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1. Slice the baby carrots in half lengthwise if thick. Finely chop the celery and onion into small, soft-cooking pieces.
2 cup baby carrots,
2 piece celery stalks,
0.5 piece yellow onion
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2. Place the carrots, celery, and onion in the bottom of the slow cooker, then lay the chicken breasts on top in a single layer.
1.5 lb boneless skinless chicken breasts,
2 cup baby carrots,
2 piece celery stalks,
0.5 piece yellow onion
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3. In a bowl whisk together the chicken broth, garlic powder, onion powder, dried parsley, salt, and black pepper, then pour the mixture evenly over the chicken and vegetables.
1 cup low-sodium chicken broth,
0.5 tsp garlic powder,
0.5 tsp onion powder,
0.5 tsp dried parsley,
0.8 tsp salt,
0.2 tsp black pepper
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4. Dot the top with the butter. Cover and cook on low for 4 to 5 hours, or on high for 2.5 to 3 hours, until the chicken is very tender and the vegetables are soft.
1.5 lb boneless skinless chicken breasts,
2 cup baby carrots,
2 piece celery stalks,
0.5 piece yellow onion,
1 tbsp unsalted butter
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5. Transfer the chicken to a cutting board and shred it into bite-size pieces using two forks, then return it to the slow cooker.
1.5 lb boneless skinless chicken breasts
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6. Cut the cream cheese into small cubes. Add the cream cheese and frozen peas to the slow cooker and stir gently.
1 cup frozen peas,
4 oz cream cheese
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7. In a small bowl whisk the cornstarch into the milk until completely smooth, then stir this slurry into the slow cooker.
0.5 cup milk,
1.5 tbsp cornstarch
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8. Cover and cook on high for 20 to 30 minutes, stirring once or twice, until the cream cheese is melted, the peas are tender, and the sauce has thickened slightly.
1 cup frozen peas,
4 oz cream cheese,
0.5 cup milk,
1.5 tbsp cornstarch
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9. Stir in the grated parmesan. Taste and adjust seasoning with a little extra salt or pepper if needed.
0.8 tsp salt,
0.2 tsp black pepper,
0.2 cup grated parmesan cheese
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10. Spoon the creamy chicken and vegetables over warm cooked white rice and sprinkle with fresh parsley garnish before serving.
4 cup cooked white rice,
2 tbsp fresh parsley (garnish)
