Crockpot Creamy Garlic Parmesan Chicken (Printable Version)
Tender chicken in a rich, creamy garlic Parmesan sauce that cooks while you relax.
# What You'll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts (about 2 lbs)
→ Sauce
02 - 1 cup low-sodium chicken broth
03 - 1 cup heavy cream
04 - ½ cup freshly grated Parmesan cheese
05 - 5 cloves garlic, minced
06 - 1 teaspoon Italian seasoning
07 - ½ teaspoon onion powder
08 - ½ teaspoon salt
09 - ¼ teaspoon freshly ground black pepper
→ Finishing
10 - 2 tablespoons cornstarch (optional, for thickening)
11 - 2 tablespoons water (optional, for slurry)
12 - 2 tablespoons chopped fresh parsley (for garnish)
# Preparation Steps:
01 - Place chicken breasts in the bottom of the slow cooker in a single even layer.
02 - In a medium bowl, whisk together chicken broth, heavy cream, Parmesan, garlic, Italian seasoning, onion powder, salt, and pepper until fully incorporated.
03 - Pour the sauce mixture evenly over the chicken breasts.
04 - Cover and cook on low setting for 4–6 hours, or on high setting for 2–3 hours, until chicken reaches internal temperature of 165°F and is tender.
05 - Optional: For a thicker consistency, whisk cornstarch and water together to form a slurry. Stir into the slow cooker during the final 30 minutes of cooking.
06 - Transfer chicken to plates and spoon the creamy sauce over the top. Garnish with fresh chopped parsley.
# Expert Tips:
01 -
- The sauce develops this incredible depth while you are busy doing literally anything else
- Leftovers reheat beautifully for lunch the next day, if there are any
02 -
- The sauce will look thin at first but thickens beautifully as it cooks down
- Freshly grated Parmesan melts into the sauce while the pre-shredded variety stays grainy and weird
03 -
- Low and slow gives you the most tender chicken, but high heat works when you are pressed for time
- Let the chicken rest for 5 minutes before serving so the juices redistribute