Make Creamy Garlic Chicken and Veggies in the Slow Cooker Tonight
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It was recently brought to my attention that my roommate has been sitting on the fact that we are in possession of a slow cooker. Unbeknownst to me, the mini two-quart device has been gathering dust somewhere in the closet in our apartment, which means it might as well be in Narnia.
All the while I have been pinning slow cooker recipes to my recipe inspiration board, waiting for the day that I finally have enough counter space to call one my own. The wait is over, folks, and although this little slow cooker won’t pull as much weight as the six-quart size can, we are going to put it to work.
The most appealing part about slow cookers is that you throw all components into this contraption and come home to a ready-to-eat hot dinner. Chungah Rhee from Damn Delicious says it best: “Just dump it in and you’re set — main and sides and everything.”
In this recipe, the only non-slow cooker step is searing your chicken thighs until golden-brown — a step that isn’t really possible in the slow cooker once all the ingredients are in there doing their thing. Then it’s slow cooker time.
Put in two pounds of halved baby red potatoes and stir in wine, chicken stock, shallots, garlic, and seasonings. Then add the seared chicken. Set and forget your slow cooker for six hours, adding in broccoli during the last 30 minutes. While you wait, make a cream sauce with heavy cream, lemon juice, and cornstarch and stir into the slow cooker for the last 15 minutes.
If this recipe doesn’t convince you to pull your slow cooker out of storage, I don’t know what will.
→ Get the Recipe: Slow Cooker Creamy Garlic Chicken and Veggies from Damn Delicious
