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.
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Serve hot, and enjoy!
Variations & Tips
For a lighter version, you can substitute the heavy cream with half-and-half or a non-dairy alternative like coconut milk. If you want to add a bit more color and nutrition, toss in a handful of fresh spinach or peas during the last 30 minutes of cooking. For a touch of heat, consider adding a pinch of red pepper flakes. This recipe is also versatile enough to accommodate other vegetables you might have on hand, such as bell peppers or zucchini.
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