Go Back

Crock Pot Garlic Parmesan Chicken

A slow-cooked delight featuring tender chicken breasts in a rich, creamy garlic parmesan sauce, perfect for family dinners or potlucks.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the chicken
  • 2.5 lb boneless skinless chicken breasts For best flavor, opt for organic, hormone-free chicken.
  • 2 tsp kosher salt Enhances flavor beautifully.
  • 0.5 tsp black pepper Freshly ground black pepper adds a punch.
  • 2 tbsp olive oil For searing; optional but recommended.
  • 1 cup chicken broth Use low-sodium broth to control saltiness.
  • 1 tsp garlic powder Keeps it simple, fresh garlic can also be used.
  • 1 tsp Italian seasoning Or dried parsley for depth.
  • 1 cup heavy cream Evaporated milk can be a lighter option.
  • 4 oz cream cheese Cubed and brought to room temperature for easier blending.
  • 0.5 cup grated parmesan Always use freshly grated for best flavor.
  • 1 tsp kosher salt Adjust to taste at the end.
  • 3 tbsp cornstarch Mixed with 1 tablespoon water to thicken sauce.
  • 1 tbsp minced fresh parsley Optional for garnish.

Method
 

Preparation
  1. Pat the chicken breasts dry with a paper towel, then season both sides with kosher salt and black pepper.
  2. In a large skillet over medium-high heat, heat the olive oil and sear the chicken for 2 to 3 minutes per side until lightly golden.
  3. In your slow cooker, whisk together the chicken broth, garlic powder, and Italian seasoning.
  4. Place the seared chicken breasts into the broth mixture, spooning some liquid over top of each piece.
Cooking
  1. Cover and cook on low for 3 to 4 hours or high for 2 to 2½ hours, until the chicken reaches an internal temperature of 165°F.
  2. Once done, transfer the chicken to a plate and loosely cover with foil.
  3. Turn the slow cooker to high. Add the heavy cream, cubed cream cheese, and grated parmesan to the slow cooker, whisking together until smooth.
  4. In a small bowl, mix the cornstarch with 1 tablespoon of water until smooth, then whisk into the sauce and let 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.

Notes

Quality matters—choose high-quality ingredients. Make ahead for convenience and store leftovers properly. This dish keeps well in the fridge for up to 3 days and can be frozen for later use.