Description
Slow Cooker Creamy Garlic Chicken and Veggies is a comforting, all-in-one meal featuring tender chicken, hearty vegetables, and a rich, garlicky cream sauce—perfect for busy days with minimal prep.
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 4 carrots, peeled and chopped
- 1.5 lbs baby potatoes or Yukon golds, halved
- 1.5 cups green beans, trimmed
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream or half-and-half
- 4 oz cream cheese or 1/2 cup sour cream
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 2 tbsp olive oil or butter
- Optional: 1/4 cup grated parmesan
- Optional: 2 tbsp fresh parsley, chopped
Instructions
- Season chicken with salt, pepper, and Italian seasoning.
- Optional: Sear chicken in a skillet with olive oil or butter until lightly browned.
- Place chicken in the slow cooker. Add chopped carrots and halved potatoes around it.
- In a bowl, whisk together chicken broth, minced garlic, and cream cheese or sour cream. Pour over the chicken and veggies.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is tender and vegetables are soft.
- About 30 minutes before serving, stir in heavy cream and add green beans.
- Taste and adjust seasoning. Garnish with grated parmesan and fresh parsley before serving.
Notes
- Searing the chicken adds extra flavor but is optional.
- Use Greek yogurt for a lighter version.
- Try swapping in mushrooms, pearl onions, sweet potatoes, or other veggies.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.
- Reheat gently on stovetop or in microwave with a splash of broth or cream if needed.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 5g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 105mg
