Slow Cooker Creamy Garlic Chicken and Veggies
This post may contain affiliate links. Please see our privacy policy for details.
A one pot crockpot meal! Tender chicken, potatoes and broccoli! Served with the creamiest garlic sauce ever!
Featured Comment
reasons to make slow cooker creamy garlic chicken and veggies
- All-in-one meal with a main dish and sides
- No babysitting, no stirring, no fuss
- All-star garlicky cream sauce goodness
to sear or not to sear
The crispy, caramelized crust of the chicken from the sear will add all the extra, deeper flavors here, sealing all the juices inside and yielding tender, juicy meat. Searing the chicken beforehand is certainly not required, but it will greatly enhance the flavors and textures of the dish just so much more.
tips and tricks for success
- Bone-in is ideal. While boneless, skinless chicken thighs or breasts can be used, bone-in will be juicier and have extra flavor.
- Use a cast iron skillet. Cast iron skillets retain heat much better than a nonstick skillet, allowing for even cooking and a better sear.
- Choose a wine you will drink. A dry white wine (pinot grigio or sauvignon blanc) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
- Mix it up. Swap out the baby red potatoes for sweet potatoes, or green beans and carrots for the broccoli.
- Reheat in the oven. Leftover chicken can be rubbery when reheated. For best results with leftovers, reheat in the oven at 350°F, covered in aluminum foil until warmed through.
what to serve with creamy garlic chicken and veggies
Slow Cooker Creamy Garlic Chicken and Veggies: Frequently Asked Questions
Yes! Skip the searing and reduce the cook time by about 2.5-3 hours for thighs and 3-3.5 hours for breasts, reaching an internal temperature of 165°F.
Additional chicken stock can be used for white wine as a non-alcoholic substitute.
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.
Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
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
Equipment
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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Is there any way you could answer the multiple questions about substituting chicken breast? Also, switching a slow cooker to “high” after it’s been on for hours does nothing. Both the low and high settings reach the same temperature – the only difference is that the low setting takes longer.
CJ, the note about substituting chicken breasts is included in the FAQs above. The comment section is also a very helpful place to read about other reader experiences. If you do not wish to set the slow cooker to high, you can simply set it to low to suit your needs and preferences.
I’ve noticed most of all of your chicken recipes use chicken thighs. Do you know the cooking time difference if you use chixien breasts? I can’t get some of my family members to eat chicken thighs.
Needed more seasoning
What would change in the cooking time if I use chicken breasts instead of thighs?
Made this last night and got compliments from both hubby and picky son (who rarely gives kudos). Next time I will try doubling the gravy ingredients, as it was ABSOLUTELY YUMMY! It makes the recipe! And it smelled so good cooking too. Damn Delicious recipes have so many sauces and gravies that are….. well…… damn delicious!
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?
Yes 🙂
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!