Dairy Free Slow Cooker Creamy Chicken
Creamy chicken dishes can feel off-limits when you're avoiding dairy, but this slow cooker version delivers that rich, velvety sauce without a drop of cream or butter. Full-fat coconut milk is the secret weapon here — it slow-cooks alongside the chicken for four hours, absorbing all those savory pan drippings and spices until the sauce is deeply flavored and impossibly silky. Searing the bone-in, skin-on thighs first in a hot skillet builds a golden crust and locks in serious flavor before the slow cooker does its low-and-slow magic. Tapioca starch thickens the finished sauce to a glossy, spoon-coating consistency that feels indulgent without any of the usual dairy-based shortcuts. A hit of Dijon mustard and fresh lemon juice at the end cuts through the richness and keeps everything bright and balanced. This makes four servings, so it's just right for a weeknight family dinner — and it's the kind of dish that tastes even better spooned over rice or mashed potatoes to catch every last drop of sauce.
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Learn more →Ingredients
4 servings
- 2 lbs bone-in, skin-on chicken thighs (about 6–8 thighs)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried italian seasoning
- 1 tbsp olive oil
- 1 cup chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp tapioca starch
- 1 tsp dijon mustard
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Pat the chicken thighs dry with paper towels. In a small bowl, combine the salt, black pepper, garlic powder, onion powder, and Italian seasoning, then rub the mixture evenly over all sides of the chicken.
- 2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 3–4 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the other side for 2 minutes. Transfer the chicken to the slow cooker insert.
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