Ingredients
Scale
- 4 boneless, skinless chicken breasts (or thighs, if you prefer dark meat)
- 6 cloves garlic, minced (fresh garlic works best, but jarred garlic will do if you’re in a pinch)
- 1 cup chicken broth (low-sodium is ideal, but any broth will work)
- 1 cup heavy cream (you can swap this with half-and-half for a lighter version)
- 1 tablespoon olive oil
- 1 teaspoon dried thyme (fresh thyme can also be used for a more vibrant flavor)
- 1 teaspoon dried rosemary (optional, but adds a lovely depth)
- Salt and pepper to taste
- 1 tablespoon Dijon mustard (adds a little tang to balance the creaminess)
- 2 tablespoons cornstarch (for thickening the sauce)
- 1 tablespoon fresh parsley (for garnish, optional)
Instructions
- Prepare the chicken: Start by seasoning the chicken breasts with salt and pepper on both sides. This is a simple step that helps bring out the flavor of the chicken. If you’re using thighs, feel free to remove the skin, though it’s not necessary.
- Sear the chicken (optional but recommended): In a skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and sear them for 2-3 minutes on each side until golden brown. This step is optional, but searing the chicken locks in the juices and adds a deeper flavor to the dish. It also gives your chicken a nice color when you remove it from the slow cooker.
- Set up the slow cooker: In your slow cooker, pour the chicken broth. This will serve as the base for your sauce. Then, add the minced garlic, dried thyme, rosemary, and Dijon mustard. Stir everything to combine. The garlic and herbs are going to infuse the broth, creating a delicious flavor base for the chicken.
- Add the chicken to the slow cooker: Now that your broth mixture is ready, place the seared chicken breasts (or thighs) into the slow cooker. Make sure the chicken is submerged in the broth mixture. You want the chicken to absorb all the flavors as it cooks.
- Slow cook: Cover the slow cooker and cook the chicken on low for 6-8 hours or on high for 4 hours. The low-and-slow method will give you the most tender, fall-apart chicken, but if you’re short on time, the high setting works great too.
- Make the creamy garlic sauce: After your chicken is cooked, remove it from the slow cooker and set it aside. You’ll notice there’s a flavorful broth left behind. To make it creamy, add the heavy cream and stir well. If you want to thicken the sauce, mix 2 tablespoons of cornstarch with a little bit of cold water and stir it into the sauce. Let the sauce cook on high for 10-15 minutes to thicken up.
- Shred the chicken: Using two forks, shred the chicken into bite-sized pieces. It should be so tender that it pulls apart effortlessly. Return the shredded chicken to the creamy sauce in the slow cooker and stir to combine.
- Final touch: Once the chicken is well mixed with the creamy garlic sauce, taste the sauce and adjust the seasoning if needed. Add a pinch more salt or pepper if you like. Garnish with fresh parsley for a pop of color and freshness.
- Prep Time: 10 minutes
Nutrition
- Serving Size: 8
- Calories: 400
- Fat: 30g
- Carbohydrates: 10g
- Protein: 30g