Crock Pot Creamy Chicken and Carrots
Indulge in the ultimate comfort food with this Crock Pot Creamy Chicken and Carrots recipe, a hearty and flavorful dish perfect for busy weeknights or relaxed family dinners. Tender, slow-cooked chicken breasts and sweet carrots are bathed in a rich, velvety sauce made with cream cheese, heavy cream, and aromatic seasonings like thyme and paprika. With just 20 minutes of prep time, your slow cooker does all the work, creating a luscious, savory meal that pairs beautifully with rice, mashed potatoes, or crusty bread. Simple, satisfying, and loaded with creamy goodness, this crock pot classic will quickly become a household favorite. Perfectly customizable with fresh parsley for garnish, it’s a warm hug on a plate!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 4 cups carrots, peeled and sliced into 1-inch pieces
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1.5 cups chicken broth
- 8 ounces cream cheese, softened
- 0.5 cups heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Place the chicken breasts at the bottom of the crock pot in a single layer.
Add the sliced carrots, diced onion, and minced garlic on top of the chicken.
In a medium bowl, mix together the chicken broth, cream cheese, heavy cream, thyme, parsley, paprika, salt, and black pepper. Whisk until smooth (it’s okay if there are a few small cream cheese lumps as they will melt during cooking).
Pour the cream mixture over the chicken and vegetables, ensuring everything is evenly coated.
Cover the crock pot with the lid and cook on LOW heat for 6-8 hours, or on HIGH heat for 3-4 hours, until the chicken is fully cooked and tender, and the carrots are soft.
Once cooking is complete, carefully remove the chicken breasts and set them aside on a plate. Shred the chicken with two forks or slice it, depending on your preference.
To thicken the sauce, create a cornstarch slurry by mixing the cornstarch with water in a small bowl. Stir the slurry into the sauce in the crock pot, then return the shredded/sliced chicken to the pot.
Stir everything together, cover, and let cook on HIGH for an additional 15-20 minutes until the sauce thickens.
Serve warm, garnished with fresh parsley if desired. Enjoy your creamy chicken and carrots with rice, mashed potatoes, or crusty bread!
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 788 mg | 34% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 9.8 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 952 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
