Ingredients:

  • 2 lbs boneless, skinless chicken breasts
  • 1 cup chicken broth
  • 1 can cream of chicken soup
  • 1 cup heavy cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • 2 cups frozen mixed vegetables (peas, carrots, corn)
  • Fresh parsley, chopped (for garnish)
  • Cooked rice or pasta (for serving)

Instructions:

  1. Place the boneless chicken breasts into the crockpot.
  2. In a bowl, combine chicken broth, cream of chicken soup, heavy cream, garlic powder, onion powder, Italian seasoning, salt, and pepper. Whisk until well combined.
  3. Pour the sauce mixture over the chicken in the crockpot.
  4. Cover and cook on low for 4-6 hours or on high for 2-3 hours. Check for doneness; chicken should be cooked to 165°F (74°C).
  5. 30 minutes before serving, stir in the frozen mixed vegetables and cover.
  6. Once cooked, shred the chicken using two forks and stir to combine with the sauce.
  7. Garnish with fresh parsley and serve over cooked rice or pasta.