Perfect! Here’s a simple, foolproof Slow Cooker Creamy Chicken Breast recipe—juicy, tender, and ready to serve with minimal effort:
Slow Cooker Creamy Chicken Breast
Ingredients (4 servings)
- 2 lbs (900 g) boneless, skinless chicken breasts
- 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
- ½ tsp black pepper
- 2 tbsp cornstarch (optional, for thicker sauce)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Layer aromatics
Place the diced onion and garlic at the bottom of the slow cooker. - Add chicken
Season chicken breasts with salt, pepper, thyme, and paprika. Place on top of the onions. - Add liquid
Pour chicken broth over the chicken. - Slow cook
Cover and cook on low for 6 hours or high for 3–4 hours, until the chicken is fully cooked and tender. - Make it creamy
Stir in the heavy cream. To thicken, mix cornstarch with a little water, add, and cook 10–15 minutes on high until sauce thickens. - Serve
Garnish with parsley and serve over rice, pasta, or vegetables.
💡 Tips:
- For extra flavor, add mushrooms or spinach.
- A squeeze of lemon juice at the end brightens the creamy sauce.
- Leftovers keep well for 3–4 days in the fridge.
If you like, I can also give a garlic Parmesan or creamy mushroom variation that makes it extra rich and flavorful. Do you want me to do that?
