Slow Cooked Creamy Chicken Chow


    The ultimate comfort food! creamy, savoury and worth eating very slowly Inspired by my South African/Scottish family Recipes please note smaller portions are best


    Sussex, England, UK
    1 person made this


    • 6 decent sized chicken breasts
    • 2 Bell peppers
    • 2 tbsp Steakhouse pepper (salt,garlic powder and black pepper combined)
    • 1 tbsp Thyme (fresh if possible)
    • 1 tbsp Rosemary (fresh if possible)
    • 2 tbsp seasoning for chicken (available in most supermarkets)
    • 1 tbsp seasoning salt (i used Braii salt)
    • a pinch of table salt
    • 1 teaspoon black pepper
    • 700ml Semi skimmed milk
    • 200ml single cream
    • 2 tbsp plain flour
    • 2 tbsp butter or margerine
    • 1 slow cooker
    • 2 tbsp olive oil
    • 2 teaspoons garlic powder
    • 1 teaspoon mustard powder
    • 2 sachets golden savoury rice


    1. cut the chicken breasts up into medium sized chunks ( under an inch in size). dice both the bell peppers making sure to take out all the seeds etc and mix them together by hand with the chicken pieces, next spread out the mixture on a chopping board and sprinkle the table salt, garlic powder and chicken seasoning over the top then mix it all together by hand and leave to marinade for 5-10mins
    2. heat your oil in a medium sized pan on a medium to high heat. once heated add your chicken and peppers to the oil and stir continuously making sure to brown(no pinkness left) all the chicken and then empty the contents of the pan into the slow cooker pot, oil and all.
    3. The Sauce: add your butter into a medium pot and place on a medium heat, as soon as the butter has melted add your flour and mix with a whisk until you are left with what looks like small dough balls ( add more flour if it looks to wet) leave this to cook for 2-3mins and then slowly begin to add your milk making sure to whisk slowly the entire time. once the rue dissolves into the milk add the rest of the milk along with cream and stir until the sauce starts to thicken.
    4. next chop up(if fresh) and add your rosemary and thyme to the sauce and stir well, then add the mustard powder, seasoning salt, black pepper and extra garlic if you like. stir the sauce until you have a slightly thickened sauce and pour the sauce into the slow cooker with your chicken mixture and mix it all together with a spoon
    5. Cook on a high setting for 3 hours then add the rice and cook on medium setting for another hour. when the mixture is thick and creamy it's ready to eat :-)


    before you serve your mixture make sure to have a little taste and add any extra spices , salt or pepper that suits you. i tend to serve this with a garlic naan bread or toast points to scoop up the mixture it's well worth it so Enjoy!!

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    Made an account just to say how much i loved this!!!!! i only used 100ml of cream and a little less salt (as i could not find braii salt) but despite that all i can say is wow! lots of wonderful flavours and a definite comfort food will recommend. Bill From Redhill  -  16 Dec 2014