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Crock Pot Garlic Parmesan Chicken

A creamy and comforting dish with tender chicken smothered in a rich garlic parmesan sauce, perfect for busy weeknights or special occasions.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 475
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 lb boneless skinless chicken breasts Fresh, high-quality chicken is key; aim for organic if possible.
  • 2 tsp kosher salt Essential for seasoning and enhancing flavor.
  • 0.5 tsp black pepper Freshly ground for the most robust taste.
  • 2 tbsp olive oil Optional but recommended for searing; use extra virgin for best flavor.
  • 1 cup chicken broth Homemade is best, but quality store-bought will work fine.
  • 1 tsp garlic powder For that potent garlic flavor.
  • 1 tsp Italian seasoning Or dried parsley; feel free to use fresh herbs.
  • 1 cup heavy cream Indulgently rich; you can substitute with evaporated milk.
  • 4 oz cream cheese Cubed for a creamy texture.
  • 0.5 cup grated parmesan Freshly grated will provide the best flavor.
  • 1 tsp kosher salt For the sauce.
  • 3 tbsp cornstarch Mixed with 1 tbsp water as a thickening agent.
  • 1 tbsp minced fresh parsley Optional for garnish.

Method
 

Preparation
  1. Pat the chicken breasts dry with a paper towel, and sprinkle both sides with kosher salt and black pepper.
  2. Optional: Sear the chicken in olive oil over medium-high heat for 2-3 minutes on each side until lightly golden.
  3. In the slow cooker, whisk together chicken broth, garlic powder, and Italian seasoning.
  4. Nestle the chicken in the broth, spooning some liquid over the top.
Cooking
  1. Cover and cook on low for 3 to 4 hours or high for 2 to 2½ hours until the chicken registers 165°F.
  2. Transfer the chicken to a plate and cover with foil to keep warm.
  3. Turn the slow cooker to high and add heavy cream, cream cheese, and grated parmesan to the sauce, whisking until melted.
  4. Mix cornstarch with water until smooth, then whisk into the sauce; cook for an additional 5 to 10 minutes until thickened.
  5. Return the chicken to the slow cooker, spooning sauce over the top, and let sit for 5 minutes before serving.
Serving
  1. Garnish with minced parsley and extra parmesan if desired.

Notes

Leftovers can be stored for up to 4 days in an airtight container. This dish freezes well for 2-3 months.