Slow Cooker Chicken Hotpot
A comforting and hearty slow cooker chicken hotpot with tender chicken thighs, vegetables, and a creamy sauce topped with golden mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 6 1x
Ingredients
6 bone-in, skinless chicken thighs
1 tablespoon olive oil
1 large onion, thinly sliced
3 cloves garlic, minced
4 medium carrots, peeled and sliced into 1/2 inch rounds
3 medium potatoes, peeled and diced into 1/2 inch cubes
2 celery stalks, sliced
1 cup frozen peas
1 cup low sodium chicken broth
1 cup whole milk
1/2 cup heavy cream
3 tablespoons all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons unsalted butter
1/4 cup chopped fresh parsley
Instructions
Heat olive oil in a large skillet over medium-high heat.
Season the chicken thighs with salt and black pepper.
Brown the chicken thighs in the skillet for 3-4 minutes on each side until golden brown. Remove and set aside.
In the same skillet, add sliced onion and minced garlic. Cook for 3-4 minutes until softened.
In a small bowl, whisk together the flour, chicken broth, whole milk, and heavy cream until smooth.
Add the sliced carrots, diced potatoes, celery, browned chicken thighs, cooked onions and garlic, dried thyme, and dried rosemary to the slow cooker.
Pour the milk and broth mixture over the ingredients in the slow cooker.
Cover and cook on low for 5 to 6 hours, or until the chicken is cooked through and vegetables are tender.
About 30 minutes before serving, stir in the frozen peas and butter. Cover and continue cooking for 20-30 minutes.
Before serving, sprinkle chopped fresh parsley over the hotpot.
Serve hot, optionally with crusty bread.