Ingredients
2 lbs boneless, skinless chicken thighs
2 cups broccoli florets
3 cups low-sodium chicken broth
1 cup heavy cream
2 cloves garlic, minced
1 small onion, chopped
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
1/2 tsp red pepper flakes
1 tbsp olive oil for searing
Instructions
Heat 1 tbsp olive oil in a skillet over medium heat. Sear chicken thighs until golden brown, 2-3 minutes per side. Set aside.
In a crockpot, add onions, garlic, chicken broth, and half the heavy cream.
Place seared chicken thighs on top of the broth mixture.
Cover and cook on low for 4 hours.
Twenty minutes before serving, add broccoli and remaining heavy cream. Uncover and continue cooking.
Season with salt, pepper, and red pepper flakes. Adjust liquid consistency if needed.
Let rest for 5 minutes before serving.
Notes
Add broccoli late to prevent overcooking
Use thighs for juicier results
Swap broccoli with cauliflower for more variety
Stir cream after adding to ensure smooth consistency
- Prep Time: 15
- Cook Time: 240
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 1g
- Sodium: 400mg
- Fat: 27g
- Saturated Fat: 13g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg