Creamy, juicy, and comforting — this Slow Cooker Creamy Garlic Chicken and Veggies is the kind of meal that makes weeknights feel like a warm hug. With tender chicken, perfectly cooked potatoes and carrots, and a rich, garlicky cream sauce, it’s one-pot dinner magic that practically cooks itself. Fun fact: slow cookers were once called “crock-pots” and helped busy families enjoy home-cooked dinners long before meal delivery existed. If you love easy comfort food, this recipe will become a go-to.
This dish is special because it’s incredibly simple to assemble, needs very little hands-on time, and is loved by picky eaters and foodies alike. If you enjoy recipes like my creamy chicken gravy dinner, you’ll appreciate the same cozy flavors here. Ready to make dinner effortless and delicious? Let’s get cooking!
What is Slow Cooker Creamy Garlic Chicken and Veggies?
What’s in a name? In this case, everything delicious. Slow Cooker Creamy Garlic Chicken and Veggies is exactly what it sounds like — chicken and root vegetables cooked low and slow in a garlic-forward creamy sauce until everything is meltingly tender. Who named it? Maybe a hungry home cook who smelled garlic and cream and knew they’d found dinner gold. Why so irresistible? Well, hasn’t anyone heard that “the way to a man’s heart is through his stomach”? Try it and you’ll see why. Give this comforting dish a spin tonight and tell your friends about it.
Why You’ll Love This
- Creamy garlic sauce is the star: The sauce is rich, silky, and infused with garlic and ranch seasoning for a savory, homey flavor that coats every bite.
- Budget-friendly and filling: Using simple staples like potatoes, carrots, and chicken makes a hearty meal without breaking the bank.
- Crowd-pleasing and family-friendly: Mild, comforting flavors make this a hit with kids and grown-ups alike — perfect for busy evenings or casual Sunday dinners.
If you enjoy comfort soups or hearty slow-cooker meals, this is like a heartier cousin of classic chicken pot pie or the beloved chicken and dumplings found in recipes like slowcooker chicken and dumplings. Give it a try — you’ll be making it on repeat.
How to Make
Quick Overview
This recipe is wonderfully simple: layer the chicken and veggies in the slow cooker, whisk together a creamy garlic sauce, pour it over, and let slow heat do the work. The standout element is the creamy, garlicky sauce that reduces and mellows as it cooks into a luscious finish. Prep takes about 15 minutes and cooking is 6 to 7 hours on LOW or 3 to 4 hours on HIGH. Expect tender chicken, soft potatoes, and carrots in a savory sauce that’s spoonable over rice or served right from the slow cooker.
Ingredients
- 4 boneless, skinless chicken breasts or thighs (about 1.5 to 2 pounds), trimmed of excess fat
- 1 pound baby potatoes, halved (or regular potatoes cut into 1-inch pieces)
- 3 cups baby carrots (or 3 cups sliced regular carrots)
- 1 onion, diced (medium)
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream or half-and-half (room temperature)
- 1 packet ranch seasoning mix (or 2 tablespoons homemade Ranch seasoning)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- Salt and pepper, to taste
- 2 tablespoons butter, cut into small pieces (optional, for extra richness)
- Fresh parsley for garnish (optional, chopped)
Directions
- Place the chicken breasts or thighs in an even layer at the bottom of the slow cooker. Season lightly with salt and pepper.
- Add the halved baby potatoes, baby carrots, and diced onion on top of the chicken in an even layer.
- In a medium bowl, whisk together the chicken broth, heavy cream (or half-and-half), minced garlic, ranch seasoning, dried thyme, and dried parsley until combined. Taste and adjust salt and pepper as needed — the ranch mix may already add salt.
- Pour the creamy mixture evenly over the chicken and vegetables in the slow cooker so everything is coated.
- Dot the top with 2 tablespoons of butter, if desired, to add a glossy richness to the sauce.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. Cooking times can vary slightly by slow cooker model; check for doneness when the chicken reaches 165°F and potatoes are fork-tender.
- Remove the chicken to a cutting board. If you prefer a pulled texture, shred the chicken with two forks. If not, leave the pieces whole or slice as desired.
- Stir the creamy sauce and vegetables together in the slow cooker to combine. Return the shredded or sliced chicken to the slow cooker and mix gently so everything is coated in sauce.
- Taste and adjust seasonings before serving. Garnish with chopped fresh parsley if using.
What to Serve With
- Fluffy rice or buttery mashed potatoes to soak up the creamy sauce.
- Crusty bread or dinner rolls for sopping up every last drop.
- A crisp green salad with a tangy vinaigrette to cut through the richness.
- Steamed green beans or roasted Brussels sprouts for extra veggies and texture.
- For drinks, a light white wine like Pinot Grigio or sparkling water with lemon pairs nicely.
