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Chop chicken into chunks (optional: you may also leave it whole)
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Season the chicken with poultry seasoning
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Spray the inside of the slow cooker with nonstick cooking spray
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Add the chicken
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On the stove, heat the vegetable oil in a pan
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Add in the onion, bell pepper, and celery
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Sauté for 5 mins; remove and set aside
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Add the butter to the same skillet; melt
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Whisk in the flour
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Continue stirring until the flour is no longer visible and the roux is a light, tan color
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Stir in the chicken stock
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Bring to a low simmer; remove from heat
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Add the sautéed vegetables, cream of mushroom, and roux/chicken stock on top of the chicken in the slow cooker
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Cook on LOW for 4 hrs. on HIGH for 2 hours
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Taste and adjust seasoning
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Serve over warm rice
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Enjoy!