It finally feels like fall! That means it's crock pot season. I'm always up for a good soup, but this Smothered Chicken is quickly becoming a new favorite.

Ingredients

2 lbs. boneless skinless chicken breasts (I used 4)
3 celery ribs diced
1 large yellow onion thinly sliced
5 garlic cloves minced
6 Tablespoons butter
3 Tablespoons flour
4 cups chicken stock
1 Tablespoon chicken bouillon powder
Salt and pepper to taste
Olive oil

Seasoning for Chicken:
2 teaspoons chili powder
2 teaspoons lemon pepper
1 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon red pepper flakes

Instructions

In a small bowl, mix together chicken seasoning: chili powder, garlic powder, lemon pepper, salt, and red pepper flakes. Drizzle the chicken with a little olive oil and season chicken liberally on both sides.

In a skillet over medium heat, add 2 Tablespoons olive oil. Add in the chicken and allow to cook about 2-3 minutes per side – just enough to brown both sides. Remove chicken and set aside.

In the same skillet you browned the chicken, add the butter and allow it to melt. Add in onions, celery, and garlic and cook until softened, about 3-4 minutes.

Sprinkle the flour and bouillon powder over the vegetables and continue to cook for 1 minute, stirring continuously.

Place sauteed vegetables in the bottom of a crockpot.

Pour the chicken stock over the veggies and nestle the chicken breasts into the liquid.

Set to the slow cook function on high for 4 hours or low for 6 hours, or until the chicken easily falls apart. Serve over white rice or mashed potatoes.

Ideas

The original recipe suggests serving the chicken over rice or mashed potatoes. Both sound fantastic, but I served over garlic butter egg noodles.

Tip: I like to spray the crock pot bowl with a little pam before adding my ingredients. It makes cleanup a little easier.

Inspiration: https://badbatchbaking.com/slow-cooker-smothered-chicken/#wprm-recipe-container-21044