Slow Cooker Potato Leek Chicken
Transform your weeknight dinners with this hearty and flavorful Slow Cooker Potato Leek Chicken recipe! Tender chicken thighs are nestled over buttery Yukon Gold potatoes and sweet, aromatic leeks, all slow-cooked to perfection in a velvety Dijon cream sauce. This comforting dish is elevated with fresh thyme and a hint of garlic, creating a meal that’s as elegant as it is effortless. With just 20 minutes of prep time, your slow cooker does all the heavy lifting, delivering succulent chicken and perfectly tender potatoes as they soak up the rich, savory broth. Perfect for busy days or family dinners, this recipe is a stress-free way to bring a gourmet touch to your table. Serve with crusty bread or a light side salad for a complete, satisfying meal.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on or boneless, skinless)
- 4 pieces Yukon Gold potatoes (medium-sized, peeled and diced)
- 3 stalks Leeks (white and light green parts only, sliced thinly)
- 4 cloves Garlic cloves (minced)
- 2 cups Chicken broth (low sodium)
- 0.5 cups Heavy cream
- 2 tablespoons Dijon mustard
- 2 tablespoons Olive oil
- 6 sprigs Thyme (fresh)
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper (freshly ground)
Instructions
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Sear the chicken thighs on both sides until golden brown, about 3-4 minutes per side. This step locks in flavor but is optional. Remove chicken and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the sliced leeks until soft, about 3 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
In the slow cooker, layer the diced potatoes evenly at the bottom. Arrange the seared chicken thighs on top of the potatoes.
Spread the sautéed leeks and garlic over the chicken. Add the thyme sprigs for extra flavor.
In a small mixing bowl, whisk together the chicken broth, heavy cream, Dijon mustard, salt, and black pepper until well combined. Pour this mixture evenly into the slow cooker, ensuring everything is well-coated.
Cover the slow cooker with the lid. Cook on LOW for 5-6 hours or on HIGH for 3-4 hours, or until the chicken is fully cooked and the potatoes are tender.
About 15 minutes before serving, taste the broth and adjust seasoning if needed by adding more salt or pepper.
Remove the thyme sprigs before serving. Spoon the chicken, potatoes, and leeks onto plates or into bowls, and drizzle with the creamy sauce from the slow cooker. Optional: garnish with chopped fresh parsley.
Nutrition Facts
Calories |
922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 981 mg | 43% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 4.1 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 103 mg | 8% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 1539 mg | 33% | |
*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.
