Chicken And Pastry Crock Pot Recipe
Are you looking for a delicious and hearty dinner? This Chicken and Pastry Crock Pot recipe has it all – tender chicken, savory vegetables and a flaky pastry crust. It’s the perfect comfort food for a cold night and is sure to become a family favorite. Plus, it’s easy to prepare and cooks up quickly in the slow cooker, so you can spend more time with your family and less time in the kitchen.
Description
This Chicken and Pastry Crock Pot recipe is a simple, yet delicious, meal. The chicken and vegetables are cooked until they’re fork-tender in a savory sauce and topped with a flaky pastry crust. It’s great for a weeknight dinner that the whole family will love.
Prep Time
Prep time for this recipe is only 15 minutes. You’ll need to chop the vegetables and mix up the sauce before adding everything to the crock pot.
Cook Time
The cook time for this recipe is about 4 hours. This can vary depending on the size and shape of your slow cooker, as well as the temperature of your ingredients when you begin cooking.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 3 cups chicken broth
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
- 1 sheet frozen puff pastry, thawed
Instructions
1. Place the chicken breasts in the bottom of a slow cooker. Top with the diced onion, carrots, celery, garlic, thyme, oregano and black pepper. Pour the chicken broth over everything. Cook on low for 6-8 hours or on high for 4-5 hours.
2. When the chicken is cooked through, remove it from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker.
3. Mix the flour and cream together in a small bowl until smooth. Pour the mixture into the slow cooker and stir to combine. Cook on high for an additional 30 minutes, stirring occasionally.
4. Preheat the oven to 375 degrees F. Place the thawed puff pastry on a lightly floured surface and roll it out to fit the top of the slow cooker. Place the pastry on top of the chicken and sauce, tucking in the edges. Cut a few slits in the top of the pastry to release steam.
5. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the sauce is bubbling. Serve hot.
Equipment
- Slow cooker
- Cutting board
- Knife
- Small bowl
- Rolling pin
- Baking sheet
Notes
If you don’t have a slow cooker, you can also make this recipe in a Dutch oven. Preheat the oven to 375 degrees F and cook the chicken and vegetables for 25-30 minutes. Add the flour and cream mixture and bake for an additional 30 minutes. Top with the puff pastry and bake for 25-30 minutes more, or until golden brown and bubbly.
Nutrition: Per Serving
- Calories: 463
- Fat: 17.5g
- Carbohydrates: 36.5g
- Protein: 35g
- Sodium: 631mg
- Fiber: 3.5g
- Sugar: 3g
Recipe Tips
This recipe is also great with other vegetables, like mushrooms, bell peppers or sweet potatoes. You can also add a can of diced tomatoes or a few tablespoons of tomato paste for extra flavor. For a spicier version, add a teaspoon of red pepper flakes or use a hot sauce instead of the cream. If you don’t have puff pastry, you can use a pre-made pie crust instead.
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