Creamy Garlic Chicken
A comforting and silky dish made with tender chicken breasts simmered in a garlicky cream sauce, perfect for weeknight dinners or gatherings.
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.
Notes
This dish can be served over rice, pasta, or mashed potatoes. Storage: Cool and refrigerate for 3-4 days or freeze up to 3 months. Reheat to an internal temperature of 165°F.