Top Tips for Perfecting
- Chicken choice: Thighs stay moister and are forgiving; breasts are leaner but cook to the same tenderness if you avoid overcooking.
- Thickness of sauce: Use heavy cream for a thicker sauce; half-and-half will be lighter. If the sauce is too thin at the end, remove the lid and cook on HIGH for 15–30 minutes to reduce, or stir in 1 tablespoon cornstarch mixed with 2 tablespoons cold water and cook until thickened.
- Seasoning: Taste the sauce before pouring — ranch mix often contains salt. Add pepper and a pinch of extra garlic powder if you want a bolder flavor.
- Potatoes: If using large potatoes, cut into uniform 1-inch pieces so everything cooks evenly.
- Avoid overcooking: Check the chicken near the lower end of the time range to prevent dryness — shredding can help if it’s a bit overdone.
Storing and Reheating Tips
- Refrigerator: Store leftover chicken and vegetables in an airtight container for up to 3–4 days.
- Freezing: This dish freezes well. Cool completely, then transfer to freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stovetop over low heat or in the microwave in short bursts, stirring between intervals. If the sauce has thickened too much after refrigeration, add a splash of milk or chicken broth while reheating to loosen it back up.
FAQs
Can I use frozen chicken or vegetables?
You can use frozen chicken, but it may increase cooking time and freeze-thaw can affect texture. Thawed fresh ingredients give the best results. Frozen vegetables can be added, but reduce cooking time slightly to avoid mushy veggies.
Is there a dairy-free version?
Yes — substitute the heavy cream with a full-fat coconut milk and use a dairy-free butter or omit it. Note that flavor will be slightly different but still creamy.
Can I make this in an Instant Pot?
Yes. Use the sauté function to soften onions and then pressure cook on high for 8–10 minutes, depending on chicken size, followed by a natural release. Add cream after pressure cooking and simmer to thicken.
How do I thicken the sauce if it’s too runny?
Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the simmering sauce; cook on high with the lid off until thickened. Alternatively, let it reduce on HIGH for 15–30 minutes.
Can I add other vegetables?
Absolutely. Try mushrooms, bell peppers, or green beans added in the last 1–2 hours of cooking so they retain some texture.
Conclusion
This Slow Cooker Creamy Garlic Chicken and Veggies is an effortless crowd-pleaser that brings comfort to the table with minimal fuss. Perfect for busy nights or when you want a cozy family-style meal, it delivers tender chicken, soft vegetables, and a luscious garlic cream sauce that everyone will love. For variations and inspiration, check out the original version on Damn Delicious and a helpful video-guided version at The Recipe Rebel to see slightly different methods and tips. Happy cooking — and don’t forget to share this cozy dish with friends and family!
Slow Cooker Creamy Garlic Chicken and Veggies
Equipment
- Slow Cooker
- Mixing Bowl
Ingredients
Main Ingredients
- 4 pieces Boneless, skinless chicken breasts or thighs (about 1.5 to 2 pounds), trimmed of excess fat
- 1 pound Baby potatoes (halved or regular potatoes cut into 1-inch pieces)
- 3 cups Baby carrots (or 3 cups sliced regular carrots)
- 1 medium Onion (diced)
- 4 cloves Garlic (minced)
- 1 cup Chicken broth
- 1 cup Heavy cream or half-and-half (room temperature)
- 1 packet Ranch seasoning mix (or 2 tablespoons homemade Ranch seasoning)
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Dried parsley
- Salt and pepper to taste
- 2 tablespoons Butter (cut into small pieces, optional for extra richness)
Fresh parsley
- Fresh parsley for garnish (optional, chopped)
Instructions
- Place the chicken breasts or thighs in an even layer at the bottom of the slow cooker. Season lightly with salt and pepper.
- Add the halved baby potatoes, baby carrots, and diced onion on top of the chicken in an even layer.
- In a medium bowl, whisk together the chicken broth, heavy cream (or half-and-half), minced garlic, ranch seasoning, dried thyme, and dried parsley until combined. Taste and adjust salt and pepper as needed.
- Pour the creamy mixture evenly over the chicken and vegetables in the slow cooker so everything is coated.
- Dot the top with 2 tablespoons of butter, if desired, to add a glossy richness to the sauce.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. Check for doneness when the chicken reaches 165°F and potatoes are fork-tender.
- Remove the chicken to a cutting board. If you prefer a pulled texture, shred the chicken with two forks. If not, leave the pieces whole or slice as desired.
- Stir the creamy sauce and vegetables together in the slow cooker to combine. Return the shredded or sliced chicken to the slow cooker and mix gently so everything is coated in sauce.
- Taste and adjust seasonings before serving. Garnish with chopped fresh parsley if using.