Crockpot Creamy Garlic Parmesan Chicken (Printable)
Tender chicken slow-cooked in rich, creamy garlic Parmesan sauce for an easy comforting dinner.
# What You 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)
# How to Make It:
01 - Place chicken breasts in the bottom of the slow cooker in a single layer.
02 - In a medium bowl, whisk together chicken broth, heavy cream, Parmesan, garlic, Italian seasoning, onion powder, salt, and pepper until well combined.
03 - Pour the sauce evenly over the chicken.
04 - Cover and cook on low for 4–6 hours, or on high for 2–3 hours, until the chicken is cooked through and tender.
05 - For a thicker sauce, whisk together cornstarch and water to make a slurry. Stir into the slow cooker during the last 30 minutes of cooking.
06 - Once done, serve chicken topped with creamy sauce and garnish with chopped parsley.
# Expert Tips:
01 -
- Set it and forget it freedom for those days when cooking feels like a chore
- The sauce develops this incredible depth that you can only get from low and slow cooking
02 -
- The sauce will look thin and worrisome when you first pour it in, but don't panic, it thickens beautifully as it cooks
- Fresh Parmesan is non negotiable here, I learned this the hard way with a grainy failed batch using the pre grated stuff
03 -
- Pounding the chicken to even thickness prevents dry edges while waiting for the center to cook through
- Using chicken thighs instead of breasts makes for even more succulent results if you don't mind dark meat