I’ve come back to this Crockpot Creamy Garlic Chicken again and again when I need a no-fuss dinner that still feels a little indulgent. Tender chicken simmered in a garlicky, herby cream sauce — it’s the kind of comfort food that doubles as weeknight magic and easy company fare. If you love set-it-and-forget-it meals that plate beautifully, this one will be in steady rotation.

Why you’ll love this dish

This recipe checks a lot of boxes: minimal prep, few ingredients, and a rich, crowd-pleasing sauce that pairs with pasta, potatoes, or roasted vegetables. The slow cooker extracts deep savory flavor from simple ingredients — the garlic and herbs infuse the cream while the chicken becomes exceptionally tender. It’s also flexible: swap in thighs for more fat and flavor, or make it lighter by using half-and-half and thickening at the end.

“A weeknight lifesaver — creamy, garlicky, and family-approved. I served it over mashed potatoes and everyone wanted seconds.” — home cook review

If you’re curious how this compares to other slow-cooker creamy chicken recipes, take a look at this similar version for another angle on garlic-parmesan flavors.

The cooking process explained

Quick overview before you dive in: lay the chicken in the crockpot, whisk the cream, broth, garlic, and herbs, pour over the chicken, nestle a couple of butter pats on top, then slow-cook until the meat is fork-tender. You can shred the chicken into the sauce for a thicker, more saucy finish or serve the breasts whole. Expect 3–4 hours on high or 6–7 hours on low. If you want a silkier sauce, thicken at the end with a cornstarch slurry or a brief simmer after removing the chicken.

What you’ll need

4 chicken breasts (boneless, skinless) — about 1.5–2 pounds
1 cup heavy cream (see notes below for substitutions)
1/2 cup chicken broth (low-sodium recommended)
4 cloves garlic, minced (or 1–2 teaspoons jarred minced garlic)
1 tablespoon dried herbs (thyme and rosemary suggested; or Italian seasoning)
Salt and freshly ground black pepper, to taste
2 tablespoons butter

Substitution notes:

For a lighter version use 3/4 cup half-and-half + 1/4 cup low-sodium chicken broth; thicken with 1 tablespoon cornstarch mixed with 2 tbsp cold water before serving.
Swap chicken breasts for boneless skinless thighs (same cook time) if you prefer more moist, forgiving meat.
Fresh herbs (1 tbsp finely chopped) can replace the dried for a brighter flavor.

Directions to follow

Place the chicken breasts in the bottom of your crockpot in a single layer.
In a bowl, whisk together the heavy cream, chicken broth, minced garlic, dried herbs, and a generous pinch of salt and pepper. Taste lightly — the sauce will concentrate as it cooks.
Pour the cream mixture evenly over the chicken. Dot the top with the butter.
Cover and cook on Low for 6–7 hours or on High for 3–4 hours. The chicken is done when it’s very tender and an instant-read thermometer registers 165°F (74°C).
Optional finish: Remove the chicken to a cutting board and shred or slice it. If you want a thicker sauce, whisk 1 tablespoon cornstarch with 2 tablespoons cold water, stir into the crockpot, then cook on High for 10–15 minutes or transfer sauce to a saucepan and simmer until thickened. Return the chicken to the sauce before serving.
Serve spooned over pasta, mashed potatoes, rice, or with steamed vegetables.

Best ways to enjoy it

Over buttered fettuccine or egg noodles with a sprinkle of parsley and grated Parmesan.
Spoon over creamy mashed potatoes for a classic comfort-plate.
Serve with roasted or steamed green beans, asparagus, or Brussels sprouts for a lighter balance.
For a cozy bowl, shred the chicken into the sauce and serve over rice with sautéed mushrooms.

Storage and reheating tips

Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days.
Freezer: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat on the stovetop over low-medium heat, stirring occasionally, until the sauce reaches 165°F (74°C). You can add a splash of broth if the sauce tightens too much. Microwave in short intervals, stirring between, until piping hot.
Food safety: Never leave cooked chicken at room temperature for more than 2 hours. Use a food thermometer to confirm safe reheating temperature (165°F / 74°C).

Helpful cooking tips

Browning first: If you like more caramelized flavor, quickly sear the chicken breasts in a skillet (1–2 minutes per side) before adding to the crockpot. It’s an extra step but adds color and depth.
Preventing cream separation: Heavy cream usually tolerates slow cooking, but if you’re nervous, add half the cream at the start and the rest during the last 45–60 minutes. Using heavy cream rather than milk reduces the risk of curdling.
Shred vs. serve whole: Shredding the chicken into the sauce helps the meat soak up flavor and naturally thickens the sauce. If you prefer presentation, serve whole breasts and spoon sauce over.
Thickening shortcut: Instead of cornstarch, whisk 2–3 tablespoons of instant mashed potato flakes into the hot sauce — an easy starch that won’t cloud the sauce.
Make-ahead tip: Combine the dry ingredients and minced garlic in a jar, refrigerate, then pour with the liquids the morning you plan to cook.

For another creamy-baked take and plating inspiration, you may enjoy this creamy garlic parmesan chicken pasta bake walkthrough.

Creative twists

Lemon & herb: Add 1 tablespoon lemon juice and 1 teaspoon lemon zest at the end for brightness.
Spinach & sun-dried tomato: Stir in 2 cups baby spinach and 1/3 cup chopped sun-dried tomatoes in the last 15 minutes of cooking.
Cheesy version: Stir in 1/2 cup grated Parmesan or 1 cup shredded mozzarella at the end for a cheese-forward sauce.
Dairy-free: Use full-fat coconut milk and increase the herbs; finish with a cornstarch slurry for thickness.
Spicy: Add 1/2 teaspoon red pepper flakes or 1 tablespoon harissa for a warm kick.

For a spicier fillet-style variation that leans into bold garlic flavors, check this example of a spiced creamy garlic fillet here.

Helpful answers

Q: Can I use frozen chicken breasts?
A: It’s safest to use thawed chicken when cooking in a slow cooker. Cooking frozen chicken from frozen can leave the center in the temperature danger zone for too long. Thaw overnight in the fridge first.

Q: Will the cream curdle in the slow cooker?
A: Heavy cream is less likely to curdle than milk, but to be safe add part of the cream near the end of the cook time or thicken the sauce after removing the chicken. Avoid high prolonged heat once dairy is added.

Q: How can I make this recipe lower in calories?
A: Use half-and-half or evaporated skim milk and thicken with a small cornstarch slurry. Serve over vegetables or cauliflower mash instead of pasta.

Q: Can I double the recipe?
A: Yes. Use a larger crockpot and extend low cooking time by 30–60 minutes if it’s very full. Make sure the chicken pieces aren’t overcrowded so heat circulates.

Q: What’s the best way to thicken the sauce without cornstarch?
A: Remove the chicken and reduce the sauce on the stove for 5–10 minutes; stirring in a small knob of butter or some grated Parmesan will also add body.

Conclusion

If you want a quick visual walk-through before trying it yourself, this Crockpot Creamy Garlic Chicken [VIDEO] – The Recipe Rebel is a helpful companion. For a Parmesan-forward twist and serving ideas, see Crockpot Creamy Garlic Parmesan Chicken · Easy Family Recipes.

Enjoy — and don’t be afraid to adapt the sauce thickness and herbs to your taste.