Creamy Chicken & Potatoes {in the slow-cooker!}
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
  • 2 cups baby carrots
  • 1 pound small red or yellow potatoes
  • 1 small onion, chopped
  • 1 clove garlic, chopped or pressed
  • 3 pounds chicken breast
  • 1 cup chicken stock
  • 3 tablespoons cornstarch
  • ½ teaspoons dried thyme
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 package (10 ounces) frozen peas
  • ½ cup heavy cream
  1. In a 5-6 quart slow cooker, combine carrots, potatoes, onion, and garlic. Put chicken breasts on top of veggies. Mix chicken stock, cornstarch, thyme, salt, and pepper with a fork and poor mixture over chicken and veggies. Cover slow cooker with lid and cook on low for 8 hours or on high for 6 hours.
  2. With tongs or slotted spoon, transfer chicken and veggies to a deep platter. Cover platter to keep warm. Stir peas and cream into the cooking liquid and heat through. Spoon sauce over chicken and veggies on the platter.
Nutrition Information
Serving size: 1 cup Calories: 190 Fat: 6 Carbohydrates: 12 Fiber: 2 Protein: 26
Recipe by Feel Great in 8 Blog at