Description
This creamy slow cooker comfort meal is the perfect set-it-and-forget-it dinner. Tender chicken (or your choice of protein) is slow-cooked with rich, creamy sauce and hearty vegetables, making it a cozy and satisfying dish for any night of the week. Serve over rice, pasta, or mashed potatoes for a complete meal!
Ingredients
Units
Scale
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 1 cup chicken broth
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
- 1 cup heavy cream (or half-and-half)
- 1/2 cup sour cream
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups baby carrots
- 2 cups diced potatoes (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1 cup frozen peas (added at the end)
- 1 tbsp cornstarch (optional, for thickening)
- 2 tbsp water (if using cornstarch)
- Fresh parsley, for garnish
Instructions
- Prep Ingredients: Place the chicken in the slow cooker. Add diced onion, garlic, baby carrots, and potatoes (if using).
- Mix Sauce: In a bowl, whisk together chicken broth, cream of chicken soup, heavy cream, sour cream, salt, pepper, thyme, paprika, and garlic powder. Pour over the chicken and veggies.
- Slow Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender.
- Shred Chicken: Remove the chicken, shred with two forks, then return it to the slow cooker.
- Thicken Sauce (Optional): If you want a thicker sauce, mix cornstarch with water and stir it in. Let cook for another 10-15 minutes until thickened.
- Final Touches: Stir in frozen peas and let them warm up for a few minutes.
- Serve: Garnish with fresh parsley and serve over rice, pasta, or mashed potatoes. Enjoy!
Notes
- Swap chicken for beef, pork, or even tofu for a different take.
- Add mushrooms or bell peppers for extra flavor.
- Use Greek yogurt instead of sour cream for a lighter option.
- Can be made dairy-free by using coconut milk instead of cream and a dairy-free cream soup alternative.