Go Back
A close-up of a slow cooker creamy garlic chicken and veggies with potatoes, carrots, and a sprig of rosemary.
Daniel

Slow Cooker Creamy Garlic Chicken and Veggies

Tender chicken and hearty vegetables are slow-cooked to perfection in a rich, creamy garlic sauce. An effortless, all-in-one meal perfect for any weeknight.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 562
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Veggies
  • 2 lbs boneless, skinless chicken breasts about 4 medium breasts
  • 1.5 lbs baby red potatoes halved or quartered
  • 1 lb carrots peeled and chopped into 1-inch pieces
  • 1 large yellow onion chopped
  • 2 tbsp olive oil
  • 1 tsp salt divided
  • 1/2 tsp black pepper freshly ground, divided
  • 1 tbsp Italian seasoning divided
For the Creamy Garlic Sauce
  • 1 cup low-sodium chicken broth
  • 8 cloves garlic minced
  • 1 tbsp Dijon mustard
  • 4 oz cream cheese softened and cut into cubes
  • 1/2 cup heavy cream
  • 1/4 cup fresh parsley chopped, for garnish
For the Slurry (Optional)
  • 1 tbsp cornstarch
  • 2 tbsp cold water

Equipment

  • 6-quart Slow Cooker
  • Large skillet
  • Whisk

Method
 

Season and Sear the Chicken
  1. Pat the chicken breasts dry with a paper towel. Season all over with half of the salt (1/2 tsp), black pepper (1/4 tsp), and Italian seasoning (1/2 tbsp).
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 2-3 minutes per side, until golden brown. This step adds a deep layer of flavor but doesn't need to cook the chicken through. Transfer the seared chicken to a plate.
Layer in the Slow Cooker
  1. In the bottom of a 6-quart slow cooker, combine the halved potatoes, chopped carrots, and chopped onion. Sprinkle with the remaining salt, black pepper, and Italian seasoning. Toss everything together to evenly coat.
  2. Arrange the seared chicken breasts on top of the vegetables in a single layer.
Add Sauce and Cook
  1. In a small bowl, whisk together the chicken broth, minced garlic, and Dijon mustard until well combined. Pour this mixture evenly over the chicken and vegetables in the slow cooker.
  2. Secure the lid and cook on LOW for 5-6 hours or on HIGH for 3-4 hours, until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are fork-tender.
Finish the Creamy Sauce
  1. About 30 minutes before serving, carefully remove the chicken breasts from the slow cooker and set them aside on a cutting board to rest.
  2. Add the cubed cream cheese and heavy cream into the slow cooker with the vegetables and sauce. Stir gently with a whisk until the cream cheese has completely melted and the sauce is smooth and creamy.
  3. OPTIONAL: If you prefer a thicker sauce, mix the cornstarch and cold water in a small bowl to create a slurry. Stir the slurry into the sauce in the slow cooker. Cover and cook on HIGH for an additional 15-20 minutes, or until the sauce has thickened.
  4. While the sauce thickens, slice or shred the rested chicken. Return the chicken to the slow cooker and stir to coat it in the creamy garlic sauce. Let it warm through for a few minutes.
  5. Stir in most of the fresh parsley, saving some for garnish. Serve immediately.

Notes

Ingredient Swaps: You can use boneless, skinless chicken thighs for a more tender and flavorful result. Cooking time will remain the same. Feel free to add other hearty vegetables like parsnips or sweet potatoes.
Quick-Cooking Veggies: To add greens, stir in 2 cups of fresh spinach or 1 cup of frozen peas during the last 10 minutes of cooking, just until they are wilted or heated through.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken upon chilling; you can add a splash of milk or broth when reheating.