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Creamy Garlic Parmesan Crockpot Chicken is shown as the featured image, highlighting its creamy sauce and tender chicken.

Creamy Garlic Parmesan Crockpot Chicken

This Creamy Garlic Parmesan Crockpot Chicken recipe delivers a flavorful and tender chicken dish with minimal effort. The chicken is slow-cooked in a creamy, cheesy sauce infused with garlic and Italian seasoning, making it perfect for a comforting weeknight meal. Serve over rice, pasta, or mashed potatoes for a complete and satisfying dish.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 - 2 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup chicken broth
  • 4 oz cream cheese, softened
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for garnish
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • Fresh parsley, chopped, for garnish

Equipment

  • Crockpot
  • large skillet
  • small bowl
  • whisk
  • fork
  • Measuring cups
  • Measuring spoons
  • knife
  • cutting board

Method
 

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Sear chicken breasts for 2-3 minutes per side until lightly browned.
  3. Place seared (or unseared) chicken breasts in the crockpot.
  4. In the same skillet, sauté minced garlic for 1 minute until fragrant.
  5. Pour chicken broth into the skillet, scraping up any browned bits from the bottom.
  6. Add Italian seasoning, salt, and pepper to the skillet.
  7. Bring the broth mixture to a simmer.
  8. Pour the broth mixture over the chicken breasts in the crockpot.
  9. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until chicken is cooked through and easily shreds.
  10. Remove chicken from the crockpot and shred with two forks.
  11. In a small bowl, whisk together cornstarch and cold water to create a slurry.
  12. Pour the slurry into the crockpot and stir well.
  13. Turn the crockpot to high and cook for 10-15 minutes, or until the sauce has thickened slightly.
  14. Reduce heat to low.
  15. Add softened cream cheese, heavy cream, and Parmesan cheese to the crockpot.
  16. Stir until everything is melted and smooth.
  17. Add the shredded chicken back to the crockpot and stir to coat with the sauce.
  18. Garnish with fresh parsley and additional Parmesan cheese.
  19. Serve over rice, pasta, or mashed potatoes.

Notes

For best results, sear the chicken before adding it to the crockpot to enhance the flavor. Sauté the garlic to mellow its flavor and prevent bitterness. Add dairy at the end of the cooking process to prevent curdling. Store leftovers in an airtight container in the refrigerator for up to 3 days. For a lower-calorie option, use light cream cheese and skim milk. You can also add vegetables like broccoli or spinach during the last 30 minutes of cooking.