Welcome to our chicken fricassee recipe!. Slow cooker, instant pot and stovetop options are all available in the printable recipe card below. Also, freezer meal prep directions too!
So with all the different ways to make it... you can make this classic French dish any way you want it! It's an easy recipe that doesn't take a lot of time. And it's a great dinner option to feed a large crowd. Or for meal planning too.
We'll go over the list of simple ingredients and substitution options next... And these are just the ones I know about, I'm sure there are more. That way you can use what you have in the freezer and pantry and maybe not have to make a run to the store. Here we go...let's make an amazing comforting dish of deliciousness!
Crockpot Chicken Fricassee Recipe Ingredients
Chicken fricassee is basically a chicken stew. I personally think the main difference is the herbs you use. Thyme takes center stage in this comforting meal. And though I love the Art of French Cooking, we're going to cut out the extra steps and still create a terrific recipe.
- Chicken - We're using boneless, skinless chicken thighs. I don't believe that's the classic French stew way to do it. Classically, cut up pieces of chicken are the way to go. Like bone-in chicken pieces. Bone-in chicken thighs would work great. Or even a whole chicken cut up. So you can always go that route if you choose. And boneless, skinless chicken breasts can be used also, just be careful and not cook them too long so they don't dry out. Honestly ANY chicken works. I just happen to think dark meat works best for dishes like this.
- Potatoes - Yukon gold potatoes are our favorite for dishes like this. And red potatoes work too. Russets get a hard third...only because they'll fall apart. They'd probably not hold up for Instant Pot or slow cooker cooking. Nor leftovers. BUT if that's what you have, maybe opt for thick potato slices instead of chunks. That'll help them hold there shape.
- Carrots - Meh, they're carrots. There's nothing adventurous here. Just plain whole, big carrots cut up. I prefer them skinned for this type recipe...but you can go rustic and leave the skins on if you like.
- Celery - Same goes as the carrots. Use or don't, your option. I don't always...I cook for some that don't care for it.
- Onions - I used yellow onions. You can go white if you prefer them. I can't eat them myself. I wish I could, but oh well. I've never tried red onions or pearl onions in this recipe, but pearl onions are a classic move if you want to get them.
- Chicken Broth - We used chicken broth. But you can also use chicken stock. Stock will add a richer, wonderful flavor. I just didn't have any on hand.
- Worcestershire sauce - I use Worcestershire sauce a lot. Even though I have to check my spelling every time I write the word, I love what it does for flavor. If you don't have any soy sauce works too. If you're gluten free, tamari can be substituted. And if you don't have either of those, a teaspoon of Dijon mustard plus 2 teaspoons of chicken broth will work as a tablespoon of Worcestershire. Or you can simply leave it out and increase your herbs as you like.
- Thyme - For this particular dish, thyme is sorta expected. If you don't like the taste or don't have it, you can use parsley. Or again...leave it out.
- Cornstarch - Cornstarch in a 1:1 ratio with COLD water is your thickening agent for the sauce. You have to use cold water or it will not mix. Same goes if you opt to use all purpose flour. Cold water only. Either one of these will make a slurry. A slurry is a smooth paste of flour or cornstarch. You mix them in a small bowl and whisk really well. And after your meal is cooked, you add this cold mixture to your hot broth. And it will thicken. Also, if you prefer not to use it or want a creamy sauce...we go over that in the next section.
Recipe
Printable Slow Cooker Chicken Fricassee Recipe
Easy slow cooker chicken fricassee with tender chicken thighs, potatoes, carrots and celery in a savory thyme broth. A comforting one-pot dinner with Instant Pot, stovetop and freezer meal options too.
Ingredients
- 2 pounds chicken thighs boneless, skinless chicken thighs
- 1 pound potatoes cut into chunks
- 3 carrots cut into chunks
- 3 celery stalks sliced
- 1 medium onion chopped
- 2 cups chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 tablespoons cornstarch
Instructions
Crock Pot Chicken Fricassee
- Add the potatoes, carrots, celery, and onion to the bottom of a 6-quart slow cooker.
- Arrange the chicken over the vegetables.
- Pour the chicken broth and Worcestershire sauce over everything. Sprinkle with thyme and any optional seasonings you're using.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken reaches 165°F and the vegetables are tender.
- About 15 minutes before serving, whisk the cornstarch with 2 tablespoons cold water until completely smooth.
- Stir the slurry gently into the cooking liquid.
- Cover and cook on HIGH for another 10–15 minutes, or until the broth has thickened into a light gravy.
- Taste and adjust the seasonings before serving.
- Notes:
- Be careful using the high setting if using chicken breast (it can dry out quickly).
