Creamy, cozy, and bursting with garlicky goodness, this Crockpot Garlic Parmesan Chicken is the kind of comfort food that feels restaurant-worthy yet couldn’t be easier. Tender slow-cooked chicken simmers in a rich Parmesan cream sauce, then gets shredded into every silky, flavor-packed bite perfect over pasta, rice, or your favorite veggie sides.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Place the chicken breasts in a single layer in the bottom of the crockpot.
- In a mixing bowl, combine the heavy cream, grated Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper. Stir until smooth and well combined.
- Pour the creamy garlic Parmesan mixture evenly over the chicken, making sure all the pieces are coated.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is tender and cooked through (internal temperature reaches 165°F / 74°C).
- Once cooked, transfer the chicken to a plate or cutting board and shred it with two forks.
- Return the shredded chicken to the crockpot and stir it into the sauce until everything is well coated and creamy.
- Taste and adjust seasoning with extra salt and pepper if needed. Serve hot, garnished with chopped fresh parsley over rice, pasta, or your favorite side dish.
Variation
- Garlic Parmesan Chicken Thighs: Swap the chicken breasts for boneless, skinless thighs for extra-juicy, rich flavor. Cooking time stays about the same.
- Spinach & Sun-Dried Tomato Twist: Stir in 2 cups fresh baby spinach and 1/3 cup chopped sun-dried tomatoes during the last 30 minutes of cooking for color and tang.
- Lighter Version: Use half-and-half instead of heavy cream and reduce the Parmesan to 3/4 cup. The sauce will be slightly thinner but still creamy and flavorful.
Cooking Notes
- Avoid overcooking on HIGH; chicken breasts can dry out if left too long. If your cooker runs hot, start checking at the 3-hour mark.
- Keep the lid on as much as possible. Each time you open it, heat escapes and extends the cooking time.
- If the sauce seems too thick, stir in a splash of chicken broth or milk at the end until you reach your desired consistency.
Serving Suggestions
- Serve over fettuccine, penne, or your favorite pasta with extra grated Parmesan on top for an Alfredo-style vibe.
- Pair with mashed potatoes or creamy polenta and a side of steamed green beans or roasted broccoli for a complete comfort-food plate.
- Keep it lighter by spooning the chicken over cauliflower rice, zucchini noodles, or a bed of sautéed spinach.
Tips
- Spray or lightly grease the crockpot insert to make cleanup easier, especially with creamy sauces.
- Make sure the chicken pieces are similar in size so they cook at the same rate and shred evenly.
- This dish reheats beautifully; store leftovers in an airtight container in the fridge for up to 3–4 days and add a splash of cream or milk when reheating if needed.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 6–7 hours on LOW (or 3–4 hours on HIGH)
- Total Time: 6–7 hours
Nutritional Information (Per Serving)
- Calories: 450 kcal (approx.)
- Protein: 36 g (approx.)
- Sodium: 700 mg (approx.)
Frequently Asked Questions
- Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs work wonderfully and stay very tender. Use the same cooking time and shred as directed. - Can I add veggies to the crockpot?
You can. Firm vegetables like broccoli, mushrooms, or spinach should be added in the last 30–60 minutes so they don’t overcook and turn mushy. - Does this recipe freeze well?
The creamy sauce can change texture slightly after freezing, but it still works. Cool completely, freeze up to 2–3 months, then thaw and reheat gently, stirring well. - How can I make the sauce thicker?
After shredding the chicken and stirring it back in, let it sit uncovered on WARM or LOW for 10–15 minutes, or stir in a little extra Parmesan to help it thicken.
Conclusion
This Crockpot Garlic Parmesan Chicken delivers everything you crave in a comfort-food dinner: juicy, slow-cooked chicken, a velvety garlic-Parmesan sauce, and virtually no effort. Just stir the sauce, pour, and let your slow cooker handle the rest. Serve it over pasta, rice, or veggies for a meal that feels indulgent yet is simple enough for any busy weeknight.
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Crockpot Garlic Parmesan Chicken
- Total Time: 6–7 hours
- Yield: 4 servings 1x
- Diet: Omnivore, gluten-free when served with gluten-free sides
Description
Creamy, cozy, and bursting with garlicky goodness, this Crockpot Garlic Parmesan Chicken is the kind of comfort food that feels restaurant-worthy yet couldn’t be easier. Tender slow-cooked chicken simmers in a rich Parmesan cream sauce, then gets shredded into every silky, flavor-packed bite perfect over pasta, rice, or your favorite veggie sides.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Place the chicken breasts in a single layer in the bottom of the crockpot.
- In a mixing bowl, combine the heavy cream, grated Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper. Stir until smooth and well combined.
- Pour the creamy garlic Parmesan mixture evenly over the chicken, making sure all the pieces are coated.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is tender and cooked through (internal temperature reaches 165°F / 74°C).
- Once cooked, transfer the chicken to a plate or cutting board and shred it with two forks.
- Return the shredded chicken to the crockpot and stir it into the sauce until everything is well coated and creamy.
- Taste and adjust seasoning with extra salt and pepper if needed. Serve hot, garnished with chopped fresh parsley over rice, pasta, or your favorite side dish.
Notes
- Use freshly grated Parmesan for the smoothest, richest sauce pre-shredded cheese can be drier and may not melt as well.
- If the sauce looks separated at the end of cooking, a vigorous stir or whisk usually brings it back together.
- For a thicker, clingier sauce, let the shredded chicken sit in the crockpot on WARM for 10–15 minutes before serving.
- Season lightly at first; Parmesan is naturally salty, so you can always add more salt at the end if needed.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours on LOW (or 3–4 hours on HIGH)
- Category: Main Course
- Method: Slow Cooker / Crockpot
- Cuisine: American-inspired
Nutrition
- Serving Size: 1 serving (about 1/4 of the recipe)
- Calories: 450 kcal (approx.)
- Sugar: 2 g (approx.)
- Sodium: 700 mg (approx., varies with Parmesan and added salt)
- Fat: 32 g (approx.)
- Saturated Fat: 18 g (approx.)
- Unsaturated Fat: 13 g (approx.)
- Trans Fat: 0 g (approx.)
- Carbohydrates: 5 g (approx.)
- Fiber: 0 g (approx.)
- Protein: 36 g (approx.)
- Cholesterol: 170 mg (approx.)
Keywords: crockpot garlic parmesan chicken, slow cooker garlic parmesan chicken, creamy chicken crockpot, easy weeknight dinner, low carb chicken recipe