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recipe crockpot ranch chicken
- Total Time: 320 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This Crockpot Ranch Chicken with Saffron Cream Drizzle is a flavorful and easy weeknight dinner. Slow-cooked chicken thighs are infused with ranch seasoning and topped with a luxurious saffron cream sauce.
Ingredients
Scale
- 4 (800g) bone-in, skinless chicken thighs
- 1 packet (28g) ranch seasoning mix (halal certified)
- 1 cup (240ml) low-sodium chicken broth
- 1 (150g) medium onion, diced
- 3 cloves garlic, minced
- 2 medium (150g) carrots, sliced
- 1 tbsp (15ml) olive oil
- ½ tsp (0.5g) saffron threads
- 2 tbsp (30ml) hot water
- ¾ cup (200ml) heavy cream
- 1 tsp (5ml) fresh lemon juice
- ½ tsp salt
- ¼ tsp white pepper
- 2 tbsp (30g) toasted pine nuts
- 2 tbsp (6g) chopped fresh chives
Instructions
- Season Chicken: Coat chicken thighs with ranch seasoning.
- Sear Chicken: Brown chicken in olive oil for 2-3 minutes per side.
- Combine in Crockpot: Add chicken, onion, garlic, and carrots to crockpot; pour in broth.
- Slow Cook: Cook on Low for 6-8 hours or High for 3-4 hours.
- Rest Chicken: Remove chicken and let rest.
- Infuse Saffron: Steep saffron in hot water for 5 minutes.
- Make Saffron Cream: Simmer saffron infusion and heavy cream until thickened.
- Season Cream: Stir in lemon juice, salt, and pepper.
- Serve: Spoon saffron cream over chicken and garnish with pine nuts and chives.
Notes
For best results, pat chicken dry before seasoning and searing. Toasting pine nuts enhances their flavor.
- Prep Time: 20 minutes
- Cook Time: 300 minutes
- Category: Poultry
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 thigh
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 150 mg