Creamy Crockpot Chicken and Vegetables

Crockpot creamy chicken and veggies
Cultura/Diana Miller/Riser/Getty Images
  • Total: 8 hrs 40 mins
  • Prep: 10 mins
  • Cook: 8 hrs 30 mins
  • Yield: 8 servings
Nutritional Guidelines (per serving)
836 Calories
41g Fat
48g Carbs
66g Protein
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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 recipe is low in fat. Light sour cream and low sodium chicken broth form a decadent sauce that tastes rich without the guilt. The combination of chicken and potatoes, carrots, and onions is delicious any time of the year, but it's especially good on a cold night.

You can vary the vegetables in this easy recipe to suit your tastes or what you have on hand. 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 from the chicken before cooking if you'd like. The chicken may not be as moist but the dish will be even lower in fat. If you choose to use skinless chicken, don't brown it first. Just sprinkle the pieces with salt and pepper and add to the slow cooker after all of the vegetables are in place. This will reduce the fat content of the recipe by about another 30%.

Serve creamy crockpot chicken and vegetables with a fresh green salad with a simple vinaigrette salad dressing. Add a nice glass of white wine for a delicious meal.

Ingredients

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

Steps to Make It

  1. Gather the ingredients. 

  2. If the chicken is whole, cut into serving pieces such as breasts, wings, and legs. If you are using skinless chicken, skip the browning step. If using boneless chicken, check the dish for doneness earlier. It will cook faster when boneless chicken is used.

  3. 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 browned and lightly crispy.

  4. In a 4 to 5 quart slow cooker, add the potatoes, carrots, onion, and garlic to the inner pot. Top with the chicken.

  5. Pour the chicken broth over top. Cover the crock pot and cook on low for 8 to 9 hours until chicken is thoroughly cooked to 165 F and the vegetables are tender.

  6. In a small bowl, stir together the light sour cream, mustard, honey, flour, 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.

  7. Serve hot with a salad. If desired, serve over rice and sauce spooned over top.