Slow Cooker Leek Chicken
23 Comments Sep 29, 2017
Updated Feb 22, 2024
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Slow Cooker Cajun Chicken Fettuccine is a great spicy recipe for pasta night!
Table of Contents
Be careful with leeks, they can have sand in them, the sand is very visible. You can rinse the leeks after they are sliced or before if you cut them length wise and spread out the layers.
This recipe is mostly flavored by the leeks and 4 cloves of garlic. Not much else is needed to make this dish shine, plenty of flavor from that and the chicken thighs themselves.
I made homemade mashed potatoes to go with this. I usually avoid making mashed potatoes, but the whole family enjoys it so much I have to do it once in a while. I had heavy cream in my fridge and that makes the BEST potatoes. The sauce that is made while this dish cooks is great, it’s flavored with leeks, garlic, butter and the chicken juices. Be sure to ladle those juices over the chicken on the plates.
I hope you give this new recipe a try! It’s great comfort food, would be nice for a Sunday dinner. Have a great weekend!
Slow Cooker Leek Chicken
How to Video
Ingredients
- 2 1/2 lbs. chicken thighs, about 5 chicken thighs
- 2 Tbsp. cooking oil
- 5 carrots, peeled and cut into thirds
- 3 leeks, sliced and divided (rinsed after being sliced if they are sandy)
- 2 tsp. garlic cloves, minced
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 cup salted butter, melted
Instructions
- Heat a medium-sized pan over medium-high on the stove top
- Once hot, add the oil.
- Brown the chicken on both sides; remove from heat.
- Add the carrots to the slow cooker and half the leeks.
- Place the chicken over the vegetables in the slow cooker.
- Sprinkle over the salt, pepper and garlic.
- Add the remaining leeks and pour over the butter.
- Cover and cook on LOW for 6 hours without opening the lid during the cooking time.
- Serve the chicken and carrots along side mashed potatoes or rice and drizzle over the sauce that is in the slow cooker.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
This recipe is absolutely fantastic! My wife and I make this any week that we can get Chicken Thighs on sale, meaning it’s usually 2-3 times a month.
Our only modification is that we use only one leek as opposed to three, but that’s just a matter of preference. Thank you so much for converting me to loving chicken thighs, and for giving me the most economical recipe I’ve got! This staple of our kitchen allows us to feed three adults for around $6-$7.
Can you freeze this?
Yes! It will freeze well!
Can you cook this on high? And for how long ?
I would do 4-5 hours on high. I like my chicken thighs to be pretty tender.