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See 5 recipes Download free cookbookSlow-Cooker Creamy Lemon Chicken and Potatoes
Creamy Lemon Chicken and Potatoes
Tender chicken thighs and buttery baby potatoes cook together in a bright garlic-lemon broth, then get a light creamy finish for an easy family dinner.
Prep Time:20 minCook Time:240 minTotal Time:260 minServings:6Difficulty:Easy
This is the kind of dinner that makes a quiet day at home feel especially restorative. Chicken thighs and small potatoes share the slow cooker, so the main dish and its hearty side become tender together with very little attention.
Fresh lemon does two jobs here: zest perfumes the cooking broth without adding bitterness, while juice stirred in at the end keeps the sauce lively. Garlic, thyme, and a spoonful of Dijon give the mild cream sauce enough savory depth without making it heavy.
Keeping the lid closed is the secret to predictable slow-cooker timing. Arrange the potatoes underneath the chicken, cover, and let the cooker hold onto its heat until the potatoes are tender and the chicken reaches 165°F.
A quick cornstarch slurry and half-and-half transform the cooking liquid into a silky, light sauce during the final few minutes. Spoon it over the chicken and potatoes, then add parsley and lemon wedges for a relaxed family meal that still feels complete.
Nutrition (per serving)
Calories:515 kcal
Protein:36 g
Carbs:39 g
Fat:24 g
Directions
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1
Lightly coat a 6-quart slow cooker with cooking spray. Spread the halved potatoes in an even layer across the bottom.
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2
Pat the chicken thighs dry. Season them all over with the salt and pepper, then arrange them in a single layer over the potatoes.
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3
Whisk the garlic, chicken broth, lemon zest, Dijon mustard, and thyme in a measuring cup until combined. Pour the mixture evenly around the chicken.
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4
Cover and cook on HIGH for 3 1/2 to 4 hours without lifting the lid, until the potatoes are fork-tender and the thickest chicken thigh registers at least 165°F.
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5
Transfer the chicken and potatoes to a shallow serving dish and tent loosely with foil, leaving the cooking liquid in the slow cooker.
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6
Whisk the half-and-half and cornstarch in a bowl until completely smooth. Stir the slurry into the hot cooking liquid.
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7
Cover and cook on HIGH for 10 to 15 minutes, until the sauce lightly coats a spoon. Stir in the lemon juice and taste for seasoning.
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8
Spoon the creamy lemon sauce over the chicken and potatoes. Sprinkle with parsley and serve with lemon wedges.
Ingredients
- Baby Yukon Gold Potatoes, Halved:1 1/2 lb
- Boneless Skinless Chicken Thighs, Thawed:2 lb
- Kosher Salt:1 1/2 tsp
- Black Pepper:1/2 tsp
- Garlic, Minced:4 cloves
- Low-Sodium Chicken Broth:1 cup
- Lemon Zest:2 tsp
- Dijon Mustard:1 tbsp
- Dried Thyme:1 tsp
- Half-and-Half:3/4 cup
- Cornstarch:2 tbsp
- Fresh Lemon Juice:2 tbsp
- Flat-Leaf Parsley, Chopped:2 tbsp
- Lemon, Cut Into Wedges:1
Tips & Notes
- Use thawed chicken thighs only; frozen chicken can spend too long at an unsafe temperature in a slow cooker.
- Choose potatoes no larger than 1 1/2 inches wide and halve any larger ones so they finish cooking with the chicken.
- Check the chicken with an instant-read thermometer in the thickest piece, avoiding contact with the slow cooker or potatoes.
- For the smoothest sauce, let the half-and-half lose its refrigerator chill while the chicken cooks and whisk it thoroughly with the cornstarch before adding.
