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Slow Cooker Creamy Chicken Thighs with Leeks, Carrots and Parsnips | DadTheFoodie

Slow Cooker Creamy Chicken Thighs with Leeks, Carrots and Parsnips recipe photograph

Instructions

Pat the chicken thighs dry and season with the salt and black pepper. Heat the oil in a large frying pan over a medium-high heat and brown the chicken for 2–3 minutes on each side. Work in batches if necessary; it does not need to be cooked through.
Transfer the browned chicken to a 3.5-litre slow cooker. Add the onion, leeks, carrots, parsnips and garlic around it.
Whisk the hot chicken stock with the plain flour, thyme and Dijon mustard until reasonably smooth. Pour it into the slow cooker and stir gently around the chicken.
Cover and cook on low for 7 hours, until the chicken is tender and the vegetables are cooked through.
Stir the cream and cornflour together with the cold water. Remove the chicken briefly if the slow cooker is crowded, then stir the cream mixture into the gravy. Return the chicken, cover and cook on low for a further 15–20 minutes, until the sauce has thickened. Do not boil the cream.
Check the seasoning, scatter over the parsley and serve hot with mashed potatoes, boiled potatoes or crusty bread.

Equipment needed

Recommended slow-cooker size: 3.5 litre

3.5-litre slow cooker
Large frying pan
Measuring jug
Small bowl

Swaps and substitutions

Double cream → Crème fraîche
Stir it in at the end as directed; the sauce will have a slightly tangier flavour.
Parsnips → Swede
Use the same weight, peeled and cut into 2 cm chunks.
Chicken thighs → Skinless chicken breast fillets
Use 700 g and check them early, as breast meat can become dry if overcooked.

Storage and leftovers

Freezer friendly: Yes
Batch cooking: Suitable for batch cooking
Storage: Cool leftovers promptly, refrigerate within two hours and keep in a covered container for up to 3 days. For freezing, cool completely, portion into suitable containers and freeze for up to 3 months; the creamy sauce may separate slightly after thawing. Defrost: Defrost covered in the fridge overnight. Do not cook the chicken from frozen in the slow cooker.
Reheating: Defrost thoroughly in the fridge, then reheat gently in a saucepan or microwave until piping hot throughout. Add a splash of stock or milk if the sauce has thickened too much. Only reheat leftovers once.
Leftover ideas: Shred the chicken and serve the leftovers over baked potatoes, or loosen with extra stock to make a thick chicken and vegetable soup.

Allergen information

Contains milk and gluten. Check the chicken stock and mustard labels for additional allergens.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

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Recipe info

Prep time: 25 min
Cook time: 420 min
Servings: 4

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Ingredients

Recipe serves 4

Adjust servings

Cooking time may not change in direct proportion to serving size.

800 g boneless, skinless chicken thighs
1 tablespoon rapeseed oil
1 medium brown onion, finely sliced
2 leeks, trimmed, washed and sliced
3 carrots, peeled and cut into thick slices
2 parsnips, peeled and cut into chunks
2 garlic cloves, finely chopped
750 ml hot chicken stock
2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
1 tablespoon Dijon mustard
1 tablespoon plain flour
150 ml double cream
1 tablespoon cornflour
2 tablespoons cold water
1 teaspoon fine salt
½ teaspoon black pepper
2 tablespoons chopped fresh parsley

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Slow cooker

Tags: Slow cooker, Chicken, Family meals, Comfort food, One-pot meals, Root vegetables

Slow Cooker Creamy Chicken Thighs with Leeks, Carrots and Parsnips

Name: Slow Cooker Creamy Chicken Thighs with Leeks, Carrots and Parsnips
Prep time: 25 min
Cook time: 420 min
Total time: 445 min
Yield: 4 servings
Ingredients: 800 g boneless, skinless chicken thighs; 1 tablespoon rapeseed oil; 1 medium brown onion, finely sliced; 2 leeks, trimmed, washed and sliced; 3 carrots, peeled and cut into thick slices; 2 parsnips, peeled and cut into chunks; 2 garlic cloves, finely chopped; 750 ml hot chicken stock; 2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme; 1 tablespoon Dijon mustard; 1 tablespoon plain flour; 150 ml double cream; 1 tablespoon cornflour; 2 tablespoons cold water; 1 teaspoon fine salt; ½ teaspoon black pepper; 2 tablespoons chopped fresh parsley

Tender chicken thighs cook slowly with carrots, parsnips, onion and leeks in a mild thyme gravy. A little cream stirred through at the end makes this comforting family supper especially good with mashed potatoes or crusty bread.

Prep: 25 min
Cook: 7 hrs
Total: 7 hr 25 min
Servings: 4

Equipment

Slow-cooker size: 3.5 litre

3.5-litre slow cooker
Large frying pan
Measuring jug
Small bowl

Ingredients

800 g boneless, skinless chicken thighs
1 tablespoon rapeseed oil
1 medium brown onion, finely sliced
2 leeks, trimmed, washed and sliced
3 carrots, peeled and cut into thick slices
2 parsnips, peeled and cut into chunks
2 garlic cloves, finely chopped
750 ml hot chicken stock
2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
1 tablespoon Dijon mustard
1 tablespoon plain flour
150 ml double cream
1 tablespoon cornflour
2 tablespoons cold water
1 teaspoon fine salt
½ teaspoon black pepper
2 tablespoons chopped fresh parsley

Substitutions

Double cream → Crème fraîche (Stir it in at the end as directed; the sauce will have a slightly tangier flavour.)
Parsnips → Swede (Use the same weight, peeled and cut into 2 cm chunks.)
Chicken thighs → Skinless chicken breast fillets (Use 700 g and check them early, as breast meat can become dry if overcooked.)

Instructions

Pat the chicken thighs dry and season with the salt and black pepper. Heat the oil in a large frying pan over a medium-high heat and brown the chicken for 2–3 minutes on each side. Work in batches if necessary; it does not need to be cooked through.
Transfer the browned chicken to a 3.5-litre slow cooker. Add the onion, leeks, carrots, parsnips and garlic around it.
Whisk the hot chicken stock with the plain flour, thyme and Dijon mustard until reasonably smooth. Pour it into the slow cooker and stir gently around the chicken.
Cover and cook on low for 7 hours, until the chicken is tender and the vegetables are cooked through.
Stir the cream and cornflour together with the cold water. Remove the chicken briefly if the slow cooker is crowded, then stir the cream mixture into the gravy. Return the chicken, cover and cook on low for a further 15–20 minutes, until the sauce has thickened. Do not boil the cream.
Check the seasoning, scatter over the parsley and serve hot with mashed potatoes, boiled potatoes or crusty bread.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool leftovers promptly, refrigerate within two hours and keep in a covered container for up to 3 days. For freezing, cool completely, portion into suitable containers and freeze for up to 3 months; the creamy sauce may separate slightly after thawing. Defrost: Defrost covered in the fridge overnight. Do not cook the chicken from frozen in the slow cooker.

Defrost thoroughly in the fridge, then reheat gently in a saucepan or microwave until piping hot throughout. Add a splash of stock or milk if the sauce has thickened too much. Only reheat leftovers once.

Shred the chicken and serve the leftovers over baked potatoes, or loosen with extra stock to make a thick chicken and vegetable soup.

Allergen information

Contains milk and gluten. Check the chicken stock and mustard labels for additional allergens.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Slow Cooker Creamy Chicken Thighs with Leeks, Carrots and Parsnips

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

Slow Cooker Creamy Chicken Thighs with Leeks, Carrots and Parsnips

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

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