Slow Cooker Creamy Garlic Chicken and Veggies
You can never have too many beverage recipes, so give Slow Cooker Creamy Garlic Chicken and Veggies a try. This gluten free recipe serves 6 and costs $2.46 per serving. One portion of this dish contains roughly 29g of protein, 36g of fat, and a total of 578 calories. It is brought to you by Damn Delicious. Head to the store and pick up baby potatoes, white wine, kosher salt, and a few other things to make it today. 29 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 6 hours and 30 minutes. With a spoonacular score of 72%, this dish is pretty good. If you like this recipe, you might also like recipes such as Slow Cooker Creamy Garlic Chicken and Veggies, Slow Cooker Creamy Garlic Chicken and Veggies, and Slow Cooker Honey Garlic Chicken and Veggies.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 375 minutes
Ingredients:
2 pounds baby red potatoes, halved
6 bone-in, skin-on chicken thighs
3 cups broccoli florets
1/4 cup chicken stock
1 tablespoon cornstarch
1 teaspoon dried thyme
3 cloves garlic, minced
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
1 1/2 tablespoons lemon juice
2 shallots, chopped
1 1/2 teaspoons smoked paprika
2 tablespoons unsalted butter
1/4 cup white wine
Equipment:
frying pan
slow cooker
whisk
bowl
Cooking instruction summary:
Season chicken with paprika, salt and pepper, to taste.Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set chicken aside.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.Cover and cook on low heat for 5-6 hours, or until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F.Add broccoli during the last 30 minutes of cooking time.Remove chicken, potatoes and broccoli from the slow cooker, cover and keep warm.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.Serve chicken, potatoes and broccoli immediately with cream sauce.
Step by step:
1. Season chicken with paprika, salt and pepper, to taste.Melt butter in a large skillet over medium high heat.
2. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set 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.
4. Add chicken to the slow cooker in an even layer.Cover and cook on low heat for 5-6 hours, or until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F.
5. Add broccoli during the last 30 minutes of cooking time.
6. Remove chicken, potatoes and broccoli from the slow cooker, cover and keep warm.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.
Nutrition Information:
covered percent of daily need
