Crockpot Chicken and Vegetables
Creamy crockpot chicken thighs and veggies make an easy, comforting one-pot dinner. Seared chicken simmers with carrots, potatoes, and onions in a garlicky herb sauce finished with cream for tender, flavorful results.
Servings: 6 Servings
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
Adding green vegetables: For fresh veggies like green beans, peas, or asparagus, stir them in during the last 30 minutes so they stay bright and tender.
For crispy skin: After slow cooking, transfer the chicken to a sheet pan and broil for 2–3 minutes until the skin is golden and crisp, then return to the platter with the vegetables.
Make-ahead tip: You can brown the chicken and prep the sauce up to a day ahead; store them covered in the fridge until ready to cook.
Storage: Refrigerate leftovers in separate containers for the sauce and chicken/veggies for up to 3 days, or freeze for up to 2 months. Reheat gently to keep the sauce smooth.
Nutrition
Serving: 1serving | Calories: 267kcal | Carbohydrates: 27.2g | Protein: 17g | Fat: 15g | Saturated Fat: 10.2g | Cholesterol: 135mg | Sodium: 535mg | Fiber: 3.3g | Sugar: 4.8g
