Description

This Crockpot creamy garlic chicken and veggies is the perfect easy slow cooker dinner. Tender chicken simmers in a rich, garlicky sauce alongside hearty vegetables—comforting, flavorful, and totally fuss-free.

Ingredients

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

1 tablespoon cornstarch (optional, for thickening)

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons butter

Fresh parsley, for serving

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Instructions

1. Place baby 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 chicken broth, minced garlic, Italian seasoning, garlic powder, salt, and pepper. Pour over the chicken.

4. Add butter on top. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender.

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

6. Optional: Mix cornstarch with 1 tablespoon water and stir into the sauce to thicken.

7. Shred chicken slightly or leave whole, then stir everything together gently.

8. Serve warm, topped with fresh parsley.

Notes

Swap heavy cream for cream cheese for extra richness.

Add mushrooms for more vegetables.

Pairs perfectly with rice, pasta, or crusty bread to soak up the creamy sauce.