Crock Pot Buttermilk Chicken

Crock Pot Buttermilk Chicken at Miz Helen's Country Cottage

I remember eating a smothered buttermilk chicken at my Grandmothers when I was a young girl,it was so tender you could cut it with a fork, and the flavor was amazing. I was to young to think to write the recipe down, but I do recall her mixing some vegetables together with fresh buttermilk and pouring it over the chicken. It would be in the oven of a wood burning stove for hours, then finally she would take it from the oven and bring it to the table, it was delicious! This is an attempt to make my Grandmothers recipe that none of the family recorded, and to all my daughters and Granddaughters now we have one right here.

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Crock Pot Buttermilk Chicken at Miz Helen's Country Cottage

Let's Cook

We Start With The Buttermilk 
Drenched and Floured Chicken

Crock Pot Buttermilk Chicken at Miz Helen's Country Cottage

Pour The Special Sauce Over The Chicken
Cover The Cooker and Cook It Really Slow

Crock Pot Buttermilk Chicken at Miz Helen's Country Cottage

Crock Pot Buttermilk Chicken
Miz Helen's Kitchen
1 whole fryer chicken, cut up
2-1/2 cups buttermilk
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon celery salt
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons Herbs de Provence
1 (10-1/2 ounce) can cream of mushroom soup
1 (10-1/2 ounce) can cream of celery soup
Cooking Oil Spray
Celery Leaves For Garnish
Lightly spray the crock pot with a cooking oil spray.
Cut up, wash and dry the chicken.
Pour 1-1/2 cups of the buttermilk into a medium mixing  bowl.
In a large mixing bowl, whisk together the flour, salt, pepper, celery salt, onion powder, onion powder and 2 teaspoons Herbs de Provence.
Roll the chicken into the flour mix, then dip the chicken into the butter milk and let the excess drip off.
Then place the chicken back into the flour, then place it into the crock pot.
In a mixing pitcher, mix the cream of mushroom and cream of celery soup with together, then add the remainder of the butter milk and mix until completely blended.
Pour the buttermilk and soup mixture over the chicken.
Place the lid on the crock pot. Cook on low  for 6 to 8 hours or high for 3 to 4 hours.
Garnish with Celery Leaves

This Delicious Crock Pot Buttermilk Chicken
Is Ready To Serve

Crock Pot Buttermilk Chicken at Miz Helen's Country Cottage

We Garnish With Celery Leaves

Crock Pot Buttermilk Chicken at Miz Helen's Country Cottage

Sure Hope You Enjoy This Recipe, 
It Takes Me Right Back 
To My Grandmothers Table.

Crock Pot Buttermilk Chicken at Miz Helen's Country Cottage

Thanks so much for stopping by to spend some time in the kitchen with us today. I have really enjoyed sharing one of my Grandmothers kitchen recipes with you and it has left me with a wonderful memory. I hope that you are able to make one of your families favorite recipes and share them with a friend. Have a fantastic week and come back to see us real soon!
Peace and Joy
Miz Helen

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Miz Helen
Miz Helen

Cookbook Author, Recipe Developer, Organic Gardner.


  1. That looks like a plate of comfort. Food memories are the best, especially if they bring you back to grandma's kitchen!

  2. This reminds me of your beef and potatoes in buttermilk, which my husband and I love! So, I'm looking forward to trying this.

  3. I have marinated chicken in buttermilk overnight and it does make delicious tender chicken, I can't wait to try this recipe in the slow cooker Miz Helen, you have me drooling!

  4. I cannot wait to make this. I love the idea of the tender chicken in a creamy sauce. Thanks for working on this recipe. We all wish we had written down old family favorites.

    Wishes for tasty dishes,

  5. My goodness Miz Helen, this looks incredible! I can almost taste it from here!

  6. This looks so rich and delicious and belly warming! Thanks for sharing at the What's for Dinner party!

  7. Hello, wondering why you say to leave the chicken pieces skin on and coating them with flour when the skin and flour will result in chicken with soft/mushy skin having no crispiness at all due to being simmered for hours in a crockpot. Recipe itself would certainly be perfect for coating for home fried chicken, but having made multiple assorted chicken casseroles in oven or crockpot ( with skin removed ) for over 60 years, the instructions for this recipe are a bit baffling, hence my question.
    Thank you and a Happy 2020 to you and yours

    1. Hi Joycelyn,
      I appreciate your question as to why I leave the skin on the chicken and flour the chicken. The reason the recipe calls for that method is because it is not fried chicken but a smothered chicken and as you can see in the photo in is slow cooked in a buttermilk gravy and you are right it is soft and mushy so much so it can be cut with a fork. I do have another recipe on my blog that is
      The Old Black Pot Buttermilk Chicken is fried chicken and just delicious, however this recipe is more like a smothered chicken. Thanks so much for stopping by and enjoy the recipe!
      Miz Helen

    2. Thank you Miz Helen. I'll be sure to check out your recipe for old black pot buttermilk chicken.


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Miz Helen