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.
Slow Cooker Creamy Garlic Chicken and Veggies: Frequently Asked Questions
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.
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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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.