Cooking this dish for the third time tonight—I’m hooked on that incredible sauce!

Season the chicken breasts with salt and pepper.

In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and sear on each side until golden brown, about 3-4 minutes per side. Transfer the chicken to the slow cooker.

In a bowl, whisk together the chicken broth, heavy cream, minced garlic, thyme, rosemary, and parsley. Pour the mixture over the chicken in the slow cooker.

Cover and cook on low for 4-5 hours or until the chicken is cooked through and tender.

In a small bowl, mix the cornstarch and water to create a slurry. Stir the slurry into the slow cooker and cook on high for an additional 30 minutes, or until the sauce has thickened.

Serve the chicken with the creamy sauce spooned over the top, garnished with fresh parsley.

For a lighter version, you can substitute the heavy cream with half-and-half or a mixture of milk and Greek yogurt. If you prefer a bit of heat, add a pinch of red pepper flakes to the sauce. For a more robust flavor, you can add sliced mushrooms or sun-dried tomatoes to the slow cooker. This dish is also delicious with bone-in chicken thighs if you prefer dark meat.