Slow Cooker Chicken with Champagne and Cream -

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Slow Cooker Chicken with Champagne and Cream

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By Wendy Louise

Posted July 23rd, 2007

This article is reprinted with permission from The Complete Crockery Cookbook: Create Spectacular Meals in Your Slow Cooker (The Complete Crockpot Cookbook, 1), by Wendy Louise, (2003, Sourcebooks, Inc.)

The Complete Crockery Cookbook: Create Spectacular Meals in Your Slow Cooker (The Complete Crockpot Cookbook, 1)

Servings:	6
Author Notes:	If you're looking for new things to do with your slow cooker, this book can provide lots of options. Author Wendy Louise has provided over 180 recipes for easy to make family friendly foods that will have you using your slow cooker constantly, from everyday suppers to festive holiday dinners. More than just recipes, Louise also teaches readers how to convert their own favorite recipes into slow cooker recipes.
Ingredients:	6 boneless, skinless chicken breast halves 1 teaspoon thyme, crushed between fingers salt and white pepper to taste 1 stick butter 1 cup champagne 1 tablespoon flour 1 1/2 cups heavy whipping cream Optional garnish: portabello mushroom slice and chive sprigs
Instructions:	Season the chicken breasts with thyme, salt and pepper and then sauté lightly in the butter. Transfer the sautéed chicken to slow cooker. In the sauté pan, add the flour to the butter in the pan, stirring to make a roux. Then stir in the champagne and cook till sauce thickens. Pour sauce over chicken in slow cooker. Cover with lid and cook on low setting for 3-4 hours, or until chicken is very tender. Remove chicken from slow cooker and keep warm on a heated platter. Turn heat setting to low and stir the heavy cream into slow cooker to 'finish' your sauce. Cook only until sauce is heated through. Swirl in 1 tablespoon of butter (optional). Pour sauce over chicken and serve. Cook's Note: Garnish each serving with a large slice of sautéed portabella mushroom and sprigs of fresh chive for that extra touch. A Tip from the Kitchen: If you find your sauces or gravies are coming out too thin, uncover the slow cooker and cook for 15 minutes on high setting to reduce the liquid and 'finish' the sauce. Color not right? - add some Kitchen Bouquet®, Sauce Robert® or paprika. Enrich your sauce by swirling in one tablespoon of butter at the very end - (it's a French thing.)