Servings
6
Prep Time
15 minutes
Cook Time
4–5 hours on LOW or 2½–3½ hours on HIGH
Total Time
About 4½–5 hours
Ingredients
Chicken & Vegetables
- 2 lb (900 g) boneless, skinless chicken breasts
- 1½ lb (680 g) baby potatoes, halved if large
- 2 cups (300 g) sweet corn, fresh or frozen
- 4 tablespoons unsalted butter
- 1 cup (240 ml) chicken broth
Creamy Herb Sauce
- ½ cup (120 ml) heavy cream
- ½ cup (120 g) cream cheese, softened
- 1 tablespoon honey, optional
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
Optional Garnish
- 2 tablespoons fresh parsley, chopped
- Extra black pepper
- A small sprinkle of Parmesan cheese
Instructions
1. Prepare the Potatoes
Wash the baby potatoes thoroughly and cut any larger potatoes in half.
Place them evenly in the bottom of a 6-quart slow cooker.
2. Add the Chicken
Pat the chicken breasts dry with paper towels.
Season both sides with garlic powder, onion powder, Italian seasoning, thyme, salt, and black pepper.
Place the chicken breasts over the potatoes.
3. Add the Sauce Ingredients
Pour the chicken broth into the slow cooker.
Add the butter in small pieces around the chicken and potatoes.
Whisk together the heavy cream, softened cream cheese, honey, and remaining seasonings until mostly smooth.
Pour the mixture over the chicken and potatoes.
4. Slow Cook
Cover and cook:
LOW: 4–5 hours
HIGH: 2½–3½ hours
Cook until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
5. Add the Corn
Add the sweet corn during the final 30–45 minutes of cooking.
If using frozen corn, it can be added directly without thawing.
6. Finish the Sauce
Once the chicken is fully cooked, gently stir the sauce around the potatoes and corn.
If the sauce is thicker than desired, add a small amount of warm chicken broth.
7. Slice & Serve
Remove the chicken and allow it to rest for about 5 minutes.
Slice the chicken and arrange it with the potatoes and corn on a serving platter.
Spoon the creamy herb sauce over the chicken and vegetables.
Garnish with fresh parsley and black pepper.
Nutrition Estimate Per Serving
Approximate values:
- Calories: 520–600
- Protein: 45–50 g
- Carbohydrates: 40–45 g
- Fat: 22–28 g
- Fiber: 4–6 g
- Sodium: varies depending on broth and added salt
Nutrition information is an estimate and will vary depending on the exact ingredients and brands used.
🥜 Nut & Allergen Information
Contains:
- Milk/dairy from butter, cream, and cream cheese
Does not normally contain:
- Peanuts
- Tree nuts
- Wheat
- Soy
- Eggs
However, always check packaged ingredient labels for potential cross-contact.
Nut-Free: Yes, when all ingredients are verified nut-free and prepared in a nut-free kitchen.
Gluten-Free: The basic ingredients can be gluten-free, but verify that the chicken broth, seasonings, cream cheese, and other packaged products are certified gluten-free if needed.
Q&A
Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs work very well and tend to stay moist during slow cooking.
Can I use frozen corn?
Yes. Add frozen corn during the final 30–45 minutes.
Can I use canned corn?
Yes. Drain and rinse canned corn before adding it.
Can I add other vegetables?
Absolutely. Green beans, carrots, peas, or chopped bell peppers can be added.
Can I make it without cream cheese?
Yes. You can omit the cream cheese and increase the heavy cream slightly, although the sauce will be less thick.
Can I use milk instead of heavy cream?
Yes, but the sauce will be thinner. For a richer sauce, heavy cream works best.
How do I store leftovers?
Refrigerate leftovers in an airtight container for up to 3–4 days.
How do I reheat it?
Reheat gently in the microwave or on the stovetop. Add a splash of chicken broth or milk if the sauce has thickened.
Can I freeze it?
You can freeze the chicken and vegetables, but creamy sauces may separate slightly after thawing. For the best texture, freeze without the cream sauce and add fresh sauce when reheating.