Creamy Garlic Parmesan Crockpot Chicken

Name: Creamy Garlic Parmesan Crockpot Chicken
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1 cup heavy cream; 1/2 cup grated parmesan cheese; 4 cloves garlic, minced; 1 tsp Italian seasoning; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp olive oil; 1/2 cup chicken broth

Author: Tessa

Published: April 28, 2025

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You know those days when you want something warm, creamy, and absolutely delicious but don’t want to spend hours in the kitchen? That’s where this crockpot creamy garlic parmesan chicken comes in. It’s become my go-to for busy weeknights when the kids have soccer practice and I need dinner ready when we all stumble in the door. The smell of garlic and parmesan fills the house while it cooks, and the chicken turns out so tender it practically melts in your mouth. My youngest calls it “the fancy chicken,” but little does she know how ridiculously easy it is to make. Just toss everything in the slow cooker and let the magic happen – that’s my kind of cooking!

Why You’ll Love This Crockpot Creamy Garlic Parmesan Chicken

This recipe has stolen my heart (and my family’s tastebuds) for so many reasons. First off, it’s the ultimate no-fuss meal – I’m talking 10 minutes of prep time max. You’ll love it because:

The creamy garlic parmesan sauce coats every bite of tender chicken perfectly
Your slow cooker does all the work while you go about your day
It’s incredibly versatile – serve it over pasta one night, rice the next
The leftovers taste even better the next day (if you’re lucky enough to have any!)
It makes even picky eaters clean their plates (trust me, I’ve tested this)

Honestly, this recipe is like getting a hug from your crockpot. The rich, comforting flavors will have everyone asking for seconds!

Ingredients for Crockpot Creamy Garlic Parmesan Chicken

Gathering these simple ingredients is the first step to creamy garlicky perfection. Here’s exactly what you’ll need – I’ve learned through trial and error that quality matters here, especially with the parmesan!

4 boneless, skinless chicken breasts (about 1.5 lbs total) – look for plump, evenly sized ones
1 cup heavy cream (don’t skimp – full-fat makes all the difference)
1/2 cup grated parmesan cheese (freshly grated from a block tastes infinitely better than the pre-shredded stuff)
4 cloves garlic, minced (yes, four! Garlic lovers can add an extra clove or two)
1 tsp Italian seasoning (my little jar from the farmer’s market works magic)
1/2 tsp salt (I use kosher salt for better flavor distribution)
1/4 tsp black pepper (freshly cracked if you’ve got it)
1 tbsp olive oil (the good extra virgin kind you’d drizzle on salad)
1/2 cup chicken broth (low-sodium so you can control the salt)

That’s it! No fancy ingredients – just simple, flavorful components that transform into something magical in the slow cooker. I always keep these staples on hand for last-minute meals.

Crockpot Creamy Garlic Parmesan Chicken - detail 1

Equipment You’ll Need

Honestly, you probably have everything already – that’s the beauty of this recipe! My well-loved 6-quart crockpot does the heavy lifting here. You’ll also want:

A trusty measuring cup set (I use the same plastic ones from college!)
One medium mixing bowl (any old bowl will do)
A wooden spoon or spatula for stirring
A sharp knife and cutting board for mincing garlic

See? No fancy gadgets needed – just basic kitchen tools you likely have hiding in your drawers already.

How to Make Crockpot Creamy Garlic Parmesan Chicken

Alright, let’s get cooking! This recipe couldn’t be simpler, but I’ve picked up a few tricks over the years to make it absolutely foolproof. Follow these steps and you’ll have the most delicious, creamy chicken ready when you walk back in the kitchen hours later.

Step 1: Prep the Chicken

First things first – grab those chicken breasts and pat them dry with paper towels. This little step makes a big difference! Damp chicken won’t absorb flavors as well, and we want every bit of that garlic parmesan goodness to soak in.

Now just place them in your crockpot – no need to arrange them perfectly. I usually just drop them in and nudge them around so they’re in a single layer. If they overlap a bit, no worries – they’ll cook down and separate as they become tender.

Step 2: Mix the Sauce

Here’s where the magic happens! In a medium bowl, combine the heavy cream, freshly grated parmesan (seriously, the block cheese makes all the difference), and all those minced garlic cloves. I like to mince my garlic right before mixing – it keeps that bright, pungent flavor that mellows beautifully as it cooks.

Sprinkle in the Italian seasoning, salt, and pepper, then give everything a good stir until it’s well combined. Don’t worry if the parmesan doesn’t completely melt – it’ll break down beautifully during the long cook time. The mixture should look creamy with little flecks of herbs and cheese throughout.

