Creamy Slow Cooker Chicken with Jerusalem Artichokes Tips, FAQ & printable recipe

Tips for success

If you prefer a more pronounced herbal note, you can add a sprig of fresh thyme during the last hour of cooking, removing it just before serving. For a richer flavor profile, consider lightly browning the chicken thighs in a skillet before placing them in the slow cooker, although this is optional and adds extra steps to the preparation process.

To achieve a more uniform sauce texture, you can remove the Jerusalem artichokes once they are tender and gently mash a few of them into the sauce before returning them to the pot.

This adds body and flavor to the cream, resulting in a more luxurious finish. Ensure you let the dish rest briefly after cooking, as this allows the sauce to thicken slightly and the flavors to meld.

Variations

• Mushroom Infusion: Add 8 ounces of sliced cremini mushrooms during the layering phase for an earthy flavor boost that pairs perfectly with the Jerusalem artichokes and cream.
• Bacon and Leek: Incorporate 4 strips of chopped, cooked bacon and one sliced leek to add a smoky, savory depth to the sauce, enhancing the overall profile of the dish.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Ensure leftovers are refrigerated within 2 hours of cooking.

Reheat

Reheat gently in a saucepan over low heat or in the microwave until steaming hot throughout, adding a splash of cream if needed.

Transfer any leftovers to an airtight container within 2 hours of cooking. Do not leave the food out at room temperature for longer than this period. The dish can be stored in the refrigerator for up to three days. When reheating, use a saucepan over low heat or a microwave, adding a tiny splash of water or cream if the sauce has thickened too much during storage.

You can prepare the ingredients, such as peeling and slicing the Jerusalem artichokes and shallots, up to 24 hours in advance. Store them in the refrigerator in sealed bags or containers.

Assemble the dish in the slow cooker basin just before you are ready to start cooking to ensure the best texture and flavor. Do not add the cream until you are ready to begin the cooking cycle.

Serving ideas

Serve this dish warm, ideally in shallow bowls that can capture the rich cream sauce. It pairs beautifully with a side of crusty bread, which is perfect for mopping up the remaining sauce once the chicken and vegetables have been enjoyed.

A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the cream and the earthiness of the Jerusalem artichokes.

For a more complete meal, consider serving the chicken over a bed of steamed grains, such as quinoa or farro, which can also soak up the flavorful sauce.

Garnish the plate with a sprinkle of fresh herbs if desired, although the dish is complete and satisfying on its own. Ensure each serving includes a generous portion of the vegetables to balance the protein and provide a variety of textures.

Frequently asked questions

Recipe card

Creamy Slow Cooker Chicken with Jerusalem Artichokes

Prep 15 minCook 4 hRest 5 minTotal 4 h 20 minServes 4

Ingredients

• 4 pieces chicken thighs, skinless and boneless
• 1 lb Jerusalem artichokes, scrubbed and sliced
• 2 medium shallots, halved
• 1 tsp dried thyme
• 1 cube bouillon, crumbled
• 1 cup heavy cream

Instructions

1. Place the chicken thighs at the bottom of the slow cooker. Arrange the sliced Jerusalem artichokes and halved shallots evenly over the chicken pieces.
2. Sprinkle the dried thyme and the crumbled bouillon cube over the vegetables and chicken. Pour the heavy cream carefully over the entire mixture, ensuring it coats the ingredients.
3. Cover the slow cooker and cook on low for 4 hours until the chicken reaches an internal temperature of 165°F (74°C). Allow the chicken to rest for 5 minutes before serving to ensure tenderness.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

28 g

Carbohydrates

18 g

Fat

26 g

Fiber

3.5 g

Sugar

4 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.