Slow Cooker Saucy Chicken & Spring Vegetables

This easy Slow Cooker Saucy Chicken & Spring Vegetables is a hearty and nutritious meal that’s perfect for a busy day. With creamy sauce, tender chicken, and fresh spring vegetables, it’s a simple yet satisfying dish. You can easily swap in your favorite veggies or chicken cuts for added flexibility. This recipe is perfect for a comforting, hands-off dinner that everyone will love.

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Recipe Ingredients

2 chicken breasts, skin on
1 tbsp olive oil
200g/7oz baby new potatoes, thinly sliced
250ml/9fl oz chicken stock
200g/7oz pack mixed spring vegetables (broccoli, peas, broad beans, and sliced courgettes)
2 tbsp crème fraîche
Handful of tarragon leaves, roughly chopped

How To Make Slow Cooker Saucy Chicken & Spring Vegetables

Prepare the chicken and potatoes: Heat the slow cooker if necessary. In a frying pan, fry the chicken, skin-side down, in the olive oil for 5 minutes to brown. Turn the chicken over, add the sliced potatoes, and stir to coat. Spread the potatoes over the bottom of the slow cooker, then place the chicken on top. Pour the chicken stock over, cover, and cook on High for 1½ hours.
Add the vegetables: After 1½ hours, remove the chicken. Stir in the mixed spring vegetables, then return the chicken to the top. Cover and cook for another hour, until the chicken and potatoes are fully cooked.
Make the sauce: Stir in the crème fraîche to create a creamy sauce. Season with salt and pepper if desired, then add the chopped tarragon. For a thicker sauce, remove the chicken and vegetables with a slotted spoon and reduce the sauce in the frying pan by simmering it for a few minutes.

Recipe Tips

Brown the chicken first: Frying the chicken, skin-side down, helps to lock in flavor and gives the skin a nice crisp texture. Don’t skip this step!
Slice the potatoes thinly: Thinly sliced potatoes cook faster and absorb more flavor from the stock, making them tender and tasty.
Use fresh, seasonal vegetables: Using fresh spring vegetables like broccoli, peas, and courgettes will make the dish more vibrant and flavorful.
Stir in crème fraîche at the end: Add the crème fraîche after cooking to keep the sauce creamy and smooth without overcooking it.
Reduce the sauce for a thicker consistency: If you like a thicker sauce, scoop out the chicken and vegetables, then simmer the sauce in the pan for a few minutes to concentrate the flavor.

Recipe FAQs and Variations

Can I Use Boneless Chicken Breasts?

Yes, you can use boneless chicken breasts, but be sure to adjust the cooking time as they may cook faster than bone-in pieces.

What Other Vegetables Can I Use?

You can swap the spring vegetables for whatever you have on hand, like carrots, green beans, or peas. Just keep the cooking time in mind for different vegetables.

Can I Make This Dish Ahead of Time?

Yes, you can prepare the chicken and vegetables ahead of time, then store them in the fridge for up to 1 day before cooking.

Can I Use Frozen Vegetables?

Frozen vegetables work well too, though they may release more water. Just add them in the last 30 minutes of cooking to prevent them from becoming too soft.

How Do I Make the Sauce Dairy-Free?

To make the sauce dairy-free, swap the crème fraîche for coconut cream or a dairy-free cream alternative.

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