Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 4 carrots, peeled and chopped
- 1 lb baby potatoes, halved
- 1 cup green beans or peas (optional, added near the end)
- 4 cloves garlic, minced
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream or half-and-half
- 4 oz cream cheese or 1/2 cup sour cream
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil or butter
- 1 tbsp cornstarch + 2 tbsp water (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Lightly grease or spray the inside of the slow cooker.
- Place chicken in the bottom, then layer carrots and baby potatoes on top.
- Whisk together broth, garlic, Italian seasoning, salt, and pepper. Pour over the chicken and veggies.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and veggies are cooked.
- About 30 minutes before serving, stir in cream cheese and heavy cream. Let it melt and blend into the sauce.
- If a thicker sauce is desired, stir in cornstarch slurry and cook uncovered until thickened.
- Add green beans or peas in the last 20–30 minutes.
- Before serving, shred chicken slightly or leave whole. Garnish with parsley and serve warm.
Notes
- Use mushrooms, pearl onions, or celery for added flavor.
- For lighter results, use half-and-half and skip the cream cheese.
- Add Dijon mustard or white wine for a tangy twist.
- Serve over rice, pasta, or with crusty bread for a full meal.
- For a dairy-free version, use coconut milk and dairy-free cream cheese.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg
