Crockpot Creamy Garlic Parmesan Chicken
Effortless, comforting Crockpot Creamy Garlic Parmesan Chicken with a rich, homemade sauce perfect for busy weeknights or relaxed Sundays.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 lb) Thighs can be used for more fat and flavor.
- 1 cup heavy cream Substitute: half-and-half + 2 tbsp butter for a lighter option.
- 1 cup chicken broth Low-sodium preferred.
- 1/2 cup grated Parmesan cheese Freshly grated melts best; pre-grated works in a pinch.
- 4 cloves garlic, minced Or 1½ tsp garlic powder.
- 1 teaspoon Italian seasoning Or 1 tsp dried basil + 1 tsp dried oregano.
- to taste Salt and pepper
- Chopped parsley for garnish
Instructions
Preparation
- Place the chicken breasts in an even layer in the bottom of the crockpot.
- In a medium bowl, whisk together the heavy cream, chicken broth, minced garlic, grated Parmesan, Italian seasoning, and a pinch of salt and pepper until combined.
- Pour the sauce evenly over the chicken, making sure the breasts are mostly covered.
Cooking
- Cover and cook on LOW for 6–7 hours, or until the chicken reaches 165°F and is tender enough to shred.
- Remove the lid and shred the chicken directly in the sauce with two forks. Stir the shredded chicken into the sauce so it absorbs the flavors. Taste and adjust seasoning with salt or pepper as needed.
- Serve hot, garnished with chopped parsley.
Notes
Best served over buttered egg noodles, fettuccine, mashed potatoes, or with steamed green beans. For leftovers, serve in sandwiches or as a pasta bake.