Crock Pot Chicken With Mushrooms And Leeks (Low Carb) - cooking recipe

Ingredients

creme fraiche
1/3 cup sour cream
1/3 cup heavy cream
chicken
1 tablespoon butter
10 ounces mushrooms, sliced
2 leeks, cut in half lengthwise and sliced crosswise
2 tablespoons white wine or 2 tablespoons sherry wine
1 1/2 tablespoons Dijon mustard
1 teaspoon thyme
1/2 - 1 teaspoon celery salt (to taste)
1 teaspoon pepper
1 -3 garlic clove, crushed
2 lbs boneless skinless chicken breasts or 2 lbs boneless skinless chicken thighs

Preparation

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.
Grease the crock pot with the butter and leave any extra in the bottom.
Put all ingredients in the crock pot, except for the chicken and the creme fraiche, and mix well.
Add the chicken and mix again.
Cover and cook on LOW for 6 hours.
Remove chicken to a plate and cover to keep warm.
Remove 1/4 cup cooking juices and discard.
Mix the creme fraiche into the vegetable mixture, then return the chicken to the crock pot and stir to coat the chicken.