Slow Cooker Chicken with Creamy Leeks and Garlic

Slow Cooker Cajun Chicken Fettuccine is a flavorful, comforting dish that’s perfect for an easy weeknight or Sunday dinner.

carrots, leeks and chicken thighs cooked in a slow cooker.

When working with leeks, check carefully for sand. If they feel gritty, rinse them after slicing or slice them lengthwise and fan the layers under running water to remove trapped grit.

chicken thighs, garlic, salt and pepper, carrots and butter on a wooden table.

This slow cooker recipe relies on the aromatic combination of leeks and garlic—along with the richness of chicken thighs—to create a simple but deeply flavored sauce. Four cloves of garlic and several sliced leeks really carry the dish, so you don’t need many extra ingredients.

chicken thighs with raw leeks on the top.

The slow cooker melts the butter into the chicken juices and leeks, producing a silky pan sauce that’s ideal to spoon over mashed potatoes, rice, or pasta. I made creamy mashed potatoes with heavy cream for a rich side—if you have cream on hand it elevates the potatoes and pairs beautifully with the sauce.

close up of chicken and leeks in a slow cooker

This is a comforting, family-friendly meal with minimal prep and great results. Ladle the flavorful juices from the slow cooker over each serving for the best finish.

bowl with mashed potatoes, carrots and chicken thigh

I hope you try this recipe — it’s easy, satisfying, and ideal for a cozy dinner. Enjoy!

chicken thighs in sauce in a slow cooker with leeks and carrots.

Slow Cooker Leek Chicken

3.67 from 3 votes

Prep Time:
15

Cook Time:
6

Total Time:
6 15

Servings:
5

By:
Sarah Olson

A simple, comforting chicken dinner with a rich sauce made from leeks, garlic, butter, and the juices from the chicken.

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How to Video

Equipment

Slow cooker – 5 quart or larger

Ingredients

2 1/2 lbs. chicken thighs, about 5
2 Tbsp. cooking oil
5 carrots, peeled and cut into thirds
3 leeks, sliced and divided (rinse if sandy)
2 tsp. garlic cloves, minced
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup salted butter, melted

Instructions

Heat a medium skillet over medium-high heat.
Add the oil once the pan is hot.
Brown the chicken thighs on both sides, then remove from the pan.
Place the carrots and half of the sliced leeks in the slow cooker.
Arrange the browned chicken over the vegetables.
Sprinkle the salt, pepper, and minced garlic over the chicken.
Add the remaining leeks and pour the melted butter on top.
Cover and cook on LOW for 6 hours. Avoid opening the lid while it cooks.
Serve the chicken and carrots with mashed potatoes, rice, or pasta, and spoon the cooking sauce over each plate.

Nutrition

Calories: 687kcal
| Carbohydrates: 14g
| Protein: 38g
| Fat: 53g

Nutrition info is autogenerated and is an estimate; use your own calculations for special diets.

Made this recipe? Leave a comment below!