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Celery Cream Chicken Slow Cooker. This super-easy chicken dish uses just three things and cooks slow in a crockpot. Bone-in thighs make it rich, celery soup gives creamy comfort, and fresh celery adds crunch that turns soft. It bubbles into a yummy green sauce like a hug in a bowl—perfect for chilly spring days!
Ingredients
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2 1/2 to 3 pounds bone-in chicken thighs without skin
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2 cans (10.5 ounces each) cream of celery soup
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3 cups chopped celery (from 1 big bunch), cut in 1/2-inch pieces
Celery Cream Chicken: Directions
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Get chicken ready: Pull off any skin from the thighs and throw it away so the sauce stays nice, not greasy. Dry the chicken with paper towels and cut off big fat bits.
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Put down celery: Spread the chopped celery all over the bottom of your 4- to 6-quart slow cooker. It makes a soft bed that lifts the chicken a bit and cooks in the yummy juices.
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Add chicken: Lay the thighs in one tight layer on the celery. They can overlap a little, but keep them flat so they cook even and stay juicy.
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Top with soup: Scoop the celery soup right over the chicken. Spread it with the spoon back to cover most of it. Skip water—the chicken makes its own to turn the thick soup into a smooth, light-green sauce.
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Cook slow: Put on the lid. Set to LOW for 5 to 6 hours, or HIGH for 2 1/2 to 3 hours. Chicken should be super soft, falling off the bone, with celery silky but still there.
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Mix gently: Open the lid away from you to dodge steam. Use tongs to flip chicken in the sauce a couple times, stirring in soft celery and juices. Taste—if you like, add a tiny bit of salt and pepper, but it’s great with just three things.
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Serve warm: Scoop chicken into bowls or plates, then pour lots of creamy sauce and celery on top. Eat hot from the cooker while it’s steamy!
This dish is like a warm blanket from my sister for when spring feels cold. Pair with rice, noodles, or potatoes to soak up sauce. Try green beans, carrots, salad, or bread too. Or add crackers on top for fun.
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