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
PREPARATION:
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.
enjoy!