Crockpot Creamy Chicken and Veggies

Crockpot creamy chicken and veggies
Cultura/Diana Miller/Riser/Getty Images
  • Total: 7 hrs 50 mins
  • Prep: 20 mins
  • Cook: 7 hrs 30 mins
  • Yield: 8 servings
Nutritional Guidelines (per serving)
836 Calories
41g Fat
48g Carbs
66g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 836
% Daily Value*
Total Fat 41g 53%
Saturated Fat 12g 62%
Cholesterol 207mg 69%
Sodium 635mg 28%
Total Carbohydrate 48g 18%
Dietary Fiber 6g 20%
Protein 66g
Calcium 161mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Believe it or not, this creamy crockpot entree recipe is low in fat. The combination of chicken with potatoes, carrots, and onions in a rich sauce is delicious any time of the year, but it's especially good in winter.

You can vary the vegetables in this easy recipe if you'd like. Add some chopped red, yellow, or green bell peppers, or stir in some green beans. Use cubed Yukon Gold potatoes in place of the little red potatoes. Use broccoli in place of the carrots, or add some sliced zucchini or yellow summer squash.

You can remove the skin of this chicken before cooking if you'd like. In that case, don't brown the chicken first. Just sprinkle the pieces with salt and pepper and add to the slow cooker after all of the vegetables are in place. That would reduce the fat content of this recipe by about another 30%.

Serve this easy recipe with a green salad tossed with sliced mushrooms and avocados, drizzled with a simple vinaigrette salad dressing. Add a nice glass of white wine for a delicious meal.


  • 4 pounds chicken, cut into serving pieces
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 2 pounds small red potatoes, halved
  • 1 (16-ounce) package baby carrots
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 14-ounce can low sodium chicken broth
  • 1 cup light sour cream
  • 3 tablespoons Dijon mustard
  • 3 tablespoons honey
  • 3 tablespoons flour
  • 1 teaspoon dried thyme leaves

Steps to Make It

  1. Gather the ingredients. 

  2. Sprinkle the chicken with salt and pepper. Heat the olive oil in a large skillet over medium heat and brown the chicken, skin side down, until the skin is brown, turning the pieces with tongs occasionally.

  3. In a 4 to 5 quart slow cooker, place the potatoes, carrots, onion, and garlic. Top with the chicken.

  4. Pour the chicken broth over all. Cover the crockpot and cook on low for 8 to 9 hours until chicken is thoroughly cooked to 165 F and the vegetables are tender.

  5. In a small bowl, stir together the light sour cream, mustard, honey, flour, pepper, and thyme until well blended. Stir the sour cream mixture into the sauce in the crockpot and turn the heat to high. Cook for 15 to 20 minutes, stirring occasionally until the sauce is thickened.