Creamy Garlic Chicken
I’ve been making this creamy garlic chicken in my slow cooker for years — it’s one of those recipes that reliably turns simple ingredients into a silky, comforting meal. Tender chicken breasts bathe in a garlicky cream sauce flavored with Italian seasoning and a little chicken broth, making it an ideal low-effort weeknight dinner or fuss-free dish for guests.
Why you’ll love this dish
This recipe delivers big flavor with almost no hands-on time. Pop everything in the crockpot in the morning and come home to fork-tender chicken and a luscious sauce that’s perfect spooned over rice, pasta, or mashed potatoes. It’s budget-friendly, kid-approved, and forgiving if you need to stretch dinner or swap a few ingredients.
“Simple, creamy, and always a hit — the garlic is present but never overpowering, and the slow cooking makes the chicken melt-in-your-mouth.” — a regular weeknight reviewer
There’s also plenty of room to pair it with comforting sides or build it into a pasta bake if you want a heartier casserole — try adapting it for a garlic parmesan pasta bake like this one for inspiration: creamy garlic parmesan chicken pasta bake.
The cooking process explained
Before you gather ingredients, here’s the simple flow so you know what to expect: place seasoned chicken in the crockpot, whisk together heavy cream, garlic, chicken broth and Italian seasoning, pour it over the chicken, then cook low for 6–7 hours until tender. The long, gentle cook time melds the flavors and makes the sauce silky. No sautéing is required, though a quick sear on the chicken adds extra depth if you have a few extra minutes.
What you’ll need
- 4 chicken breasts (boneless, skinless)
- 1 cup heavy cream
- 4 cloves garlic, minced (or 1½ teaspoons garlic paste)
- 1 cup chicken broth (low-sodium preferred)
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Notes and substitutions:
- For a lighter sauce, substitute half-and-half or whole milk thickened with 1 tablespoon cornstarch (mix cornstarch with cold water first).
- Swap chicken breasts for thighs (same cook time; thighs stay juicier).
- Add ½ cup grated Parmesan for a richer, more savory sauce.
Step-by-step instructions
- Place the chicken breasts in the crockpot in a single layer. Season lightly with salt and pepper.
- In a medium bowl, whisk together the heavy cream, minced garlic, chicken broth, Italian seasoning, and a pinch of salt and pepper until combined.
- Pour the cream mixture evenly over the chicken, covering each piece as much as possible.
- Cover and cook on LOW for 6–7 hours, or until the chicken reaches 165°F (74°C) internally and is tender enough to shred with a fork.
- Serve the chicken hot, spooning the sauce over each portion and garnishing with chopped fresh parsley.
Pro tip: If the sauce is too thin at the end, remove the chicken, stir 1–2 teaspoons cornstarch mixed into 2 tablespoons cold water into the sauce, and cook on HIGH for 10–15 minutes to thicken.
Best ways to enjoy it
This creamy garlic chicken is a chameleon for weeknight meals:
- Spoon over steamed rice or buttered egg noodles for a cozy dinner.
- Serve atop mashed potatoes with extra sauce and chopped parsley.
- For a low-carb option, plate it over roasted cauliflower or zucchini noodles.
- Turn leftovers into a sandwich or toss with pasta and bake as a creamy casserole.
If you want to explore bolder flavors, pair it with a spicy counterpart like this spicy creamy garlic parmesan chicken for inspiration on adding heat and texture.
How to store & freeze
- Refrigerate: Cool the chicken to room temperature (no more than 2 hours) and store in an airtight container. Keeps 3–4 days.
- Freeze: Place chicken and sauce in a freezer-safe container or heavy-duty freezer bag. Freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Gently rewarm on the stovetop over low heat, stirring occasionally, until heated through. You can also microwave covered in 30–45 second bursts, stirring between intervals. Add a splash of broth or cream if the sauce tightens up.
Food safety: Always reheat to an internal temperature of 165°F (74°C) and refrigerate leftovers within two hours of cooking.
