Scale

2 pounds boneless, skinless chicken breasts or thighs

3 cups baby potatoes, halved

2 cups carrots, sliced

1 cup green beans (fresh or frozen)

1 small onion, diced

4 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream or half-and-half

2 tablespoons butter

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon cornstarch + 1 tablespoon water (optional, for thickening)

Fresh parsley, for serving

1. Place potatoes, carrots, green beans, and onion in the bottom of the slow cooker.

2. Place chicken breasts or thighs on top of the vegetables.

3. In a bowl, whisk together chicken broth, minced garlic, Italian seasoning, garlic powder, salt, and pepper.

4. Pour the mixture over the chicken.

5. Add butter on top. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.

6. Stir in the heavy cream or half-and-half during the last 20–30 minutes.

7. Optional: For a thicker sauce, whisk cornstarch with water and stir into the Crockpot. Cook until thickened.

8. Shred chicken slightly or leave whole, then stir everything gently to combine.

9. Serve warm, sprinkled with fresh parsley.

Use cream cheese instead of heavy cream for extra richness.

Add mushrooms for more vegetables.

Serve with rice, pasta, or warm bread to soak up the creamy sauce.

Keywords: creamy garlic chicken, crockpot chicken and veggies, slow cooker chicken dinner, easy creamy chicken recipe