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Slow Cooker Creamy Garlic Chicken and Veggies - A one pot crockpot meal! Tender chicken, potatoes and broccoli! Served with the creamiest garlic sauce ever!

A one pot crockpot meal! Tender chicken, potatoes and broccoli! Served with the creamiest garlic sauce ever!

Slow Cooker Creamy Garlic Chicken and Veggies - 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.

Slow Cooker Creamy Garlic Chicken and Veggies - A one pot crockpot meal! Tender chicken, potatoes and broccoli! Served with the creamiest garlic sauce ever!

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

Slow Cooker Creamy Garlic Chicken and Veggies

A one pot crockpot meal! Tender chicken, potatoes and broccoli! Served with the creamiest garlic sauce ever!
4.9 stars (19 ratings)

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.

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