1. Start by heating the olive oil in a skillet over medium-high heat. Add the chicken breasts and brown them for about 3-4 minutes on each side until they develop a nice golden crust. This step locks in flavor and makes the final dish extra tasty—something my grandmother always emphasized when teaching me.
2. Transfer the browned chicken to your slow cooker. Add the minced garlic and chopped onion over the top.
3. In a separate bowl, whisk together the chicken broth and flour until smooth. Pour this mixture over the chicken, making sure the flour is fully dissolved to avoid lumps.
4. Sprinkle the dried thyme, rosemary, salt, and pepper over everything. Give it a gentle stir to combine, but don’t move the chicken too much.
5. Cover and cook on low for 6-7 hours, or on high for 3-4 hours. The chicken should be tender and easily shredded with a fork when done. This slow, gentle cooking lets the garlic mellow and infuse the meat perfectly.
6. About 30 minutes before serving, stir in the heavy cream (or your chosen substitute). Replace the lid and let it cook for the remaining time to thicken the gravy and bring everything together.
7. Just before serving, taste and adjust seasoning if needed. For a fresh touch, sprinkle chopped parsley on top.

One of my favorite moments in cooking is when the house fills with that irresistible garlic aroma. It reminds me of the cozy Sunday afternoons at my grandmother’s house, where food was a language of love. This recipe captures that spirit beautifully and makes those moments easy to recreate, no matter how busy your day has been.