Description
Cozy, creamy slow cooker garlic chicken with mixed veggies—an easy, one-pot Mexican-inspired weeknight dinner. Tender chicken, rich sauce, and simple prep.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 cups mixed vegetables (carrots, broccoli, bell peppers)
- 1 cup chicken broth
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Place the chicken breasts at the bottom of the slow cooker and pat them dry with paper towels. Lightly season both sides with salt, pepper, and Italian seasoning.
- Layer the mixed vegetables evenly on top of the chicken.
- In a medium bowl, whisk together the minced garlic, chicken broth, and heavy cream until smooth. Taste and adjust salt and pepper.
- Pour the garlic-cream mixture over the chicken and vegetables.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- Serve hot, garnished with chopped parsley if desired. For shredded chicken, remove breasts, shred with two forks, then stir back into the sauce.
Notes
Chicken breasts can be swapped for thighs for richer flavor. Vegetables should be added strategically to maintain texture. A squeeze of lemon or splash of vinegar can brighten the dish before serving.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 165mg