Begin by dicing your potatoes into uniform pieces, about one inch in size, and slice the carrots into thick rounds. Mince the garlic cloves finely and set aside.

In your slow cooker, layer the chicken breasts at the bottom, scatter the minced garlic over the chicken, followed by the diced potatoes and carrots. Pour the chicken broth over all ingredients.

Cut the butter into small cubes and scatter them on top. Season with salt, pepper, and dried herbs like thyme and parsley.

Cover the slow cooker and cook on low for 6 hours or on high for 3-4 hours. Avoid lifting the lid during cooking.

Once cooked, let the dish rest with the lid on for about 10 minutes before serving. Dish out portions with fresh bread or salad.