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Slow Cooker Garlic Chicken & Veggies

Prep Time 15 mins
Cook Time 6 hrs
Total Time 6 hrs 15 mins
Cooking Method:
Courses: ,
Difficulty: Beginner
Servings: 6
Ingredients
  • 6 Chicken Thighs (bone-in, skin on)
  • 1 1/2 tsp Smoked Paprika
  • Salt & Pepper
  • 1 tsp Onion Powder
  • 2 tbsp Butter
  • 2 lb Baby Red Potatoes (halved)
  • 1/4 cup White Wine
  • 1/4 cup Chicken Broth
  • 2 Shallots (chopped)
  • 4 clove Garlic (minced)
  • 1 tsp Dried Thyme Leaves
  • 3 cup Broccoli Florets
  • 1/2 cup Heavy Cream
  • 1 1/2 tbsp Lemon Juice
  • 1 tbsp Cornstarch
Instructions
  1. 1
    Season chicken with paprika, onion powder, salt and pepper, to taste.
  2. 2
    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; set excess fat and chicken aside.
  3. 3
    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 along with excess fat.
  4. 4
    Cover and cook on low heat for 5-6 hours, or until the chicken is completely cooked through.  Add broccoli during the last 30 minutes of cooking time.
  5. 5
    Remove chicken, potatoes and broccoli from the slow cooker, cover and keep warm.
  6. 6
    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.
  7. 7

    Serve chicken, potatoes and broccoli immediately with cream sauce.

Read it online: https://cookwithkayla.com/recipe/slow-cooker-garlic-chicken-veggies/