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Creamy Slow Cooker Thyme Chicken - Dump and Go Dinner

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Creamy Slow Cooker Thyme Chicken - Dump and Go Dinner

Lisa
The Cook
4 Servings
10 Ingredients
23 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
23 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
Serving Day Ingredients
  • ¼ cups Heavy Whipping Cream
  • 2 tablespoons Cornstarch

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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Make From Frozen Serving Day Directions

Slow Cooker

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Make It Now Cooking Directions

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23 Comments

Join the discussion
    1. 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.

    1. 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!

  1. 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!

  2. How do I combine the cream and cornstarch? I did it over medium heat, stirring constantly, and it formed a ball!

      1. 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.

  3. So do you cook the chicken dish, per directions, before freezing? Or are you simply combining the raw ingredients to freeze together?

    1. Thanks for your feedback! Everyone’s tastes are different, so you can always feel free to adjust to better suit your needs.

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