Slow Cooker Garlic Parmesan Chicken

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This Slow Cooker Garlic Parmesan Chicken is rich, creamy, and full of cozy flavor with almost no effort. Tender shredded chicken simmers in a silky garlic-Parmesan sauce that’s perfect for spooning over pasta, rice, or mashed potatoes. Let your slow cooker do the work and come home to a comforting, restaurant-worthy meal.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 cup chicken broth (low-sodium recommended)
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 4 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Place the chicken breasts in the bottom of the slow cooker in a single layer. Season both sides lightly with salt and black pepper.
  2. In a medium bowl, whisk together the chicken broth, heavy cream, grated Parmesan, minced garlic, and Italian seasoning until smooth and well combined.
  3. Pour the creamy garlic Parmesan mixture evenly over the chicken in the slow cooker, making sure the chicken is well coated with sauce.
  4. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is very tender and cooked through (internal temperature reaches 165°F / 74°C).
  5. Once cooked, transfer the chicken breasts to a cutting board and use two forks to shred them into bite-size pieces.
  6. Return the shredded chicken to the slow cooker and stir well so it’s fully coated in the creamy sauce. Taste and adjust seasoning with additional salt and pepper if needed.
  7. Serve hot, garnished with chopped fresh parsley, over cooked pasta, rice, or with crusty bread to soak up the sauce.

Variation

  1. Use boneless, skinless chicken thighs instead of breasts for an extra-juicy, richer result (cook time remains about the same).
  2. Add vegetables such as sliced mushrooms, baby spinach, or sun-dried tomatoes during the last 30–45 minutes of cooking for extra flavor and color.
  3. Turn it into a baked pasta: mix the finished chicken and sauce with cooked pasta, top with mozzarella, and bake until bubbly and golden.

Cooking Notes

  1. Avoid opening the slow cooker frequently, as this releases heat and can significantly increase cook time.
  2. Cooking on LOW generally results in more tender chicken than cooking on HIGH, though both options work well for this recipe.
  3. If your slow cooker runs hot, start checking the chicken for doneness a bit earlier to prevent overcooking and drying out.

Serving Suggestions

  1. Serve over fettuccine, penne, or your favorite pasta with extra Parmesan and cracked black pepper.
  2. Pair with mashed potatoes, rice, or creamy polenta to soak up every bit of the garlic-Parmesan sauce.
  3. Add a crisp green salad or steamed vegetables (like broccoli or green beans) to balance the richness of the dish.

Tips

  • Spray the slow cooker insert lightly with cooking spray for easier cleanup and to minimize sticking.
  • If you prefer a smoother, more velvety sauce, whisk the cream, broth, and Parmesan very well before adding to the slow cooker to minimize lumps.
  • For extra garlic flavor, add an additional clove or two, or finish the dish with a sprinkle of garlic powder to taste.

Prep Time:

  • Prep Time: 10 minutes
  • Cook Time: 6–7 hours (LOW) or 3–4 hours (HIGH)
  • Total Time: 6 hours 10 minutes (LOW) or 3 hours 10 minutes (HIGH)

Nutritional Information (Per Serving)

  • Calories: 480
  • Protein: 40 g
  • Sodium: 720 mg

Frequently Asked Questions

  1. Can I use half-and-half or milk instead of heavy cream?
    | Heavy cream gives the richest, thickest sauce. You can use half-and-half, but the sauce will be thinner and may separate slightly; avoid using just milk.
  2. Can I make this recipe on the stovetop?
    | Yes. Simmer the chicken in the sauce in a covered skillet over low heat until cooked through, then shred and return it to the pan, stirring until coated.
  3. How do I store and reheat leftovers?
    | Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth or cream if needed.
  4. Can I freeze Garlic Parmesan Chicken?
    | Yes. Cool completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently, stirring to bring the sauce back together.

Conclusion

Slow Cooker Garlic Parmesan Chicken delivers maximum comfort with minimal work. Juicy, shredded chicken bathes in a rich, garlicky Parmesan cream sauce that’s tailor-made for piling over pasta, rice, or potatoes. With simple prep and hands-off cooking, it’s an easy, crowd-pleasing weeknight dinner that tastes like you fussed all day.

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Slow Cooker Garlic Parmesan Chicken

  • Author: Avery
  • Total Time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)
  • Yield: 4 servings 1x
  • Diet: Omnivore
Print Recipe

Description

This Slow Cooker Garlic Parmesan Chicken is rich, creamy, and full of cozy flavor with almost no effort. Tender shredded chicken simmers in a silky garlic-Parmesan sauce that’s perfect for spooning over pasta, rice, or mashed potatoes. Let your slow cooker do the work and come home to a comforting, restaurant-worthy meal.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 cup chicken broth (low-sodium recommended)
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 4 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Place the chicken breasts in the bottom of the slow cooker in a single layer. Season both sides lightly with salt and black pepper.
  2. In a medium bowl, whisk together the chicken broth, heavy cream, grated Parmesan, minced garlic, and Italian seasoning until smooth and well combined.
  3. Pour the creamy garlic Parmesan mixture evenly over the chicken in the slow cooker, making sure the chicken is well coated with sauce.
  4. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is very tender and cooked through (internal temperature reaches 165°F / 74°C).
  5. Once cooked, transfer the chicken breasts to a cutting board and use two forks to shred them into bite-size pieces.
  6. Return the shredded chicken to the slow cooker and stir well so it’s fully coated in the creamy sauce. Taste and adjust seasoning with additional salt and pepper if needed.
  7. Serve hot, garnished with chopped fresh parsley, over cooked pasta, rice, or with crusty bread to soak up the sauce.

Notes

  • Use freshly grated Parmesan cheese for the best flavor and smoothest sauce; pre-grated cheese can sometimes be grainy or clump.
  • If the sauce seems thin after cooking, remove the lid and cook on HIGH for 15–20 minutes, or stir in a tablespoon of cream cheese or grated Parmesan to thicken.
  • Season lightly at first, especially if your Parmesan and broth are salty; you can always add more salt at the end.
  • Prep Time: 10 minutes
  • Cook Time: 6 hours (low) or 3 hours (high)
  • Category: Dinner, Main Course
  • Method: Slow Cooker
  • Cuisine: American, Italian-inspired

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 480 kcal
  • Sugar: 2 g
  • Sodium: 720 mg
  • Fat: 33 g
  • Saturated Fat: 17 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 5 g
  • Fiber: 0 g
  • Protein: 40 g
  • Cholesterol: 190 mg

Keywords: slow cooker garlic parmesan chicken, creamy chicken, crockpot chicken, easy weeknight dinner

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