2tablespoonsButter(cut into small pieces, optional for extra richness)
Fresh parsley
Fresh parsleyfor 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.
Notes
This dish is perfect for busy nights or when you want a cozy family-style meal, delivering tender chicken, soft vegetables, and a luscious garlic cream sauce.