Categories: Slow Cooker

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1 1/2 teaspoons smoked paprika
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 pounds baby red potatoes, halved
• 1/4 cup white wine
• 1/4 cup chicken stock
• 2 shallots, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 3 cups broccoli florets
• 1/2 cup heavy cream
• 1 1/2 tablespoons lemon juice
• 1 tablespoon cornstarch

Directions

1. Season chicken with paprika, salt and pepper, to taste.

2. Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set chicken aside.

3. Place potatoes into a 6-qt slow cooker. Stir in wine, chicken stock, shallots, garlic and thyme; season with salt and pepper, to taste. Add chicken to the slow cooker in an even layer.

4. Cover and cook on low heat for 5-6 hours, or until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F. Add broccoli during the last 30 minutes of cooking time.

5. Remove chicken, potatoes and broccoli from the slow cooker, cover and keep warm.

6. In a small bowl, whisk together heavy cream, lemon juice and cornstarch. Stir into the slow cooker. Cover and cook on high heat for an additional 10-15 minutes, or until the sauce has thickened.

7. Serve chicken, potatoes and broccoli immediately with cream sauce.

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