Slow Cooker Creamy Garlic Chicken and Veggies
Slow Cooker Creamy Garlic Chicken and Veggies is a cozy, budget-friendly dinner with tender chicken, potatoes, carrots, and a rich garlic ranch cream sauce—perfect for easy weeknights.
Ingredients
For the Slow Cooker:
- 4 boneless skinless chicken breasts or thighs
- 1 lb baby potatoes halved (or regular potatoes, diced)
- 3 cups baby carrots or peeled and sliced carrots
- 1 medium onion diced
- 4 cloves garlic minced
For the Creamy Sauce:
- 1 cup chicken broth
- 1 cup heavy cream or use half-and-half for a lighter version
- 1 packet ranch seasoning mix about 1 oz / 28g
- ½ tsp dried thyme
- ½ tsp dried parsley
- Salt and pepper to taste
- 2 tbsp butter cut into small pieces (optional, for extra richness)
To Finish:
- Chopped fresh parsley optional, for garnish
Instructions
- Place chicken in a single layer at the bottom of the slow cooker. Add potatoes, carrots, and diced onion evenly on top.
- Whisk together chicken broth, heavy cream, garlic, ranch mix, thyme, parsley, salt, and pepper. Pour over the chicken and veggies. Add butter on top if using.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken reaches 165°F and veggies are fork-tender.
- Remove and shred the chicken with two forks, then return it to the slow cooker and stir gently.
- Spoon into bowls and garnish with fresh parsley. Serve as-is or with crusty bread or rice.