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!
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.
They said in an earlier review to use more chx 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.