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It’s crockpot chicken thighs and veggies tonight! This creamy slow cooker chicken dinner brings together tender bone-in chicken thighs, hearty carrots and potatoes, and a rich garlic herb sauce with a splash of white wine.
Everything cooks low and slow until it is melt-in-your-mouth tender, then finished with a swirl of cream for cozy, homestyle flavor. This is a family favorite crockpot meal that practically makes itself.
Here’s Why This Crockpot Chicken Recipe Works
Savory flavor: Searing the chicken thighs first builds a rich base before they go into the slow cooker. It gives this crockpot chicken dinner deep, savory flavor you can’t get with broth alone.
The veggies stay perfect: Carrots, baby potatoes, and onions hold their shape and soak up the garlicky butter-thyme sauce for tender, flavorful bites.
Built in sauce: The roux and pan drippings thicken into a creamy, pourable gravy with a swirl of cream.
Crispy skin: A quick broil at the end brings those chicken thighs back to golden, crackly perfection.
This is a pretty easy dinner with a lot of flavor-reward. All you need to finish off this chicken dinner is a quick green salad and crusty sourdough bread.
Recipe Tips
Stick with bone-in, skin-on chicken thighs: They hold up beautifully in the slow cooker and bring richer flavor than boneless cuts.
Don’t skip the skillet step: Browning the chicken first builds flavor and gives your creamy crockpot sauce that deep, savory base.
Layer smart: Place the chicken on the bottom so it stays juicy while the carrots, potatoes, and onions steam perfectly on top.
Add green veggies late: Stir in peas, green beans, or asparagus during the last 30 minutes for bright color and tender texture.
Storage: Let the chicken and vegetables cool completely, then store them in an airtight container with a bit of sauce to keep everything moist. Refrigerate for up to 3 days or freeze for up to 2 months.
Reheating: Warm the sauce gently over low heat, then add the chicken and veggies until heated through.
Vegetable Variations
We used a classic mix of red potatoes, carrots, and onions, but this recipe is flexible. Swap in your favorite hearty vegetables to make it your own. Try fingerling potatoes, sweet potatoes, parsnips, or turnips for a fresh twist on the flavor and texture.
There will be about two cups of cooking sauce in the bottom of the crockpot. We stirred in a little cream and transferred it to a pitcher for the dinner.
Need another weeknight win? My Instant Pot Frozen Chicken Breast recipe delivers perfectly cooked chicken straight from the freezer. Not thawing needed.
Slow Cooker Chicken Thighs
This creamy crockpot chicken with vegetables is the kind of meal that makes slow cooking worth it. It’s rich, comforting, and deeply flavorful from the first bite to the last. With golden chicken, tender veggies, and a silky sauce, it’s homestyle cooking at its best. Easy enough for weeknights, yet special enough to serve to company.
Craving something a little more classic? Try my Slow Cooker Coq au Vin. It’s a French-inspired dinner that still cooks itself.
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Crockpot Chicken and Vegetables
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Ingredients
- 6 bone-in chicken thighs
- Salt and pepper
- 2 tablespoon vegetable oil
- 4 garlic cloves, finely chopped, divided
- 4 tablespoons Fresh thyme, divided
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ½ cup dry white wine
- 1 pound large carrots, peeled or scrubbed
- 1 ½ pounds baby red potatoes
- 3 onions, peeled and quartered
- 4 tablespoons butter, melted
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅓ cup heavy cream
Instructions
- Season the chicken well with the salt and pepper.
- Add the oil to a large skillet set over medium-high heat and when it is hot add the chicken pieces, skin side down and and cook to a golden brown on each side. About 5-6 minutes. Transfer to a plate and reserve while making the sauce.
- Stir the flour into the remaining oil in the skillet and cook for 1 minute. Slowly add the chicken broth, stirring to loosen any bits stuck to the pan. Add the wine and cook until the sauce is smooth.
- Transfer the sauce to the crockpot and add the browned chicken in one layer. Sprinkle half of the chopped garlic and half of the thyme leaves over the chicken.
- Add the carrots, potatoes and onions over the chicken.
- In a small dish mix the melted butter, salt, pepper and the remaining chopped garlic. Pour the mixture over the vegetables and sprinkle with the remaining thyme leaves. Cover the crockpot with the lid and cook on high for 3-4 hours or on low for 6 hours or until the chicken is cooked through and the vegetables are tender.
- Transfer the chicken and vegetables to a platter and garnish with thyme sprigs. Increase the crockpot temperature to high and stir the cream into the remaining sauce. Stir to combine and when it is bubbly, transfer the sauce to a small dish or pitcher and serve along with the chicken and veggies.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Terrific looking dish! Easy to make, easier to eat (I’ll bet). What’s not to like? 🙂 This is inspired stuff — thanks.
Thank you, John….There is so much you can do with a crockpot! I love easy, time-saving meals ❤️