Slow Cooker Creamy Garlic Chicken and Veggies
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A one pot crockpot meal! Tender chicken, potatoes and broccoli! Served with the creamiest garlic sauce ever!
Remember my all-star garlic cream sauce? Well, you know it was only a matter of time before I used it in a slow cooker recipe.
And I’m combining some favorites here. The super popular slow cooker garlic parmesan chicken and potatoes gets a bit of a makeover with more veggies and hello, the addition of the cream sauce.
So go ahead and sear your chicken thighs (for color and for caramelization), then let it cook low and slow with your potatoes before adding your broccoli in during the last 30 minutes or so.
From there, you’ll make your cream sauce right in the crockpot. No babysitting, no stirring. Just dump it in and you’re set – main and sides and everything.
DO I HAVE TO USE WHITE WINE?
Additional chicken stock can be used for white wine as a non-alcoholic substitute.
I DON’T LIKE THYME. CAN I SUBSTITUTE SOMETHING ELSE?
Absolutely! You can substitute oregano or rosemary (dried or fresh!) or any other herb of your choosing. And because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Slow Cooker Creamy Garlic Chicken and Veggies
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 ½ teaspoons smoked paprika
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 2 pounds baby red potatoes, halved
- ¼ cup white wine
- ¼ cup chicken stock
- 2 shallots, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 3 cups broccoli florets
- ½ cup heavy cream
- 1 ½ tablespoons freshly squeezed lemon juice
- 1 tablespoon cornstarch
Instructions
- Season chicken with paprika, salt and pepper, to taste.
- Melt butter in a large cast iron skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set chicken aside.
- Place potatoes into a 6-qt slow cooker. Stir in wine, chicken stock, shallots, garlic and thyme; season with salt and pepper, to taste. Add chicken to the slow cooker in an even layer.
- Cover and cook on low heat for 5-6 hours, or until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F. Add broccoli during the last 30 minutes of cooking time.
- Remove chicken, potatoes and broccoli from the slow cooker, cover and keep warm.
- In a small bowl, whisk together heavy cream, lemon juice and cornstarch. Stir into the slow cooker. Cover and cook on high heat for an additional 10-15 minutes, or until the sauce has thickened.
- Serve chicken, potatoes and broccoli immediately with cream sauce.
Did you make this recipe?
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Not a fan of dark meat. Do you think this would work with chicken breasts?
I made this tonight to rave reviews. My husband loved it. I made it with eight thighs so increased all ingredients by an additional fourth. Also added a package of mushrooms. The sauce was delicate but extremely flavorful, slightly thickened but not runny. This will be a main dish on regular rotation. I no longer have a slow cooker so used my large 6 Qt. Le Crueset with the oven set at 300 degrees for 1 hour and 20 minutes. Perfection! Thank you for this wonderful recipe.
trying
Which white wine did you use? Do you have a go-to?
Can I use boneless chicken breasts instead of thighs?
Hi Chungah,
Making this for dinner tomorrow! I also wanted to have your garlic cream sauce recipe, but when I did a search, I got 19 pages of recipes. I’d like to have the sauce recipe to use it with future dishes. Can you please send it to me? Thanks! Cat
If I use bone-in skin-on chicken breasts, how would that change the cook time? Or would it?
Two questions, can I use boneless, skinless thighs and can I substitute half and half for the heavy cream?
What can be used instead of white wine?
It says chicken stock above
Do you think this could be a freezer meal with some of the prep work done beforehand (for a soon to be mother)? Sear the chicken before freezing and then freeze everything in a bag to be placed in the slow cooker?
Can I substitute wine for broth?
This is a Damn Delicious meal!
Omg this is one of those fabulous recipes that is great on its own. What I think of as a flavorful “base” recipe. One that just screams “Have some fun with me! Lets mix it up!”
1. Had some leftover bacon fat from night before. Used that to sear the chicken instead of butter. Yes, the skin will soften in crockpot, but that caramelized flavor adds so much!
