Slow Cooker Creamy Garlic Chicken and Veggies

 

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1 ½ teaspoons smoked paprika
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 2 pounds baby red potatoes, halved
• ¼ cup white wine
• ¼ cup chicken stock
• 2 shallots, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 3 cups broccoli florets
• ½ cup heavy cream
• 1 ½ tablespoons freshly squeezed lemon juice
• 1 tablespoon cornstarch

Instructions

• Season chicken with paprika, salt and pepper, to taste.
• Melt butter in a large cast iron 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.