How to make Chicken and Potatoes in a Crock-Pot with garlic cream sauce Recipe

Crock-Pot chicken and potatoes
Advertisements

Originally, this recipe is meant to be baked in the oven in a baking dish. However, when spur of the moment plans come up, improvisation is necessary so the family can still eat at the end of the day. This recipe for Chicken and Potatoes with a garlic cream sauce can also be made in a Crock-Pot.

Disclosure
Published January 23, 2023
Monica is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for sites to earn commission incomes by advertising and linking to Monica’s Scratch Kitchen Blog.
This page might contain affiliate links. In the event of a sale, I will be awarded a small commission (at no extra cost for you). Affiliate programs and affiliations include, but are not limited to, the eBay Partner Network, and Amazon.
Copyright: All content and photos on Monica’s Scratch Kitchen are copyright protected. Please do not use them without written permission. Thank you.

Cost breakdown for this recipe

6 Chicken thighs, boneless and skinless $6.33
3 Tbsp butter $0.36
3 cups spinach $0.74
1 cup heavy cream $0.77
4 Tbsp butter $0.36
1/2 cup shredded parmesan $1.65

The total cost for this recipe is $13.16.

Recipe

Ingredients

6 chicken thighs
3 Tbsp butter
1 Tbsp Italian seasoning
3 cloves minced garlic
1 tsp thyme
3 cups freshly chopped spinach
1/2 cup heavy cream
16oz potatoes, peeled
1/4 cup butter
2 Tbsp flour
1 cup chicken broth
1/2 tsp basil
1/2 cup freshly shredded parmesan
salt and pepper to taste

Directions

1. Place a Crock-Pot on the countertop and then set the temperature to LOW.

2. Place the boneless skinless chicken on a cutting board and then season the tops of the chicken with salt, pepper and Italian seasoning.

3. Then melt 2 Tablespoons butter in a large saucepan over medium-high heat.

4. Add the chicken, seasoning side down, and season the opposite sides while in the pan.

5. Sear both sides of the chicken thighs for 2-3 minutes, then carefully pick up each piece with a fork and place into the Crock-Pot.

6. Wash potatoes, peel off skins if desired, and cut each in quarters and then place in the Crock-Pot with the chicken thighs.

Make the Cream Sauce

7. Melt 1 Tablespoon butter in the same saucepan and stir in chopped spinach, then cook on medium for 2 minutes stirring often. When fully wilted, set aside in a bowl to be used later.

8. Melt 1/4 cup butter in the pan and then add the minced garlic. Cook until fragrant; around 1-2 minutes.

9. Whisk in 2 Tablespoons flour to the butter and garlic mixture, making sure to allow the flour to cook for two minutes so it is not raw.

10. When flour is fully combined, whisk in chicken broth, thyme and basil.

11. Stir in 1/2 cup heavy cream to the flour mixture and then whisk to combine.

12. When the sauce is starting to get thick whisk in freshly shredded parmesan cheese.
Freshly shredded cheese is always the best way to go when making from scratch sauce.
When making a sauce using pre-shredded cheese, the anti-caking materials can cause the sauce to clump and not be smooth.

13. Add the cooked spinach back into the creamy sauce and then stir gently to combine.

14. Finally, carefully pour the sauce over the chicken and potatoes in the Crock-Pot.

15. Finally, cook the chicken thighs in the Crock-Pot on LOW for 6-8 hours or HIGH for 4-6 hours.

When done, finally plate the Chicken and Potatoes and enjoy!
~Monica

Crock-Pot Chicken and Potatoes Recipe

Ingredients for Crock-Pot Chicken and Potatoes

6 chicken thighs
3 Tbsp butter
1 Tbsp Italian seasoning
3 cloves minced garlic
1 tsp thyme
3 cups freshly chopped spinach
1/2 cup heavy cream
16oz potatoes, peeled
1/4 cup butter
2 Tbsp flour
1 cup chicken broth
1/2 tsp basil
1/2 cup freshly shredded parmesan
salt and pepper to taste

Directions for Crock-Pot Chicken and Potatoes

1. Place a Crock-Pot on the countertop and set the temperature to LOW.
2. Place the boneless skinless chicken on a cutting board and then season the tops of your chicken with salt, pepper and Italian seasoning.
3. Melt 2 Tablespoons butter in a large pan over medium-high heat.
4. Add the chicken, seasoning side down, and season the opposite sides while in the pan.
5. Sear both sides of the chicken thighs for 2-3 minutes, then carefully pick up each piece with a fork and place into the Crock-Pot.
6. Wash potatoes, peel off skins if desired, and cut each in quarters and then place in the Crock-Pot with the chicken thighs.
7. Melt 1 Tablespoon butter in the same saucepan and stir in chopped spinach, then cook on medium for 2 minutes stirring often. When fully wilted, set aside in a bowl to be used later.
8. Melt 1/4 cup butter in the pan and then add the minced garlic. Cook until fragrant; around 1-2 minutes.
9. Whisk in 2 Tablespoons flour to the butter and garlic mixture, making sure to allow the flour to cook for two minutes so it is not raw.
10. When flour is fully combined, whisk in chicken broth, thyme and basil.
11. Stir in 1/2 cup heavy cream to the flour mixture and then whisk to combine.
12. When the sauce is starting to get thick whisk in freshly shredded parmesan cheese.
13. Add the cooked spinach back into the creamy sauce and then stir gently to combine.
14. Finally, carefully pour the sauce over the chicken and potatoes in the Crock-Pot.
15. Finally, cook the chicken thighs in the cream sauce on LOW for 6-8 hours or HIGH for 4-6 hours.
When done, finally plate the Chicken and Potatoes and enjoy!
~Monica

Leave a Reply Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Published by Monica's Scratch Kitchen

I have not always had the skills to cook and bake from scratch. As a young wife, I bought every meal frozen or boxed and presented it to my husband with a flourish, believing myself a decadent cook. As our budget shrunk, and our family grew, I looked for ways to stretch our money to nourish our kids with the best for their hungry appetites. Hoping to find recipes and meals that they would love to eat. Through the last 5 years, I have learned so many cooking and baking lessons, and experienced many wins and failures. Come along with me on this journey as I share my recipes that work, how to make them on the cheap, and my tips and tricks to get my kids to eat homemade deliciousness! I will also share updates to our house that we have done in the last year since our move. With one income, we do most of the work ourselves and with amazing family and friends to help out, cutting costs but keeping style and money in the bank! I am a wife and mother of 3 boys and 1 princess. When I was a kid, I remember being asked what I wanted to be or do when I grew up. My response was, "a mom", and I am proud to grow up and be a mom to 4 amazing kids! Samuel is 11, Matthew is 8, Levi is 4, and Elliana is almost 2. We have been blessed to have kids who love to explore foods, to try new recipes, and enjoy helping us around the house. With 4 kids, you better believe they help clean! My husband Tyler and I have been married almost 13 years. We love our kids, we love outdoors, camping, canoeing, grilling, watching movies, and just hanging out making memories. A few years ago I gifted Tyler with his own "menu" book, where we write meals and foods we have loved to eat. Weekly our family decides what our meals will be and I make up a grocery list with what we need. It literally is my favorite chore! I love to shop, so shopping for food on a budget is my biggest win! Thank you for taking the time and visiting my site, Subscribe so you do not miss a post! Keep coming back to hear about new recipes, updates on our home, fun times with our kids, and how to make homemade deliciousness! ~Monica

Leave a Reply Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Exit mobile version