Slow Cooker Creamy Garlic Chicken and Veggies

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

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.

Slow Cooker Creamy Garlic Chicken and Veggies

Yield: 6 servings

Prep: 15 minutes minutes

Cook: 6 hours hours 15 minutes minutes

Total: 6 hours hours 30 minutes minutes

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

4.9 stars (24 ratings)

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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

• Slow Cooker

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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