Slow Cooker Creamy Garlic Chicken and Veggies
Ingredients:
4 boneless, skinless chicken breasts or thighs
1 lb baby potatoes, halved (or diced regular potatoes)
3 cups baby carrots (or regular carrots, peeled and sliced)
1 onion, diced
4 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream or half-and-half
1 packet ranch seasoning mix (or homemade ranch seasoning)
1/2 tsp dried thyme
1/2 tsp dried parsley
Salt and pepper, to taste
2 tbsp butter, cut into small pieces (optional, for extra richness)
Fresh parsley for garnish (optional)
Instructions:
Prepare the Slow Cooker:
Place the chicken breasts or thighs at the bottom of the slow cooker. Add the halved potatoes, baby carrots, and diced onion on top.
Make the Creamy Sauce:
In a bowl, whisk together the chicken broth, heavy cream, minced garlic, ranch seasoning mix, dried thyme, and dried parsley. Pour the mixture over the chicken and vegetables in the slow cooker. Season with salt and pepper to taste. If desired, dot the top with small pieces of butter for extra richness.
Cook:
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
Shred the Chicken (Optional):
Once cooked, remove the chicken from the slow cooker and shred it with two forks if you prefer a shredded texture. Otherwise, leave it whole.
Serve:
Stir the creamy sauce and vegetables to combine. Return the shredded or whole chicken to the slow cooker, mixing it with the creamy sauce and vegetables.
Garnish with fresh parsley if desired.