Crockpot Creamy Garlic Chicken
Enjoy a comforting meal of tender chicken breasts slow-cooked in a creamy garlic sauce, perfect for family dinners.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 lbs) Patted dry
- 1 tsp smoked paprika Optional
- 2 tbsp olive oil or vegetable oil For searing
- 4 cloves garlic, minced Or 1–2 tsp garlic powder
- 1 cup chicken broth Low-sodium preferred
- 1 cup heavy cream or half-and-half For a lighter version, use half-and-half
- 1/2 cup grated Parmesan cheese
- 1 tbsp Dijon mustard Optional, brightens the sauce
- 1–2 tsp cornstarch mixed with water Optional thickener
- Fresh parsley or chives For garnish
Instructions
Preparation
- Sprinkle both sides of the chicken breasts with salt, pepper, and smoked paprika.
- Heat oil in a skillet over medium-high heat and sear chicken for 2-3 minutes per side until golden. Transfer to the crockpot.
- In a bowl, whisk together minced garlic, chicken broth, cream, Dijon mustard, and half the Parmesan. Taste and adjust salt.
Slow Cooking
- Pour sauce over the chicken in the crockpot. Cover and cook on LOW for 3–4 hours or HIGH for 1.5–2 hours until chicken reaches 165°F and is tender.
Finishing Touches
- Remove chicken from the crockpot. Stir in cornstarch slurry for a thicker sauce, if desired. Return chicken to sauce, sprinkle remaining Parmesan, and let sit for 10 minutes before serving. Garnish with parsley.
Notes
For a lighter swap, use Greek yogurt stirred in at the end over low heat. Substitute canned coconut milk and nutritional yeast for dairy-free. For more cheesy flavor, use a mix of Parmesan and Asiago.