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Garlic Parmesan Crockpot Chicken, cooked in a slow cooker, is shown as a delicious and easy dinner recipe.

Perfect Garlic Parmesan Crockpot Chicken

This crockpot chicken recipe delivers tender, flavorful chicken in a creamy garlic parmesan sauce. Searing the chicken and building a stable roux are key to preventing dryness and curdling, resulting in a restaurant-quality meal with minimal effort.
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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: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for garnish
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp chopped fresh parsley, for garnish optional

Equipment

  • Crockpot
  • large skillet
  • Saucepan
  • whisk
  • measuring cups and spoons
  • fork
  • Meat Thermometer

Method
 

  1. Sear the Chicken (Optional but Recommended): Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, until lightly browned.
  2. Prepare the Sauce: In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, creating a roux. Gradually whisk in chicken broth, ensuring there are no lumps.
  3. Add the Garlic and Seasonings: Stir in minced garlic, Italian seasoning, salt, and pepper. Bring to a simmer, stirring constantly, until the sauce thickens slightly.
  4. Combine and Cook: Pour the sauce into the crockpot. Place the seared (or unseared) chicken breasts in the sauce, ensuring they are mostly submerged.
  5. Slow Cook: Cover and cook on low for 4-6 hours, or on high for 2-3 hours. The chicken is done when it reaches an internal temperature of 165°F (74°C) and is easily shredded with a fork.
  6. Shred and Finish: Remove the chicken breasts from the crockpot and shred them with two forks. Return the shredded chicken to the crockpot.
  7. Add Cream and Parmesan: Stir in heavy cream and Parmesan cheese. Cover and let it sit for 5-10 minutes to allow the cheese to melt and the sauce to thicken.
  8. Garnish and Serve: Garnish with fresh parsley and additional Parmesan cheese, if desired. Serve over pasta, rice, mashed potatoes, or with your favorite sides.

Notes

For best results, sear the chicken before slow cooking. Adding the heavy cream and Parmesan at the end prevents curdling. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can add a squeeze of lemon juice for a brighter flavor. For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the crockpot during the last 30 minutes of cooking.