Step 3: Slow Cook to Perfection

Pour that luscious sauce over your chicken, then drizzle with olive oil and add the chicken broth. The broth helps prevent drying while adding extra flavor depth. Now just pop the lid on!

Here’s my golden rule: 6 hours on low for fork-tender chicken, or 3 hours on high if you’re in a pinch. I prefer low and slow – the extra time lets the flavors meld perfectly. Resist the urge to peek too often – every lift of the lid adds 15-20 minutes to your cook time!

When time’s up, use two forks to shred the chicken right in the crockpot – it’ll be so tender it practically falls apart. Give everything a good stir to coat all that chicken in the now-incredibly-flavorful sauce. Oh, and don’t be surprised if you catch yourself sneaking little tastes – I always do!

Crockpot Creamy Garlic Parmesan Chicken - detail 2

Tips for the Best Crockpot Creamy Garlic Parmesan Chicken

After making this recipe at least a dozen times (okay, maybe two dozen), I’ve learned all the little tricks to make it absolutely foolproof. First – always use full-fat heavy cream. That light stuff just doesn’t give you the same rich, velvety sauce we’re after. And here’s my secret weapon: add a handful of fresh spinach during the last 30 minutes of cooking. It wilts perfectly and adds a pop of color and nutrition.

Other pro tips: If your sauce seems thin, mix a teaspoon of cornstarch with cold water and stir it in, then let it cook for another 15 minutes. And for extra flavor, toast your garlic lightly in the olive oil before adding it to the sauce mixture – just 30 seconds makes such a difference! Finally, don’t skip the fresh grating of the parmesan – the pre-shredded kind has anti-caking agents that can make your sauce grainy.

Serving Suggestions for Crockpot Creamy Garlic Parmesan Chicken

Now for the fun part – how to serve this gorgeous chicken! My absolute favorite way is piled high over fettuccine noodles – the creamy sauce clings to every strand perfectly. But don’t stop there! Try it with:

Fluffy mashed potatoes (the ultimate comfort food combo)
Steamed rice to soak up all that delicious sauce
A bed of roasted veggies like broccoli or zucchini
Crusty bread for dipping (my kids fight over the last piece!)

Finish with a sprinkle of fresh parsley or extra parmesan for that restaurant-worthy touch. Honestly, it’s so good you could eat it straight from the crockpot with a spoon – not that I’ve done that or anything…

Storage and Reheating

This creamy garlic parmesan chicken keeps beautifully in the fridge – if you’re lucky enough to have leftovers! Just transfer it to an airtight container (I love my glass ones with snap lids) and it’ll stay fresh for up to 3 days. When reheating, go low and slow – microwave at 50% power in 30-second bursts, stirring between each, to prevent the sauce from separating. You can also warm it gently on the stovetop with a splash of broth to loosen it up. The flavors actually deepen overnight – bonus!

Crockpot Creamy Garlic Parmesan Chicken FAQs

I get asked about this recipe all the time – here are the questions that pop up most often from friends and family (and my own trial-and-error experiences)!

Can I use chicken thighs instead of breasts?
Absolutely! I actually prefer thighs sometimes – they stay extra juicy. Use 6-8 boneless, skinless thighs (about 2 lbs total). The cook time stays the same, but you might need to skim a bit more fat from the sauce.

How can I thicken the sauce if it’s too runny?
Easy fix! Mix 1 tsp cornstarch with 1 tbsp cold water, stir it into the crockpot, and cook uncovered for 15 more minutes. Or do what I do – let it sit with the lid off for 20 minutes before serving. The sauce naturally thickens as it cools slightly.

Can I make this dairy-free?
You bet! Swap the heavy cream for full-fat coconut milk (the canned kind) and use nutritional yeast instead of parmesan. It won’t taste identical, but still delicious – my dairy-free sister-in-law gives it two thumbs up!

Why does my sauce sometimes look grainy?
Ah, the pre-shredded parmesan curse! Those anti-caking agents can cause this. Always grate your own from a block – it melts so much smoother. Also, super high heat can make dairy separate, so stick to low setting when possible.

Nutritional Information

Now, I’m no nutritionist, but here’s the breakdown per serving based on how I typically make this creamy dreamy chicken: about 420 calories, 36g protein, and 28g fat (that’s where all the flavor lives!). Remember – these are just estimates. Your exact numbers will dance around a bit depending on your specific ingredients and how generous you are with that parmesan topping!