Easy Instant Pot Chicken Fricassee
- You can sear your chicken before pressure cooking for more flavor. Use a little extra virgin olive oil on the sauté mode for a couple minutes if you have time. Scrape up the browned bits and leave them in the stew. It only takes a little bit more time and will add lots of great flavor!
- Add the potatoes, carrots, celery, and onion to the Instant Pot.
- Place the chicken on top.
- Add the broth, Worcestershire sauce, thyme, and any optional seasonings.
- Lock the lid and cook on HIGH pressure for 8 minutes.
- Allow a 5-minute natural release, then carefully quick release the remaining pressure.
- Remove the Instant Pot lid and select Sauté.
- Whisk the cornstarch with 2 tablespoons cold water and stir it into the cooking liquid.
- Simmer for 2–4 minutes, stirring gently, until the sauce thickens.
- Turn off the Instant Pot before stirring in Greek yogurt or sour cream, if using.
Stovetop Chicken Fricassee
- Place the chicken, potatoes, carrots, celery, and onion in a large Dutch oven or large heavy-bottomed pot.
- Add the chicken broth, Worcestershire sauce, thyme, and optional seasonings.
- Bring to a gentle boil over medium-high heat.
- Reduce the heat to LOW, cover, and simmer for 30–40 minutes, or until the chicken reaches 165°F and the vegetables are tender.
- Whisk the cornstarch with 2 tablespoons cold water.
- Stir the slurry into the cooking liquid.
- Simmer uncovered for 3–5 minutes, until the sauce reaches the desired consistency.
- Remove from the heat before stirring in Greek yogurt or sour cream, if using.
Freezer Meal Instructions
- If you have leftovers, store them in an airtight container for 3 to 4 days in the refrigerator. Freeze up to a month.
- Meal Planning Option
- Add the chicken, potatoes, carrots, celery, onion, Worcestershire sauce, and thyme to a freezer-safe bag.
- Remove as much air as possible, seal, label, and freeze flat for up to 3 months.
- Do not add the chicken broth or cornstarch before freezing.
- Thaw overnight in the refrigerator. Pour the contents into the slow cooker, add the chicken broth, and cook according instructions above.
- Add the cornstarch slurry near the end of cooking.
Video
Notes
For extra flavor, sear the chicken in a hot skillet for a few minutes before doing your cooking method. Scrape up brown bits from the bottom of the pot. Add those to the dish.
Notes:
- For a Creamier Fricassee - After thickening the sauce, turn off the slow cooker and stir in ½ cup plain Greek yogurt, sour cream or heavy cream. Let it sit for about 5 minutes before serving.
- Try a variety of vegetables. Maybe green beans or bell peppers.
- Serving Suggestions: Serve over white rice, brown rice or egg noodles. Or even cauliflower rice.
- Serve with a side salad. Garnish with chopped green onions, thyme springs on top for garnish. Or even Parmesan cheese.
Tried this recipe?Let us know how it was!
Optional Chicken Fricassée Ingredients
For the sake of space and not overwhelming everyone with 15 ingredients...I put all the optional stuff here and separate. You can use what you like to add and enhance. But my goal is almost always to give you the option for an easy meal. So, they are OPTIONAL and separate.
- Garlic - You can almost always add garlic. Minced garlic cloves or garlic powder go in most of my savory dishes. But with several savory ingredients already in the main recipe, this can become optional.
- Bay Leaves - A bay leaf or two added to the cooking pot adds flavor. I add it to most soups and stews myself. But make sure and remove it before serving. Bay leaves are NOT indigestible in an way and can cut your throat.
- Paprika - Another option for add zing.It's not necessary, just added flavor if you want it.
- Salt and Pepper - Add salt and pepper to your own taste. I use Himalayan salt or sea salt almost always. And for a classic french fricassee, I'd opt for black pepper. But red pepper would also work if you prefer.
- Heavy Cream - This is where you can change the whole dish. If you want a creamy white sauce for your fricassee then use several tablespoons of cream instead of OR in addition to the slurry we talked about earlier. If you don't have any extra cream hanging out in the refrigerator...make a cream cheese sauce/slurry. Just soften the cream cheese and add milk until is will just barely pour. Any of these options will give you a delicious sauce.
- Fresh Herbs - Fresh thyme is going to give you more flavor. I know, it's HARD to find. Not all dry herbs lose their flavor but thyme's flavor changes. I've been trying for years to grow it outside. And it just gets lost. I'm going to try grow thyme in pots this winter.
Wrappin' Up Slow Cooker Chicken Fricassee
And there you have it... a classic chicken fricassee! It's not something from Julia Child, but it's a great recipe and can easily become a family favorite. Served over hot noodles and with a side salad...excellent and easy too. It'll only take a little time and is a great way to feed the whole family. Or even a large crowd.
Holler if you've questions or ideas. Enjoy!
