Got it! Here’s a versatile Slow Cooker Creamy Chicken and Vegetable recipe that’s rich, comforting, and easy to make. You can tweak it for pasta or rice too.
Slow Cooker Creamy Chicken and Vegetable
Ingredients (4–6 servings)
- 2 lbs (900 g) boneless, skinless chicken breasts or thighs
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup (240 ml) chicken broth
- 1 cup (240 ml) heavy cream or half-and-half
- 1 tsp dried thyme
- 1 tsp paprika
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 2 tbsp cornstarch (optional, for thicker sauce)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Layer the vegetables
Place carrots, celery, onion, and garlic at the bottom of the slow cooker. - Add the chicken
Season chicken with salt, pepper, thyme, and paprika. Place on top of the vegetables. - Pour in liquids
Add chicken broth. Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender. - Shred the chicken
Remove chicken, shred with two forks, and return to the slow cooker. - Make it creamy
Stir in heavy cream. If you want it thicker, mix 2 tbsp cornstarch with 2 tbsp water, then stir into the slow cooker. Cook for another 15–20 minutes on high until thickened. - Serve
Garnish with parsley. Serve over rice, pasta, or mashed potatoes.
💡 Tips:
- For a dairy-free version, use coconut milk instead of cream.
- Add mushrooms or peas for extra veggies.
- Leftovers taste even better the next day.
If you want, I can also make a cheesy pasta version that’s creamy, slow-cooked, and perfect for a weeknight dinner. It’s even richer and super comforting.
Do you want me to do that?
