Description
Get ready to impress your family and friends with this Slow Cooker Creamy Garlic Chicken and Veggies. This comforting one-pot dish features juicy chicken thighs, tender baby red potatoes, and vibrant broccoli, all bathed in a luscious creamy garlic sauce. Ideal for busy weeknights or cozy gatherings, this recipe requires minimal prep time but delivers maximum flavor. The best part? You can customize it with seasonal veggies and spices to suit your taste preferences. Whether served over rice, alongside crusty bread, or on a fresh salad, this delightful meal brings comfort to any table.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 pounds baby red potatoes
- 3 cups broccoli florets
- 1/2 cup heavy cream
- 3 cloves garlic (minced)
- 1 1/2 teaspoons smoked paprika
- Kosher salt and freshly ground black pepper (to taste)
- 2 tablespoons unsalted butter
- 1/4 cup white apple vinegar
- 1/4 cup chicken stock
- 2 shallots (chopped)
- 1 teaspoon dried thyme
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Season chicken thighs with smoked paprika, salt, and pepper.
- Sear chicken in a cast iron skillet for 2-3 minutes per side until golden brown.
- Place halved potatoes in the slow cooker; add vinegar, chicken stock, shallots, garlic, and thyme.
- Layer seared chicken on top of the potatoes.
- Cook on low for 5-6 hours; add broccoli during the last 30 minutes.
- To make the creamy sauce, whisk together heavy cream, lemon juice, and cornstarch; pour into the slow cooker and cook on high for an additional 10-15 minutes until thickened.
- Serve hot with extra sauce.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 460
- Sugar: 6g
- Sodium: 675mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 120mg
Keywords: For added flavor, use fresh herbs instead of dried ones. Experiment by adding other vegetables like carrots or green beans based on what's in season.