Crock Pot Chicken & Carrots in Creamy White Wine Sauce

March 11, 2013

185

This originally didn't make very much, but I changed it up to have it serve at least 4-5 people. The whole house smells fantastic when this is cooking, and we cook up a batch of quinoa to put it on, but you can serve it with rice or noodles just as nicely.

4-5 large carrots, cut diagonally
10-12 boneless, skinless chicken thighs (these shrink during cooking, so the more the better.)
12 cloves of fresh garlic, peeled and chopped in half
1 cup dry white wine (could use apple juice if you don't have wine)
1 tsp dried thyme
3/4 tsp salt
1/4-1/2 tsp of pepper (depends how spicy you want it)
2 Tbsp cornstarch
2 Tbsp water

Place carrots, garlic and chicken in a slow cooker. Pour wine over all of it. Sprinkle thyme, salt and pepper over top. Put lid on and cook on low for 8 hours. Remove chicken, carrots and garlic from liquid with a slotted spoon and cover to keep warm. Pour liquid from slow cooker into a small saucepan over medium heat. Stir together cornstarch and water and slowly whisk into liquid. Bring to a slow boil and cook for a few minutes until thick. Pour gravy over chicken and vegetables and serve with a side dish of quinoa, noodles, rice or mashed potatoes.

Nutritions

Calories
327

Sodium
1178mg
49% DV

Fat
13g
20% DV

Protein
32g
65% DV

Carbs
15g
5% DV

Fiber
4g
18% DV