On those busy weekdays when you're juggling work and home life, there's nothing quite like coming home to the comforting aroma of a meal that's been slowly simmering all day. This slow cooker Amish creamy chicken and veggies is a lifesaver for anyone with a packed schedule. Inspired by the hearty, simple flavors of Amish cooking, this dish combines tender chicken with a medley of vegetables in a creamy sauce that's sure to please the whole family. It's the kind of meal that feels like a warm hug after a long day.
This creamy chicken and veggies dish pairs beautifully with a side of fluffy mashed potatoes or a warm, crusty bread to soak up all that delicious sauce. If you're looking for something a bit lighter, a simple green salad with a tangy vinaigrette can provide a refreshing contrast to the rich flavors of the dish.
Slow Cooker Amish Creamy Chicken and VeggiesServings: 4-6 servings
Ingredients
1.5 pounds boneless, skinless chicken breasts
1 cup baby carrots
1 cup sliced mushrooms
1 cup diced potatoes
1 onion, chopped
2 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1 tablespoon cornstarch
1 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons butter
Directions
Place the chicken breasts at the bottom of the slow cooker.
Add the baby carrots, mushrooms, potatoes, onion, and garlic on top of the chicken.
Pour the chicken broth over the vegetables and chicken.
Sprinkle the dried thyme, salt, and pepper over the ingredients.
Cover and cook on low for 6-7 hours or until the chicken is cooked through and the vegetables are tender.
About 30 minutes before serving, mix the heavy cream and cornstarch together in a small bowl until smooth.
Stir the cream mixture into the slow cooker, then add the butter.
Cover and cook for an additional 30 minutes, or until the sauce has thickened.
Serve hot, and enjoy!
Variations & Tips
For a lighter version, you can substitute the heavy cream with half-and-half or a non-dairy alternative like coconut milk. If you want to add a bit more color and nutrition, toss in a handful of fresh spinach or peas during the last 30 minutes of cooking. For a touch of heat, consider adding a pinch of red pepper flakes. This recipe is also versatile enough to accommodate other vegetables you might have on hand, such as bell peppers or zucchini.
