Slow Cooker Creamy Garlic Chicken and Veggies
User Reviews
4.9
78 reviews
Excellent
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Prep Time
15 mins
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Cook Time
6 hrs 15 mins
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Total Time
6 hrs 30 mins
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Servings
6 servings
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Course
Main Course
Slow Cooker Creamy Garlic Chicken and Veggies
Report
This slow cooker recipe features bone-in, skin-on chicken thighs seasoned with smoked paprika, accompanied by halved red potatoes, broccoli florets, and aromatics like garlic and shallots. The dish finishes with a creamy sauce made with heavy cream, lemon juice, and cornstarch, resulting in tender chicken and vegetables infused with savory and citrus notes.
Description
Slow Cooker Creamy Garlic Chicken and Veggies uses paprika-seasoned chicken thighs seared first to develop a golden crust before slow cooking with potatoes, shallots, garlic, thyme, and liquids including white wine and chicken stock. The broccoli is added near the end to maintain texture.
After cooking, a mixture of heavy cream, lemon juice, and cornstarch is stirred in and thickened to create a luscious sauce that coats the chicken and vegetables. The lemon juice adds brightness that balances the cream’s richness.
This meal provides a complete dinner with protein, starch, and vegetables, easy to prepare in one slow cooker. Serve immediately to enjoy the tender textures and creamy sauce.
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Ingredients
- 6 chicken thigh bone-in, skin-on
- 1 ½ teaspoons smoked paprika
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons butter unsalted
- 2 pounds red potatoes halved, baby
- ¼ cup white wine
- ¼ cup chicken stock
- 2 shallot chopped
- 3 cloves garlic minced
- 1 teaspoon thyme dried
- 3 cups broccoli florets
- ½ cup heavy cream
- 1 ½ tablespoons lemon juice freshly squeezed
- 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.
Genuine Reviews
User Reviews
Overall Rating
4.9
78 reviews
Excellent
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