2. Used the butter to dot over potatoes
3. Skipped the wine and subbed with 1/2 cup water with a envelope of Lipton’s Cream of Chicken. If you haven’t used this envelope in chicken & noodles give it a try.
4. Added a bag of sliced carrots with the broccoli.
5. And as a lot of you recommended, used parmesan instead of cornstarch
6. Added some Slap yo Momma to the spices
Yes, you’ll use an extra pan/skillet to sear the chicken but that flavor! Also, why say it dirties an extra pan but then make the sauce in a pan on stove?
You’re still using an extra pan. Make the sauce in the one used for searing with all those crisp chicken pieces left over.
I’m going to try this with wings as another comment suggested. You guys have good taste!!
Would you recommend a side dish with this?
This dish really needs no side since your protein, starch and green vegetable are all included, but if you want, something like a simple salad and hard roll would be a good way to round out the meal.
Probably a silly question but it says at the end of the recipe that you serve the sauce WITH the chicken. Does that mean you have the sauce separate from the rest of the meal, or do you pour the sauce over the chicken ETC.
Can you do this without the white wine or is there a sub? No one here likes white wine
I’ve used white grape juice or additional chicken broth/stock as substitutions for white wine with great success! Sometimes water works too. Hope this helps you!
Could I use a mixture of chicken breasts and thighs? I loke white meat my husband likes dark Lol
If I omit the lemon juice will it impact the recipe other than change the taste somewhat? I have someone I cook for who is allergic to lemon. Could lime be used instead?
Also – add Parmesan to the sauce and thank me later!
This was INCREDIBLE – the sauce is to die for. I made this as a sheet pan recipe in the oven for the chicken and veggies with all spices mentioned. Then I made the sauce over the stove and added chicken broth and all the same spices to it – I also used the juice of a whole lemon. SO good!! Next time I’ll try using a lighter cream, as the 35% definitely makes for a heavy, not so healthy sauce (but that’s probably what makes it so good!)
the whole family loved it!
Really, really good. Definitely going into the rotation. I followed the recipe completely.
This looks and sounds delicious. My son is not a big fan of potatoes so I wondered if I could adapt it to go over penne pasta. Can I use boneless thighs and cook that and the broccoli in the crockpot. How long should I cook the boneless thighs and should I make any adjustments to the ratios for the liquid?
Couple things. Gosh there is a lot of unnecessary steps. Crisping the skin is kind of pointless since the crock pot will soften everything plus it adds extra dishes -_- so I suggest skipping that step. The cream sauce definitely can be done in a pan over the stove, there was no way I was removing all that food from the crock pot just to cook cream sauce. Took me way less time to do it over the stove in a pan. If you use the heavy cream and add some Parmesan, the sauce will thicken just fine. The corn starch is not really necessary. Other than the few unnecessary steps this is a great recipe, put it over some rice and it is absolutely amazing
I’m wondering if she browned the chicken for added flavor and not crispness.
Dude if you’re not gonna make it then find another recipe. This review is absolutely useless. Big “pick me” energy.
Quick question… Are we using fresh Broccoli?
The whole family loves this recipe, it’s the only way my husband will eat chicken thighs!
I love your recipes and everything I’ve made of yours has come out tasting awesome. You’re amazing and keep up the food work.
I have a question for you, do you have a recommendation on what you would replace the heavy cream with ? We have a dairy allergy in the family and I have used plain cashew milk, but wondered if you had any thoughts on this.
Thank you so much, Carola
Country crock has a heavy cream now that is dairy free. It is delicious. I use it with all my recipes that call for heavy cream or when I need to make dairy free whip cream.
Can I use chicken wings instead of the thighs? If so how many?
Delish! I had a little problem with thickening the sauce but other than that, it was sooooo tasty. I stuck to the recipe, tried to double the sauce (maybe that’s where I went wrong?). Chicken fell right off the bone, just so mouth watering. If I could do anything different, I’d try to add even more veggies. The potatoes and broccoli soaked up the flavor so well. Can’t wait for leftovers tomorrow!
Can someone tell me why the sauce had a chalky taste?
you used too much cornstarch to water ratio, or you didn’t stir it enough to get a liquid consistency .
