Slow Cooker Creamy Garlic Chicken

This is the dinner I make when I want the house to smell wonderful and dinner to practically cook itself: chicken thighs slow-cooked until tender in a creamy garlic sauce with mushrooms.

Everything goes into the slow cooker in one go, and four hours later you have a rich, silky sauce that begs for crusty bread or mashed potatoes.

The trick is a short rest at the end with the cream stirred in off the heat, so the sauce stays smooth and glossy instead of splitting.

Ingredients

• 800 g (about 1¾ lb) boneless, skinless chicken thighs
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil
• 1 onion, finely chopped (about 150 g)
• 8 garlic cloves, thinly sliced
• 250 g (about 2½ cups) button mushrooms, sliced
• 1 tbsp plain flour
• 240 ml (1 cup) chicken stock
• 1 tsp dried thyme
• 1 bay leaf
• 120 ml (½ cup) double cream
• 1 tbsp Dijon mustard

To serve

• Chopped fresh parsley
• Crusty bread or mashed potatoes

Instructions

1. Season the chicken: Pat the thighs dry and season all over with the salt and pepper.
2. Build the base: Heat the olive oil in a pan over medium heat and soften the onion for 4 minutes, then add the garlic and mushrooms and cook 3 minutes more until the mushrooms start to colour.
3. Thicken lightly: Sprinkle over the flour, stir for 1 minute, then pour in the chicken stock a little at a time, scraping up any browned bits from the pan.
4. Load the slow cooker: Tip the mushroom mixture into the slow cooker, stir in the thyme and bay leaf, then nestle the chicken thighs into the sauce.
5. Cook low and slow: Cover and cook on LOW for 4 hours, until the chicken is completely tender and pulls apart easily with a fork.
6. Finish the sauce: Lift out the chicken, discard the bay leaf, then stir the cream and Dijon mustard into the hot sauce until smooth and glossy. Return the chicken to the sauce and rest 5 minutes.
7. Serve: Spoon over mashed potatoes or with crusty bread, and scatter with parsley.

Tips for the best result

• Skinless thighs stay juicy over a long cook; breasts can dry out, so if you use them, check after 2½ hours.
• For a thicker sauce, leave the lid ajar for the last 30 minutes of cooking.
• A splash of lemon juice at the end brightens the whole dish.

Storing and reheating

Cool within 1 hour and refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months. Reheat gently on the hob over low heat, stirring, until piping hot; add a splash of cream if the sauce thickens.

Frequently asked questions

Can I cook this on HIGH instead?

Yes, cook on HIGH for 2 to 2½ hours, until the chicken is tender. The sauce will be slightly thinner, so rest it uncovered for 10 minutes before serving.

Can I make it without mushrooms?

Yes, leave them out and add an extra half onion. The sauce will still be rich and garlicky.

What should I serve with it?

Mashed potatoes, rice, buttered noodles or crusty bread all work, because the sauce deserves something to soak it up.