Substitutions

• Chicken breasts: Use boneless, skinless chicken breasts in place of thighs, but check them a little earlier since lean breast meat can become dry when cooked too long.
• Half and half: Replace the heavy cream with half and half for a lighter sauce, knowing that the finished texture may be slightly less rich.
• Yukon Gold potatoes: Cut larger Yukon Gold potatoes into sturdy chunks if baby potatoes are not available.
• Fresh thyme: Use 1 tablespoon of fresh thyme leaves instead of dried thyme for a brighter herbal note.
• Arrowroot starch: Use arrowroot in place of cornstarch, stirring it into the cold cream before it goes into the slow cooker.
• Vegetable broth: Use vegetable broth when that is what you have, though the sauce will taste a little lighter and less chicken forward.

Variations

• Mushroom version: Add 8 ounces of sliced mushrooms with the onion for an earthier sauce that feels especially cozy in cooler weather.
• Rosemary herb version: Add a small amount of chopped fresh rosemary with the thyme for a stronger holiday style aroma.
• Green vegetable version: Stir in a cup of frozen peas during the final 20 minutes for extra color and a little sweetness.
• Cheesy version: Stir in 1/2 cup finely grated Parmesan after the cream mixture has thickened for a saltier, richer finish.
• Lemon herb version: Add a squeeze of fresh lemon juice just before serving to brighten the cream sauce and wake up the herbs.
• Extra garlic version: Increase the garlic to 4 cloves when your family likes a deeper savory flavor.

Tips and Tricks

• Cut the vegetables evenly: Similar sized potato and carrot pieces cook at the same rate, so you do not end up with firm carrots beside crumbling potatoes.
• Keep the cream cold: Cold cream blends more smoothly with cornstarch and helps prevent clumps before the mixture reaches the hot broth.
• Stir with a gentle hand: The potatoes become very tender near the end, so a slow fold is better than vigorous stirring.
• Taste after thickening: The sauce becomes more concentrated as it thickens, which means the final seasoning is easier to judge at the end.
• Use the Low setting when possible: The longer cooking time gives the chicken thighs a soft texture and lets the onion nearly melt into the sauce.
• Let it rest briefly: Turn off the slow cooker and let the dish sit uncovered for about 10 minutes if you want the sauce to settle and thicken a little more before serving.

Serving Ideas

• Warm dinner rolls: Soft rolls are handy for sweeping up every last bit of creamy thyme sauce from the bowl.
• Simple green salad: Crisp lettuce with a bright vinaigrette gives the table a fresh contrast to the rich chicken and potatoes.
• Steamed green beans: Green beans add color and a clean vegetable bite without creating much extra work.
• Roasted broccoli: The browned edges of roasted broccoli pair nicely with the soft potatoes and creamy broth.
• Buttered peas: A small bowl of peas is familiar, quick, and usually an easy sell when kids are at the table.
• Crusty bread: Thick slices of bread turn the sauce into the part everyone quietly fights over.

Storage and Make Ahead Tips

• Refrigerator storage: Let leftovers cool, then place them in an airtight container and refrigerate for up to 4 days.
• Freezer storage: Freeze cooled leftovers in a sturdy freezer container for up to 3 months, leaving a little room for expansion.
• Gentle reheating: Warm leftovers slowly on the stove or in the microwave, stirring carefully so the potatoes stay intact.
• Sauce adjustment: Add a small splash of chicken broth or cream while reheating if the sauce has become thicker in the refrigerator.
• Thawing: Move frozen portions to the refrigerator the night before you plan to serve them for more even reheating.
• Prep ahead: Chop the onion and carrots the night before, then refrigerate them so morning assembly takes only a few minutes.