2 tablespoons oil

4 boneless skinless chicken breasts (about 2 lbs)

Salt and pepper, to taste

¾ cup heavy whipping cream

½ cup low sodium chicken broth

1 tablespoon cornstarch

2 tablespoons freshly minced garlic (4–6 cloves)

½ teaspoon dried parsley

¼ teaspoon salt

⅛ teaspoon black pepper

Cook Mode Prevent your screen from going dark

Heat oil in a skillet over medium-high heat. Season chicken breasts with salt and pepper, sear until golden brown, about 2-3 minutes per side (optional).
Transfer chicken breasts to crockpot.
Whisk together heavy cream, chicken broth, cornstarch, minced garlic, dried parsley, salt, and pepper until smooth.
Pour cream mixture over chicken in crockpot.
Cover and cook on low for 4-5 hours or high for 2-3 hours until chicken is cooked and tender.
Remove chicken, stir sauce to combine and thicken slightly.
Return chicken to sauce and serve warm, garnished with parsley if desired.

Add mushrooms or spinach during the last hour for extra texture and nutrition.

Substitute half-and-half or milk for lighter sauce.

Use bone-in chicken thighs for richer flavor.

Stir in grated Parmesan before serving for cheesy creaminess.

Add white wine to sauce for depth.

Store leftovers refrigerated up to 3 days; reheat gently.

Not recommended to freeze due to cream separation.