOT the same amount!
Could I leave out the mustard without messing up the dish?
Susan – you certainly can!
How do I combine the cream and cornstarch? I did it over medium heat, stirring constantly, and it formed a ball!
Oh No! Did you combine the cream and cornstarch together in a separate bowl then add it to the sauce?
I combined all ingredients except the cornstarch and cream into a freezer bag. Then I combined the cream and cornstarch over medium heat in a separate pan. The directions on this page don’t say to add heat, but the google doc spreadsheet says to “cook and whisk constantly until sauce thickens.” I just put the ball in a separate baggie with the rest of the ingredients. If it doesn’t look right when I’m ready to cook, I’ll just use regular milk.
Always stir corn starch in off heat. It starts cooking instantly. So whisk it together on your kitchen counter, get it smooth, and then pour it into a pan to heat on the stove.
I believe cornstarch should be dissolved in a cold liquid or at least room temp. It will only clump with heat.
So do you cook the chicken dish, per directions, before freezing? Or are you simply combining the raw ingredients to freeze together?
No you simply combine the ingredients together in bags as listed in the freezing directions.
Made as directed. Too strong of a mustard flavor for our taste. Will not make this again as directed.
Thanks for your feedback! Everyone’s tastes are different, so you can always feel free to adjust to better suit your needs.