Creamy Crockpot Chicken and Vegetables Recipe

Name: Creamy Crockpot Chicken and Vegetables
Prep time: 10 min
Cook time: 510 min
Total time: 520 min
Yield: 8
Ingredients: 4 pounds bone-in, skin on chicken pieces (legs, thigh, breast); 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)

Prep: 10 mins

Cook: 8 hrs 30 mins

Total: 8 hrs 40 mins

Servings: 8 servings

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Believe it or not, this creamy crock pot 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 percent.

Serve creamy crock pot 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.

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4 pounds bone-in, skin-on chicken pieces
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 pounds small red potatoes, halved
1 (16-ounce) package baby carrots
1 medium onion, coarsely chopped
3 cloves garlic, minced
1 (14-ounce) can low-sodium chicken broth
1 cup light sour cream
3 tablespoons Dijon mustard
3 tablespoons honey
3 tablespoons all-purpose flour
1 teaspoon dried thyme

Gather the ingredients.

The Spruce / Julia Hartbeck
Sprinkle the chicken with salt and pepper.

The Spruce / Julia Hartbeck
Heat the olive oil in a large skillet over medium heat and brown the chicken, skin-side down, just until the skin is browned and lightly crispy. Set aside.

The Spruce / Julia Hartbeck
In a 4- to 5-quart slow cooker, add the potatoes, carrots, onion, and garlic to the inner pot. Top with the browned chicken.

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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.

The Spruce / Julia Hartbeck
In a small bowl, stir together the light sour cream, mustard, honey, flour, and thyme until well blended.

The Spruce / Julia Hartbeck
Stir the sour cream mixture into the sauce in the crock pot and turn the heat to high. Cook for 15 to 20 minutes, stirring occasionally until the sauce is thickened.

The Spruce / Julia Hartbeck

Sour Cream and Onion Chicken Recipe

Nutrition Facts (per serving)
798	Calories
39g	Fat
40g	Carbs
69g	Protein

Nutrition Facts
Servings: 8
Amount per serving
Calories	798
% Daily Value*
Total Fat 39g	50%
Saturated Fat 12g	59%
Cholesterol 210mg	70%
Sodium 696mg	30%
Total Carbohydrate 40g	15%
Dietary Fiber 4g	15%
Total Sugars 12g
Protein 69g
Vitamin C 17mg	86%
Calcium 117mg	9%
Iron 5mg	27%
Potassium 1404mg	30%
*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.