Season chicken breasts with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden brown. Transfer to slow cooker.
In a bowl, whisk chicken broth, heavy cream, garlic, thyme, rosemary, and parsley. Pour over chicken in slow cooker.
Cover and cook on low for 4–5 hours, until chicken is tender and cooked through.
Mix cornstarch and water to create a slurry. Stir into slow cooker and cook on high for 30 minutes until sauce thickens.
Serve chicken topped with creamy sauce and garnish with fresh parsley.
Variations & Tips
For a lighter sauce, substitute heavy cream with half-and-half or milk mixed with Greek yogurt.
Add red pepper flakes for a spicy kick.
Include sliced mushrooms or sun-dried tomatoes for more flavor.
Use bone-in chicken thighs for richer taste and juicier meat.
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