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Chicken, Smashed Potatoes & Gravy

Total Time

Prep: 30 min. Cook: 3 hours

Makes

6 servings

On chilly days, I crave this yummy chicken, potatoes and gravy. Share it with the family, or take it to potlucks and watch it disappear. —Deborah Posey, Virginia Beach, Virginia
Chicken, Smashed Potatoes & Gravy Recipe photo by Taste of Home

Ingredients

  • 2 pounds small red potatoes, quartered
  • 3 tablespoons water
  • 2 pounds boneless skinless chicken breasts
  • 1 medium onion, sliced
  • 2 medium carrots, cut into 2-inch pieces
  • 2 celery ribs, cut into 2-inch pieces
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 1-1/2 teaspoons pepper, divided
  • 2-1/2 cups chicken broth
  • 1/2 cup white wine or additional chicken broth
  • 4 ounces cream cheese, softened
  • 3/4 teaspoon salt, divided
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 cup 2% milk
  • Minced chives, optional

Directions

  1. In a large microwave-safe bowl, combine potatoes and water. Microwave, covered, on high for 10-12 minutes or just until tender. Cool slightly; drain.
  2. Transfer potatoes to a 5-qt. slow cooker. Add chicken, vegetables, garlic, bay leaves and 1 teaspoon pepper. Pour broth and wine over chicken and vegetables. Cook, covered, on low 3-4 hours or until a thermometer reads 165° and potatoes are tender. Remove chicken from slow cooker; tent with foil.
  3. Strain cooking juices, reserving potatoes and cooking juices; discard remaining vegetables and bay leaves. In a large bowl, mash potatoes with cream cheese, 1/4 teaspoon salt, 1/4 teaspoon pepper and enough cooking juices to reach desired consistency; keep warm.
  4. In a small saucepan, melt butter over medium heat. Stir in flour until blended; cook and stir 1-2 minutes. Gradually whisk in 1 cup cooking juices, milk and remaining salt and pepper. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.
  5. Discard remaining cooking juices. Slice chicken; serve with potatoes, gravy and, if desired, chives.

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