Cut the organic chicken into bite-sized pieces and rinse under cold water.

Chop the mixed vegetables (like bell peppers, carrots, and peas) into uniform, bite-sized portions.

In a clean slow cooker, layer the chicken pieces at the bottom followed by chopped vegetables.

In a bowl, whisk together minced garlic, heavy cream, salt, and pepper until smooth. Pour the mixture over the chicken and vegetables.

Set the slow cooker to low and let it cook for about 7 hours, or 3.5 hours on high until the chicken is tender and reaches 165°F.

Stir to combine the flavors before serving hot with crusty bread or rice.