Crock Pot Chicken With Mushrooms and Leeks (Low Carb)

“Normandy inspired chicken with easy, homemade crème fraîche. Simply amazing. Goes perfectly with a side of green beans; also wonderful with sugar snap peas, asparagus or spinach. Notes on crème fraîche: If you're concerned about the thickness of the finished sauce, mix up the crème fraîche a couple of hours ahead of starting the rest of the meal. Crème fraîche thickens as it stands and the thicker it is, the thicker the finished sauce will be; many recipe call for leaving it out around 12 hours, or even up to 24, to set up. It is the bacterial cultures in the sour cream acting on the heavy cream that cause it to thicken and sour slightly, but from what I've read, it's a beneficial bacteria and perfectly safe to eat even when left out for that long (at any rate, I've left it out for that long and my family ate it and was perfectly fine). If you're concerned about the fact that it's a bacteria at all, heating it after it's thickened will kill the bacteria; the taste will be the same, but it will break down slightly and make the texture a little grainy.”
6hrs 15mins

Ingredients Nutrition


  1. In a glass jar, mix together the sour cream and heavy cream until well blended, then put lid on jar and let sit at room temperature until ready to serve chicken.
  2. Grease the crock pot with the butter and leave any extra in the bottom.
  3. Put all ingredients in the crock pot, except for the chicken and the crème fraîche, and mix well.
  4. Add the chicken and mix again.
  5. Cover and cook on LOW for 6 hours.
  6. Remove chicken to a plate and cover to keep warm.
  7. Remove 1/4 cup cooking juices and discard.
  8. Mix the crème fraîche into the vegetable mixture, then return the chicken to the crock pot and stir to coat the chicken.

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