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Chicken stroganoff

Creamy Crockpot Chicken and Leeks

Course Main Course
Keyword Chicken
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Servings 2

Ingredients

Marinade

  • 1/3 cup mayonnaise
  • 2 Tablespoon cider vinegar
  • 1/2 teaspoon salt plus more for the slow cooker
  • 1 Tablespoon fresh rosemary finely minced
  • 1 Tablespoon fresh sage finely minced
  • 2 boneless skinless chicken breasts

Chicken

  • 1 shallot finely minced
  • 1 leek washed, trimmed and cleaned, cut into thin half moons
  • 3/4 cup chicken stock
  • 1 Tablespoon cornstarch
  • 1 Tablespoon whole-grain mustard
  • 2 Tablespoon dry white wine
  • 1/3 cup heavy cream
  • 12 ounce egg noodles
  • 3 Tablespoon butter
  • fresh chives finely chopped for garnish
  • fresh dill finely chopped for garnish
  • 1 cup mushrooms washed and sliced

Instructions

Marinade

  1. In a large bowl, mix together all of the marinade ingredients. Add the chicken and toss with the marinade. Cover and chill in the refrigerator for at least 12 hours.

Chicken

  1. In the slow cooker, add the shallot and leeks and an extra pinch of salt. Stir in the chicken stock and cornstarch, stirring to dissolve the cornstarch. Stir in the mustard, mushrooms, white wine, and heavy cream. Then take the chicken out of the marinade (discard the extra marinade) and add it to the crockpot.

  2. Cook on low for 2 1/2 hours. After 2 hours, boil water in a large pot on the stove and cook the egg noodles according to the directions on the package. Drain the noodles and toss the noddles with butter and set aside.

    After 2 1/2 hours of cooking time, check the chicken, making sure the internal temp reaches 165℉. Once it's done, remove the chicken and cut into slices. Place the chicken over the noodles and garnish with fresh dill and chives. Serve immediately.