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Savory Slow Cooker Creamy Garlic Chicken & Fresh Veggies

Tender chicken and fresh vegetables cooked all day in a creamy garlic sauce for an effortless, complete slow cooker dinner.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts 1.5-2 pounds total
  • 1 pound baby potatoes halved
  • 2 cups baby carrots
  • 1 cup green beans trimmed, fresh preferred
  • 4 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • salt to taste
  • black pepper to taste
  • 1 tablespoon olive oil
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese freshly grated recommended
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • fresh parsley chopped, for garnish

Equipment

  • Slow cooker (4-6 quart)
  • mixing bowls
  • whisk
  • Meat thermometer

Method
 

  1. Lightly grease the slow cooker insert with cooking spray or olive oil rubbed with a paper towel.
  2. Add halved baby potatoes, baby carrots, and trimmed green beans to the bottom of the slow cooker. Layer them evenly.
  3. Season chicken breasts on both sides with Italian seasoning, paprika, salt, and black pepper. Pat seasonings into the chicken.
  4. Place seasoned chicken breasts on top of the vegetables in a single layer.
  5. In a small bowl, whisk together minced garlic, chicken broth, and olive oil. Pour this mixture over the chicken and vegetables, making sure some reaches the bottom.
  6. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until chicken reaches 165°F internal temperature and shreds easily with a fork.
  7. About 20-30 minutes before serving, prepare the cream sauce. In a medium bowl, whisk together heavy cream and grated Parmesan cheese.
  8. In a small separate bowl, mix cornstarch and water to create a slurry with no lumps. Stir this into the cream and Parmesan mixture and whisk until smooth.
  9. Pour the creamy mixture into the slow cooker over the chicken and vegetables. Gently fold the sauce into the cooking liquid without breaking up the chicken too much.
  10. Cover and continue cooking for 20-30 minutes until the sauce thickens slightly and everything is heated through.
  11. Remove lid and let rest for 5 minutes. The sauce will thicken more as it cools. Garnish with chopped fresh parsley before serving.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce thickens as it sits.
Reheating: Stovetop method is best - heat in a pot over medium-low, stirring gently for 5-7 minutes. Add splash of broth or cream if too thick. For microwave, heat on 50% power in 1-minute intervals with damp paper towel cover.
Freezing: Freeze individual portions for up to 3 months. Cool completely before freezing. Vegetables get softer and sauce may separate slightly. Thaw overnight in fridge before reheating.
Substitutions: Use chicken thighs (6-8 boneless, skinless) for richer flavor. Half-and-half or whole milk can replace heavy cream (sauce will be thinner). Regular potatoes cut into 1-inch chunks work instead of baby potatoes. Frozen green beans work but fresh hold texture better.
Variations: Add sliced mushrooms, diced bell peppers, or fresh spinach during last hour. Stir in 4-6 slices crumbled cooked bacon at end. Add can of drained diced tomatoes and fresh basil for Italian twist. Shred chicken after cooking for stew-like texture.
Lighter Version: Use half-and-half instead of heavy cream and add extra tablespoon of cornstarch for thickness.
Tips: Don't lift lid while cooking - adds 15-20 minutes each time. Cut vegetables same size for even cooking. Add cream sauce only in last 30 minutes to prevent curdling. Use meat thermometer to check chicken (165°F). Double cream mixture if you want extra sauce. Check at 5 hours on low to avoid mushy vegetables.
Cooking Times: LOW 5-6 hours or HIGH 3-4 hours. Low is better for maximum tenderness.