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- Carbohydrate 16.9373538907855 g
- Cholesterol 123.982416775 mg
- Fat 15.968732324743 g
- Fiber 4.35086202702302 g
- Protein 26.0011612986729 g
- Saturated Fat 8.47131717808393 g
- Serving Size 1 1 Serving (342g)
- Sodium 492.391604731333 mg
- Sugar 12.5864918637625 g
- Trans Fat 4.89068167660705 g
- Calories 322 calories
Step-by-step
- Toss chicken with flour in slow cooker.
- Add all remaining ingredients except peas and cream cheese spread; cover with lik.
- Cook on LOW 6 to 8 hours, (or on HIGH 3 to 4 hours). Stir in cream cheese and peas; cook, covered, 30 min.
Traditional chicken fricassée requires searing meat, building a separate roux, and constant attention at the stove, but this slow cooker variation eliminates those steps entirely without sacrificing a rich sauce. Starch coating serves a dual purpose here, insulating the poultry pieces against prolonged heat while thickening the surrounding broth as moisture releases over seven hours. Utilizing boneless, skinless thighs ensures the meat remains tender despite extended cooking times, unlike breast meat which typically dries out past the four-hour mark.
Freezing this meal successfully requires omitting the dairy components prior to storage. Cream cheese breaks down and separates into an oily, grainy texture if subjected to freezing temperatures and subsequent microwave thawing. Package the uncooked chicken, sliced mushrooms, baby carrots, and broth together in a freezer-safe bag for up to three months. Thaw the mixture completely in the refrigerator for 24 hours before transferring it to the slow cooker insert; dumping frozen blocks into ceramic crocks creates a dangerous temperature danger zone where bacteria can multiply.
Reheating leftovers demands gentle heat to prevent the dairy solids from curdling. Warm portions on the stovetop over medium-low heat, stirring frequently, rather than blasting them in a microwave at full power. Whole milk or heavy cream can substitute for the chive and onion spread at a one-to-one ratio if adjustments are necessary, though an extra pinch of dehydrated onion powder helps replicate the missing savory depth.
Stirring the peas and cream cheese during the final thirty minutes of heating preserves their vibrant green color and prevents the starches from scorching at the edges of the vessel. Frozen peas added at the beginning of the cooking cycle turn drab gray and release all their internal moisture into the liquid, leaving them completely deflated by serving time.