Made this last night and it was amazing! I’ve been picking on the leftovers, they’re so good the next day!! Thank you for this recipe.. will definitely be adding this into the rotation! 🙂
This was soooo Good! Chicken just fell apart when I took it out of the crock pot!! Very flavorful!
Amazing! Thanks for sharing, Leslie! 🙂
Holy smokes is this tasty! Wanted to let everyone know you can do this not in a slow cooker (i was too hungry to wait for everything to cook!). I cooked the chicken, set it aside. In the same pan I added the potatoes and all ingredients in step 3 and brought to a simmer. I then put the potatoes on the bottom of my dutch oven and put the chicken on top. I cooked until chicken was done then added the sauce and cooked for 5 min more (hard to really overcook bone in chicken thighs like you can the breasts). Seriously guys I wanted to lick the bowl it was so good. The sauce combined with everything and almost made like a ‘gravy’ on the potatoes and it was so yummy. I served with asparagus because my daughter doesn’t like broccoli and we were all dipping our asparagus in the sauce because it was so good. Don’t change any of the ingredients – but you can make in a dutch oven if you didn’t plan ahead 🙂 This will be in meal planning rotation for sure. Thanks to this website my typical meal planning options have gone from 25 to 40 very quickly!!
Chunga, this recipe didn’t disappoint! Every recipe I’ve made of yours it top notch. Thank you! I’m never organized enough to prepare in advance for a slow cooker, so I modified the recipe for the Instant Pot and it was great! Thought I would share in case anyone else wants the modifications.
Modification for Instant Pot:
* Prepare recipe as explained above. Cook both potatoes and chicken in Instant Pot for 6 minutes. Once done, release pressure immediately.
* Add in broccoli (I did double the recommended because I love broccoli – 2 bunches). Set pressure cooker to one minute. Don’t let it get all the way up to pressure — “Cancel” it after 6-7 minutes and release the pressure immediately.
* Plate all the ingredients. We usually have leftovers, so this is a great time to package those up. Empty everything except the liquid.
* There will be remaining liquid in the Instant Pot. Add the cream/corn starch mixture and set the Instant Pot to “Sauté” on high. Wisk the mixture together. Wisk every few minutes as you wait for it to boil and thicken.
* Once thick, drizzle sauce over the chicken, potatoes and broccoli – it’s oh so yummy!
Would LOVE, LOVE, LOVE it if you could add the nutritional value of your yummies. Just so I can get a good handle on how much I stuff in my face.
Thanks.
I made this but used normal size potatoes cut into 3/4 inch cubes. I wondered whether they would cook properly as the sauce didn’t cover them. I found they were still partially hard after 6 hours on low so I will try doubling the sauce quantity next time.
Help! I can’t see the recipe… when I scroll down to the ingredients/instructions section, it is completely blank!
My apologies – the website was undergoing an update but the recipes have now been fully restored. Thank you so much for your patience!
If I have a 3.5 Qt slow cooker, should I halve the recipe?
Yes, that should work!
Hello CHUNGAH, I love your site and have tried several of your recipes and they have really been great. I wish though if your using a slow cooker /crock pot could you let us know if you thaw the meat first or if it matters or not . Like this one, I’m not sure. Maybe it doesn’t matter but I think it might for cooking time. Thanks for all the wonderful recipes that you are sharing.
have a great day. SCV
Hi SCV! All of my recipes require thawed or unfrozen meat. If frozen meat can be used, I will always specify it in the recipe. Hope that helps!
How did you get the potatoes to look like the picture? Did you put them in the oven at the end?
Thanks Joy
Nope – we cooked them in the slow cooker just as the directions state.
What would be a substitute for the white wine, I don’t consume any alcohol
Additional chicken stock would be a great substitute.
Hi! Im not sure what i did wrong i followed this recipe to a t, but my potatoes came out tasting sort of bitter. Has this happened to anyone? I ended up adding the sauce on top of them as well as a little parmesan just to cover up the bitterness. However i wouldve loved to not have to use the sauce for both dishes. Thanks in advance for any feedback!
