Slow Cooker Buried Treasure
Uncover the delicious surprise of "Slow Cooker Buried Treasure," a hearty, one-pot wonder that combines tender, seared chicken thighs, baby potatoes, sweet carrots, and a velvety cream sauce bursting with the aromas of rosemary, thyme, and paprika. This slow cooker recipe is a true hidden gem, perfect for busy weeknights or cozy family gatherings. With minimal prep and the magic of slow cooking, you'll love how the flavors meld into a comforting and satisfying meal. Plus, the addition of frozen peas and a touch of heavy cream in the final minutes adds a pop of color and richness that elevates this dish. Serve it warm for an easy, crowd-pleasing dinner that everyone will dig into joyfully!
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Recipe Information
Ingredients
- 6 pieces Boneless chicken thighs
- 1.5 pounds Baby potatoes
- 4 large Carrots
- 1 large Yellow onion
- 3 large Garlic cloves
- 2 cups Chicken broth
- 0.5 cups Heavy cream
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 1 teaspoon Fresh thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Frozen peas
Instructions
Peel and slice the carrots into 1-inch chunks. Cut the baby potatoes in half or quarters if they are large. Dice the onion into medium-sized pieces. Mince the garlic.
Heat olive oil in a skillet over medium heat. Season the chicken thighs with 0.5 tsp of salt, black pepper, and paprika. Sear chicken thighs in the skillet for about 3 minutes per side until lightly browned. Transfer to the slow cooker.
In the same skillet, add diced onion and garlic. Sauté for 2-3 minutes until fragrant and lightly softened.
Sprinkle the flour into the skillet and stir well to coat the onions and garlic. Cook for 1-2 minutes, then slowly pour in the chicken broth while whisking to create a smooth sauce. Allow it to simmer for 2-3 minutes until slightly thickened.
Place the baby potatoes and carrots around the chicken in the slow cooker. Pour the sauce from the skillet evenly over the chicken and vegetables.
Add the fresh thyme, dried rosemary, and remaining salt to the slow cooker. Gently stir to combine.
Cover and cook on low heat for 6 hours or high heat for 4 hours, until the chicken is tender and the vegetables are cooked through.
During the last 30 minutes of cooking, stir in the heavy cream and frozen peas. Replace the lid and let it finish cooking.
Serve warm, making sure to spoon some of the sauce over the chicken and vegetables for extra flavor. Enjoy your 'buried treasure'!
Nutrition Facts
Calories |
3093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.1 g | 205% | |
| Saturated Fat | 52.7 g | 264% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 900 mg | 300% | |
| Sodium | 4364 mg | 190% | |
| Total Carbohydrate | 206.2 g | 75% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 35.1 g | ||
| Protein | 216.5 g | 433% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 464 mg | 36% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 6750 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
