Creamy Crockpot Chicken and Vegetables

Name: Creamy Crockpot Chicken and Vegetables
Prep time: 10 min
Cook time: 510 min
Total time: 520 min
Yield: 8 servings
Cuisine: American,Southern
Ingredients: 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

A creamy, low-fat chicken and vegetable dish can be easily prepared in a slow cooker.

⭐ 4.4 (45 reviews) Prep: 10 minCook: 510 minTotal: 520 minYields: 8 servings

Category Tags:

Dinner Entree

Cuisine Tags:

American Southern

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Instructions

Season chicken with salt and pepper.
Brown the chicken skin-side down in olive oil in a large skillet; set aside.
Place potatoes, carrots, onion, and garlic into a slow cooker, then top with the browned chicken.
Pour chicken broth over the ingredients, cover, and cook on low for 8 to 9 hours until the chicken reaches 165 F and vegetables are tender.
Combine light sour cream, mustard, honey, flour, and thyme in a small bowl until blended.
Stir the sour cream mixture into the slow cooker, turn heat to high, and cook for 15 to 20 minutes, stirring occasionally until the sauce thickens.

Nutritional Info (per serving)

Calories: 799 kcal

Carbohydrate: 41 g

Cholesterol: 210 mg

Fiber: 5 g

Protein: 69 g

Saturated Fat: 12 g

Sodium: 698 mg

Sugar: 12 g

Fat: 39 g

Unsaturated Fat: 0 g