Crockpot Creamy Garlic Chicken
A no-fuss, creamy garlic chicken dish that’s tender and flavorful, perfect for weeknights or company alike.
Ingredients
Main Ingredients
- 4 pieces chicken breasts (boneless, skinless) — about 1.5–2 pounds
- 1 cup heavy cream can substitute with 3/4 cup half-and-half and 1/4 cup low-sodium chicken broth
- 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
Instructions
Preparation
- 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 and dot the top with the butter.
Cooking
- 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.
Serving
- Serve spooned over pasta, mashed potatoes, rice, or with steamed vegetables.
Notes
Store cooled leftovers in an airtight container for up to 3–4 days. Freeze in containers for up to 3 months. Gently reheat on the stovetop or microwave.