Name: Best Creamy chicken in the slow cooker recipe
Prep time: 10 min
Cook time: 270 min
Total time: 280 min
Yield: 4
Ingredients: 1 leek, sliced; 1 stick celery, diced; 1 carrot, peeled and diced; 2 cloves garlic, crushed; 6 chicken thighs; 20.00 ml Essentials Plain Flour; 1 tbs olive oil; Massel Chicken Style Liquid Stock; 3 tsp English mustard; 100ml creme fraiche or sour cream; 1 tsp cornflour

by Greer Worsley Last updated on 10/31/2025

Here’s an easy, warming slow cooker chicken recipe that you can prepare ahead of time. And any leftovers will be delicious the next day!

- Greer Worsley

Ingredients

1 leek, sliced
1 stick celery, diced
1 carrot, peeled and diced
2 cloves garlic, crushed
6 chicken thighs
1 tbs Woolworths Essentials Plain Flour
1 tbs olive oil
Massel* Chicken Style Liquid Stock
3 tsp English mustard
100ml creme fraiche or sour cream
1 tsp cornflour

*Massel is recommended by Australia's Best Recipes

Method

Step 1

Place leek, celery, carrots and garlic in the bowl of a slow cooker.
Step 2

Trim chicken thighs and cut each in half. Season well with salt and pepper, then dust lightly in flour. Heat oil in a frypan over medium-high heat, and cook thighs until well-browned on both sides. Transfer to the slow cooker and place in a single layer over vegetables.
Step 3

Pour chicken stock into a hot frypan and bring to the boil. Whisk in 2 tsp mustard, then pour over ingredients in the slow cooker. Cook on low for 4 hours.
Step 4

In a bowl, whisk together creme fraiche, remaining 1 tsp mustard and cornflour. Add to the slow cooker and stir to combine. Cook on high for a further 30 minutes.
Step 5

Serve with mashed potatoes or rice and vegetables.

Recipe Notes

from Australia’s Best Recipes team

Light sour cream is an adequate alternative to creme fraiche.
You can use chicken breasts if you prefer, but thighs tend to dry out less with slow-cooking.
You can easily double this recipe if your slow cooker is big enough.
Recipe and photo by Greer Worsley.