I made this in my instant pot without changing any ingredients and it was amazing.
Softened the onions in butter on saute.
Added spices, wine, and broth.
Put in rack, topped with three frozen chicken breasts and chopped potatoes. Manual high for 16 minutes.
Removed the chicken and potatoes and sauteed the cream sauce.
I used microwave steamed broccoli.
I highly recommend this recipe!
Chunga, Looking forward to trying this one out. So far, all your recipes have been fantastic! This is now my favorite cooking site. Thank you!
If I wanted to cook only the chicken in this recipe, is the cooking time the same?
Cooking time would relatively stay the same but as always, please use your best judgement regarding substitutions and modifications.
Hi there! I always have a difficult time finding heavy cream in the store for some reason. But I always find heavy whipping cream. Would that be okay to use?
Yes, absolutely.
Hey! Love this recipe – can you please share nutritional facts for it?
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
I hope you have help answering all the stupid fucking questions that are asked!!
Lol
Haha, seriously.
I love the questions ‘cuz they give me my laughs for the day.
Can I slow cook this on high for shorter cooking time?
Yes, absolutely.
Sounds fantastic and I can’t wait to try it. However I have household members who strongly dislike chicken thighs. If I use bone in chicken breast, do you have any suggestions on cooking adjustments?
Thanks!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I can’t wait to try this! just one question, it says to add the chicken in an even layer to cook, do you place the chicken on top of the potatoes for cooking?
Yes!
Is there anything I could substitute for white wine? I know the alcohol cooks out, but we don’t buy alcohol.
You can substitute additional chicken stock.
Can I use sweet potatoes in this recipe instead?
Yes, of course. What a great idea!
This looks delish! I’m also a big fan of crock pit season. How long would you cook it for boneless skinless thighs?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I used boneless thighs with same cooking time and it was just fine, for any other readers out there. (I realize this comment is form last year)
Can I use boneless chicken thighs?
Could this be done with chicken breasts? I’m not a fan of bone-in meat.
Thanks!
Yes, of course! However, please note that cooking time can vary.
Hi there, this looks amazing! Can I use boneless thighs? How about boneless chicken breast?
Yes, of course! However, please note that cooking time can vary.
Hi, what white wine do you use for your recipes?
You can use any of these white wines listed here!
http://www.thekitchn.com/5-white-wines-for-cooking-202573
Hope that helps!
I do t have a slow cooker , can I put it I need a Dutch oven and put in the oven? And if so what oven temp?
Tx. It looks delicious.
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. But you can try this recipe instead that does not require a slow cooker.
https://damndelicious.net/2016/05/08/chicken-potatoes-garlic-parmesan-cream-sauce/
Is this recipe in your cookbook?
No, it is not. The cookbook came out over a year ago and this is a brand new recipe posted this week! 🙂
May I ask you a question? This looks AMAZING and I’d like to make it tonight since today is supposed to be unbearably hot (again!) here in Los Angeles. Your instructions say to stir your cream sauce into the slow cooker. But your photo shows the sauce only on top of the chicken. Shall I pour it all over or only on top of the chicken? I know for photography reasons, it’s best to leave the potatoes and broccoli looking bright but it has slightly confused me. Any clarification is appreciated.
The cream sauce is served with the chicken, potatoes and broccoli (they are set aside and kept warm while the cream sauce is being cooked in the slow cooker). You can serve it along everything or just the chicken – it’s up to you!
I made this last night, I have a question for anyone that has any ideas on how to help. I really loved the sauce, and I feel like I needed more for my recipe (I think I used too much quantity of the chicken and vegs) Plus I’d love to try it out for other meals. Do you guys think I could just make this sauce on the stove top instead of the slow cooker? Anyone suggest how? Stirring intermittently for 15-20 minutes and cooking on medium sounds tedious but I’m willing to do it. Or medium high? I’m normally willing to try it and fail if needed but I’m about out of cream and wanted to get it as close as possible this one time. Thanks!