Crockpot Creamy Garlic Butter Chicken
This Crockpot Creamy Garlic Butter Chicken is a cozy slow cooker dinner made with tender chicken breasts simmered in a rich garlic butter cream sauce with Parmesan and herbs. It is an easy, family-friendly creamy crockpot chicken recipe perfect for weeknights, meal prep, and comfort food cravings.
Equipment
- 6-quart slow cooker
- Measuring Cups and Spoons
- Cutting board
- Chef's Knife
- Wooden Spoon or Silicone Spatula
- Instant-read thermometer (recommended)
Ingredients
Chicken
- 4 boneless skinless chicken breasts trimmed; thighs also work
- 1 tsp salt plus more to taste
- 1/2 tsp black pepper freshly ground
- 1 tsp Italian seasoning
- 1/2 tsp paprika optional for warmth and color
Garlic Butter Cream Sauce
- 5 cloves garlic minced
- 1/2 cup unsalted butter sliced into pats (1 stick)
- 1 cup chicken broth low sodium if preferred
- 3/4 cup heavy cream added near the end for best texture
- 1/2 cup Parmesan cheese freshly grated melts best
- 1 tbsp fresh parsley chopped, for serving
- 1/4 tsp red pepper flakes optional for gentle heat
Instructions
- Prep the chicken for the best texture. Pat the chicken breasts dry with paper towels. This removes excess moisture so the sauce stays creamy instead of watery. If your chicken breasts are very thick, you can pound them lightly to a more even thickness for consistent cooking.
- Season the chicken evenly. Sprinkle both sides with salt, black pepper, Italian seasoning, and paprika (if using). Press the seasoning gently into the surface so it stays on during slow cooking and flavors the sauce.
- Layer in the slow cooker. Place the seasoned chicken in the bottom of the crockpot in a single layer. Scatter the minced garlic over the top, then place the sliced butter pats across the chicken so it melts and bastes the meat as it cooks.
- Add liquid without washing off seasoning. Pour the chicken broth around the edges of the crockpot (not directly on top of the chicken). This keeps the seasoning in place while still providing enough liquid to create a rich garlic butter base.
- Slow cook until tender. Cover and cook on LOW for 4 to 5 hours, or until the chicken reaches 165°F and is fork tender. LOW heat is strongly recommended for cream-based crockpot meals because it produces juicier chicken and reduces the chance of sauce separation.
- Stir and prepare to finish the sauce. When the chicken is done, gently spoon some of the buttery cooking liquid over the top and give the liquid a careful stir to combine the melted butter and broth. If you want shredded chicken, remove the chicken briefly, shred with two forks, then return it to the crockpot.
- Add cream at the right time for a smooth finish. Pour in the heavy cream and sprinkle in the Parmesan cheese. Stir slowly until the Parmesan melts into the sauce. If using red pepper flakes, add them now. Cover and cook for 20 to 30 minutes more on LOW so the sauce becomes silky and cohesive.
- Adjust consistency if needed. If the sauce seems too thin, leave the lid slightly ajar for 10 to 15 minutes to allow gentle reduction. If it becomes too thick, add a small splash of broth and stir until it loosens. Taste and adjust salt and pepper as needed.
- Serve with plenty of sauce. Spoon chicken into bowls or plates and ladle the garlic butter cream sauce over the top. Finish with fresh chopped parsley. Serve over mashed potatoes, rice, or buttered noodles. For a lower carb option, serve with roasted vegetables or cauliflower mash.
Notes
Chicken thighs: Boneless skinless thighs stay extra juicy and work great with this sauce.
Lighter option: Use half-and-half instead of heavy cream and reduce butter slightly.
Add veggies: Stir in baby spinach during the final 10 minutes until wilted.
Storage: Refrigerate leftovers up to 4 days. Reheat gently on the stove over low heat and add a splash of broth or cream to loosen the sauce.
Freezing: Freeze up to 2 months. Thaw overnight in the fridge, then reheat slowly to help the sauce stay smooth.