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Crockpot Chicken and Vegetables

Crockpot Chicken and Vegetables

This Crockpot Chicken and Vegetables is a breeze to prepare and a huge time saver. Tender, tasty chicken, fresh veggies and herbs cooked for hours and creating a rich sauce.
4.74 from 23 votes
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Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 45 minutes
Servings: 6 Servings
Calories: 267kcal
Author: Pat Nyswonger

Ingredients

  • 6 chicken thighs bone-in with skin (about 1-1/2 pounds)
  • Salt/Pepper
  • 2 tablespoon oil
  • 4 garlic cloves finely chopped, divided
  • 4 tablespoons thyme leaves divided
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1/2 cup white wine
  • 1 pound carrots peeled or scrubbed
  • 1-1/2 pounds baby red potatoes
  • 3 small onions peeled and quartered
  • 4 tablespoons butter melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup cream
  • Fresh thyme sprigs for garnish

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

  1. Crockpot meals are great time-savers, especially when you are a working mom. Toss the ingredients into the crockpot, set it to cooking and boom! Dinner is ready when you get home from work.
  2. If adding fresh green vegetables such as string beans, peas or asparagus add them the last 30 minutes of cooking time.
  3. We cooked this on high for 3 1/2 hours
  4. For crispy chicken skin: When ready to serve, transfer the chicken from the crockpot and place on a sheet pan, slide it under the broiler unit of the oven for two or three minutes then add them to the platter with the vegetables, serve and enjoy!

Nutrition

Serving: 1Chicken Thigh, 1 Portion Vegetables | Calories: 267kcal | Carbohydrates: 27.2g | Protein: 17g | Fat: 15g | Saturated Fat: 10.2g | Cholesterol: 135mg | Sodium: 535mg | Fiber: 3.3g | Sugar: 4.8g