Hi there! This is Annapina from Happy Cooking, Healthy Living! I’m here to share with you my passion for tasty, healthy food and some of my favourite recipes, like today’s super-easy chicken and leek crock pot recipe!.
I don’t know how the weather is where you are, but here in the north of England it’s still quite chilly and buying a crock pot as soon as I moved here from the south of Italy was a great idea!
I love using this amazing appliance, you set it up in the morning and by the time you get back from work you have some perfect comfort food. Just the ticket after a cold day.
This recipe is very easy and you are going to love it! I’ll show you how to prepare tasty, creamy chicken in a healthy way. In fact you are not going to use any fattening cream, only natural healthy ingredients, like chicken stock and Olive oil!
You need only 15 minutes to prepare this amazing meal and then you all you do is leave it to cook in the crockpot. I hope you enjoy this as much as I do.
So here is the recipe:
Ingredients:
5 cups Potatoes (chopped into chunks)
1 cup Leeks
1 cup Celery
½ cup Chicken Stock
5 cups Diced Chicken Breasts
1 cup Plain Flour
2 tbsp Olive Oil
1 Clove of Garlic
1 cup White Wine (room temperature)
1 tbsp English Mustard
Salt and Black Pepper to taste
Method:
Peel and dice the potatoes, then chop the leek and the celery into small pieces. Place everything in your crock pot with ½ cup of chicken stock.
Place the diced chicken breast in a bowl with the cup of plain flour and mix very well.
In a large non-stick pan, heat 2 tbsp of olive oil, a clove of garlic, and then add your chicken breast. Pan fry for few minutes on high flame, then add the cup of white wine and cook until the wine disappears, turning the chicken to keep it from burning.
Once the wine has disappeared, place the pan fried chicken into your crockpot where the other ingredients are waiting, then add salt and black pepper to taste and 1 tbsp of english mustard.
Leave to simmer and cook on high for at least 4 hours then serve warm.
Generous 4 servings.
- cups Potatoes (chopped into chunks)
- 1 cup Leeks
- 1 cup Celery
- ½ cup Chicken Stock
- 5 cups Diced Chicken Breasts
- 1 cup Plain Flour
- 2 tbsp Olive Oil
- 1 Clove of Garlic
- 1 cup White Wine (room temperature)
- 1 tbsp English Mustard
- Salt and Black Pepper to taste
- Peel and dice the potatoes, then chop the leek and the celery into small pieces. Place everything in your crock pot with ½ cup of chicken stock.
- Place the diced chicken breast in a bowl with the cup of plain flour and mix very well.
- In a large non-stick pan, heat 2 tbsp of olive oil, a clove of garlic, and then add your chicken breast. Pan fry for few minutes on high flame, then add the cup of white wine and cook until the wine disappears, turning the chicken to keep it from burning.
- Once the wine has disappeared, place the pan fried chicken into your crockpot where the other ingredients are waiting, then add salt and black pepper to taste and 1 tbsp of english mustard.
- Leave to simmer and cook on high for at least 4 hours then serve warm.
[…] Just the ticket after a cold day is a Crock Pot Chicken and Leek dinner. […]