Crock Pot Garlic Parmesan Chicken

5 from 2 votes

Crock Pot Garlic Parmesan Chicken

Make Crock Pot Garlic Parmesan Chicken (tender chicken breasts in creamy sauce) in 15 minutes prep, then let your slow cooker handle dinner!

Prep Time15

Cook Time3

Course: Dinner

Cuisine: American

Keyword: Crock Pot Garlic Parmesan Chicken, Crockpot Garlic Parmesan Chicken, Garlic Parmesan Chicken Crockpot Recipe, Slow Cooker Garlic Parmesan Chicken

Servings:

Author: Jennifer Pallian BSc, RD

Ingredients

For the Chicken

2½ lb boneless skinless chicken breasts about 6
2 tsp kosher salt
½ tsp black pepper
2 tbsp olive oil for searing (optional, but recommended)

For the Crock Pot Sauce

1 cup chicken broth
1 tsp garlic powder
1 tsp Italian seasoning or dried parsley
1 cup heavy cream or evaporated milk
4 oz cream cheese cubed
½ cup grated parmesan
1 tsp kosher salt
3 tbsp cornstarch mixed with 1 tbsp water

To Finish

1 tbsp minced fresh parsley optional

Instructions

Pat chicken breasts dry with paper towel and season both sides with salt and pepper.
Optional: Heat olive oil in a large skillet over medium-high heat. Sear chicken for 2 to 3 minutes per side until lightly golden, then transfer to the slow cooker.
In the slow cooker, whisk together chicken broth, garlic powder, and Italian seasoning.
Nestle the chicken breasts into the broth mixture. Spoon some liquid over the top of each piece.
Cover and cook on low for 3 to 4 hours or high for 2 to 2½ hours, until chicken reaches 165°F.
Transfer cooked chicken to a plate and loosely cover with foil. Turn slow cooker to high.
Add heavy cream, cubed cream cheese, and grated parmesan to the slow cooker. Whisk until cream cheese melts and sauce is smooth, about 3 to 5 minutes.
In a small bowl, mix cornstarch with 1 tbsp water until smooth. Whisk into sauce and cook for 5 to 10 minutes until thickened. Taste and adjust salt if needed.
Return chicken to the slow cooker and spoon sauce over top. Let sit for 5 minutes to warm through before serving.
Top with parsley and extra parmesan if desired.

Notes

Chicken thighs: Use boneless skinless thighs if you'd prefer to leave the slow cooker simmering on low all day while you're at work. They won't dry out like chicken breasts can. Leave them on low for up to 8 hours.

Cream substitutes: You can swap in evaporated milk or half-and-half to lighten it up. Don't use regular milk, which can curdle.

Searing: This step adds a lot of extra flavor and color but can be skipped if you're short on time.

Fresh parmesan: Grate it yourself for the smoothest sauce. Pre-shredded has anti-caking agents that make it grainy and/or clumpy

Timing: Start checking chicken at 3 hours on low. Every slow cooker runs differently.

Nutrition