Keto Creamy Mushroom and Leek Crockpot Chicken
These slow cooked chicken thighs are combined with tender mushrooms, sweet leeks and served in a rich and creamy sauce.
How to Make It
Step 1
Heat the olive oil in a large skillet over a medium/high heat. Add the chicken thighs and cook until well browned all over.
Step 2
Whilst the chicken browns, thickly slice the leeks and quarter the mushrooms. Arrange in the base of the crockpot.
Step 3
Sit the chicken thighs on top of the vegetables and add the lemon zest, stock, salt and pepper.
Step 4
Cover and cook on high for 2-3 hours or until the chicken is completely cooked through.
Step 5
Remove the chicken and vegetables from the crockpot using a slotted spoon and set to one side, keeping warm.
Step 6
Add the cream cheese, mustard and heavy cream to the crockpot and stir well to combine. Cover and cook for 10 minutes more or until thickened and hot through.
Step 7
Pour the creamy sauce over the chicken thighs and vegetables to serve.
Ingredients
- Chicken Thigh, Skin Removed Before Cooking
4 medium
- Mushrooms
4 large
- Cream Cheese Spread
3 tablespoon
- Leeks
2 cup
- Mustard
1 teaspoon
- Olive Oil
1 tablespoon
- Heavy Cream
⅓ cup
- Chicken Broth, Bouillon Or Consomme, Homemade
¼ cup
- Salt, Sea Salt
¼ teaspoon
- Black Pepper
⅛ teaspoon
- Lemon Peel Or Zest Raw
1 tsp