Slow Cooker Creamy Chicken and Potatoes

Why You’ll Love this Recipe:

• Simple Ingredients: The ingredients required for making this creamy slow cooker chicken and potatoes are easily accessible at the local grocery store (nothing fancy required!).
• One-Pot, Easy to Make: With just a few minutes of prep, this dump-and-go meal can be prepared entirely in the slow cooker, which meals minimal cleanup, which is always a good idea!
• Creamy and Tender: With a rich, and flavorful sauce, and tender, juicy chicken thighs, this easy weeknight meal makes dinnertime on busy weeknights a breeze!
• Totally Gluten-Free & Dairy-Free: The best part is that this crockpot chicken and potatoes recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this slow cooker creamy chicken and potatoes.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Chicken: I used boneless, skinless chicken thighs because they are more tender. However, you may also use skinless, boneless chicken breasts if you prefer.
• Potatoes: I used baby potatoes because I like their appearance and they’re easy to prep. Alternatively, you may use Yukon gold or red potatoes and cut them into small pieces with their skins on.
• Onion: I used white onion, but yellow onion or red onion will work as well.
• Chicken Broth: I used chicken broth, but you can also use chicken stock if you prefer. If you are Celiac or gluten-intolerant, make sure to use gluten-free chicken broth.
• Cream: I used dairy-free heavy cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular heavy cream or sour cream instead.
• Paprika: I like adding ground paprika for a bit of heat. Alternatively, you can also use ground cayenne pepper if you like.
• Thyme: I like using dried thyme for flavor, but you can also use other types of dried herbs that you prefer (such as dried parsley, dried oregano, etc).
• Cornstarch: Adding a little bit of cornstarch makes the sauce thicker and creamier. It’s important that you mix the cornstarch well with a bit of water or the cream to dissolve the cornstarch before adding it to the slow cooker with the other ingredients (or the cornstarch may be lumpy).
• Parsley: I like sprinkling chopped parsley over the final dish for a pop of green (but it’s optional). Alternatively, you may also use chopped fresh spring onions instead.

How to Make Slow Cooker Creamy Chicken and Potatoes:

Combine Ingredients in Slow Cooker: Add the chicken, diced onions, roughly chopped carrots, halved baby potatoes, thyme, paprika, salt, black pepper, minced garlic and chicken broth to the slow cooker. Stir everything together until well combined.

Cook Partially: Cover and cook on “Low” setting for 6 hours or the “High” setting for 3 hours. About 1 hour before the cooking time is complete, give everything a gentle stir.

Dish by Dish Tips:

• Potato Varieties: For the best results, I recommend using either baby potatoes, Yukon gold potatoes or red potatoes, as these will become tender after cooking, but will not become mashy (which is the case for Russet potatoes).
• Cut Potatoes Evenly: Make sure to cut the potatoes in approximately 1.5 inch pieces so they cook at the same rate as the chicken.
• Cook on “Low“ Setting if Possible: For the most tender chicken texture, I recommend using the low setting (6 hours) on the slow cooker if you have the time, as the longer, gentler cooking will keep the chicken moist and also prevent the sauce from separating.
• Thickening the Sauce: For a creamier sauce, it’s best to add in a bit of cornstarch (as mentioned in the recipe) towards the end of the cooking time to thicken up the sauce.
• Optional Seasonings: If you wish you can also add other seasonings such as onion powder, garlic powder or Italian seasoning for extra flavor.

Other Slow Cooker Recipes You’ll Enjoy:

• Slow Cooker Lentil Curry (Gluten-Free, Vegan)
• Slow Cooker Green Chili Chicken (Gluten-Free, Dairy-Free)
• Slow Cooker Corned Beef Brisket (Gluten-Free, Dairy-Free)
• Slow Cooker Ham (Gluten-Free, Dairy-Free)

Other Gluten-Free Chicken Recipes:

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Slow Cooker Creamy Chicken and Potatoes

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• Author: Felicia Lim
• Total Time: 3 hours 10 minutes
• Yield: 6 servings 1x
• Diet: Dairy-Free, Gluten-Free

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Description

This slow cooker creamy chicken and potatoes is rich, comforting, and packed with tender chicken, hearty potatoes, and a velvety sauce that’s full of savory flavor. An easy one-pot dinner that’s family-friendly, and perfect for busy weeknights when you want a hearty homemade meal with minimal effort. Gluten-free and dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

• 2 pounds boneless, skinless chicken thighs
• 2 pounds baby potatoes, halved
• 1 large onion, diced
• 3 carrots
• 1 cup gluten-free low-sodium chicken broth
• 1/3 cup dairy-free heavy cream
• 1 teaspoon ground paprika
• 1 teaspoon dried thyme
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 garlic cloves, minced
• 1 1/2 tablespoons cornstarch
• Fresh parsley, chopped for garnish

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Instructions

1. Combine Ingredients in Slow Cooker: Add the chicken, diced onions, roughly chopped carrots, halved baby potatoes, thyme, paprika, salt, black pepper, minced garlic and chicken broth to the slow cooker. Stir everything together until well combined.
2. Cook Partially: Cover and cook on “Low” setting for 6 hours or the “High” setting for 3 hours. About 1 hour before the cooking time is complete, give everything a gentle stir.
3. Add Cornstarch & Heavy Cream: In a small bowl whisk together the cornstarch and heavy cream to dissolve the corn starch. Pour the cream-cornstarch mixture into the slow cooker and stir well to combine.
4. Continue Cooking Until Tender: Cover and continue cooking for the remaining hour, until the sauce has thickened and the chicken is tender.
5. Garnish & Serve: Garnish with freshly chopped parsley before serving.

Notes

Chicken: I used boneless, skinless chicken thighs because they are more tender. However, you may also use boneless, skinless chicken breasts if you prefer.

Potatoes: I used baby potatoes because I like their appearance and they’re easy to prep. Alternatively, you may use Yukon gold or red potatoes and cut them into small pieces with their skins on.

Onion: I used white onion, but yellow onion or red onion will work as well.

Chicken Broth: I used chicken broth, but you can also use chicken stock if you prefer. If you are Celiac or gluten-intolerant, make sure to use gluten-free chicken broth.

Cream: I used dairy-free heavy cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular heavy cream instead.

Paprika: I like adding ground paprika for a bit of heat. Alternatively, you can also use ground cayenne pepper if you like.

Thyme: I like using dried thyme for flavor, but you can also use other types of dried herbs that you prefer (such as dried parsley, dried oregano, etc).

Cornstarch: Adding a little bit of cornstarch makes the sauce thicker and creamier. It’s important that you mix the cornstarch well with a bit of water or the cream to dissolve the cornstarch before adding it to the slow cooker with the other ingredients (or the cornstarch may be lumpy).

Parsley: I like sprinkling chopped parsley over the final dish for a pop of green (but it’s optional).

• Prep Time: 10 mins
• Cook Time: 3 hours
• Category: Main Dishes
• Method: Slow Cooker
• Cuisine: American