Print Options:

Slow Cooker Garlic Chicken & Veggies

Cooking Method
Courses ,
Difficulty Beginner
Time
Prep Time: 15 mins Cook Time: 6 hrs Total Time: 6 hrs 15 mins
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. Season chicken with paprika, onion powder, salt and pepper, to taste.
  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. 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. 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. Remove chicken, potatoes and broccoli from the slow cooker, cover and keep warm.
  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. Serve chicken, potatoes and broccoli immediately with cream sauce.

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