Pro chef tips
- Searing optional: Quickly sear the chicken in a hot skillet (1–2 minutes per side) before adding to the crockpot to improve color and flavor. It’s not required, but it adds depth.
- Garlic distribution: Mince garlic finely or use a garlic press so flavor disperses evenly through the sauce.
- Thickening tricks: If your sauce is watery, remove the lid during the last 30–60 minutes to reduce liquid, or mix 1–2 teaspoons cornstarch with cold water and stir in to thicken.
- Don’t overcook: Although slow cooking is forgiving, very lean chicken breasts can dry if cooked too long. Check for doneness at 6 hours and plan to remove at 165°F.
- Brighten it up: Finish with a squeeze of lemon or a sprinkle of fresh herbs to counterbalance the richness.
For more ideas on switching up creamy garlic dishes and how they transform into comforting bakes, see these pasta bake variations: pasta bake variations.
Common questions
Q: Can I use frozen chicken breasts?
A: It’s best to thaw chicken first. Cooking from frozen in a slow cooker can keep the meat in the temperature “danger zone” too long. Thaw overnight in the fridge, then follow the recipe.
Q: Can I use milk instead of heavy cream?
A: Yes — but the sauce will be thinner. To mimic creaminess, use whole milk mixed with 1 tablespoon cornstarch (whisked into a slurry) or use half-and-half. For dairy-free, try canned coconut milk and adjust seasonings.
Q: How do I thicken the sauce without cornstarch?
A: Simmer the sauce uncovered for the last 30–60 minutes to concentrate it, or remove chicken, mash a small portion of shredded chicken into the sauce to naturally thicken it.
Q: What’s the internal temperature to ensure chicken is safe?
A: Cook chicken to an internal temperature of 165°F (74°C). Use an instant-read thermometer in the thickest part of the breast.
Q: How long on HIGH if I’m short on time?
A: You can cook on HIGH for 3–4 hours, but check for doneness earlier — times vary by slow cooker. Searing beforehand helps prevent dryness on a faster schedule.
Creative twists
- Mushroom & thyme: Add 1 cup sliced mushrooms and a teaspoon fresh thyme for earthiness.
- Lemon-herb: Stir in 1 tablespoon lemon zest and a splash of lemon juice at the end for brightness.
- Parmesan garlic: Add ½–¾ cup grated Parmesan in the last 30 minutes for a cheesy finish.
- Spicy version: Add red pepper flakes or 1 diced jalapeño to the sauce for heat.
- Dairy-free: Substitute full-fat coconut milk and thicken with arrowroot or cornstarch.
Conclusion
If you want additional step-by-step guides or recipe variations to compare techniques, check this tested version on Creamy Garlic Chicken • Salt & Lavender and a budget-friendly approach at Creamy Garlic Chicken – Budget Bytes. These posts offer helpful visual cues and alternate pantry-friendly swaps that pair well with the method above.
Creamy Garlic Chicken
Ingredients
Main Ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 1 cup heavy cream For a lighter sauce, substitute half-and-half or milk thickened with cornstarch.
- 4 cloves garlic, minced Alternatively, use 1½ teaspoons garlic paste.
- 1 cup chicken broth Low-sodium preferred.
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh parsley for garnish chopped
Instructions
Preparation
- Place the chicken breasts in the crockpot in a single layer. Season lightly with salt and pepper.
- In a medium bowl, whisk together the heavy cream, minced garlic, chicken broth, Italian seasoning, and a pinch of salt and pepper until combined.
- Pour the cream mixture evenly over the chicken, covering each piece as much as possible.
Cooking
- Cover and cook on LOW for 6–7 hours, or until the chicken reaches 165°F (74°C) internally and is tender enough to shred with a fork.
- Serve the chicken hot, spooning the sauce over each portion and garnishing with chopped fresh parsley.
- If the sauce is too thin at the end, remove the chicken, stir in 1–2 teaspoons of cornstarch mixed into 2 tablespoons of cold water, and cook on HIGH for 10–15 minutes to thicken.
