Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 2 pounds baby red potatoes, halved
- 3 cups broccoli florets
- 1 ½ teaspoons smoked paprika
- Kosher salt and freshly ground black pepper, to taste
- 2 shallots, chopped
- 3 cloves garlic, minced
- ¼ cup white apple vinegar
- ¼ cup chicken stock
- 1 teaspoon dried thyme
- ½ cup heavy cream
- 1 ½ tablespoons freshly squeezed lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons unsalted butter
Instructions
- Season chicken thighs with smoked paprika, salt, and pepper.
- Sear the seasoned chicken in melted butter until golden brown on both sides.
- Place halved potatoes in the slow cooker; add vinegar, chicken stock, shallots, garlic, and thyme. Stir well.
- Arrange seared chicken over the potato mixture.
- Cover and cook on low for 5 to 6 hours.
- Add broccoli during the last 30 minutes of cooking.
- Whisk together heavy cream, lemon juice, and cornstarch; add to the slow cooker to thicken sauce.
- Serve hot with creamy sauce drizzled over chicken and veggies.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 thigh with veggies (300g)
- Calories: 475
- Sugar: 3g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 150mg