Slow Cooker Garlic Parmesan Chicken
This Slow Cooker Garlic Parmesan Chicken is a rich and cozy crockpot dinner made with tender seared chicken breasts simmered in a velvety garlic Parmesan cream sauce. Perfect for pasta, rice, or mashed potatoes, this creamy slow cooker chicken is ideal for weeknight comfort meals and family dinners.
Equipment
- Large Skillet
- 6-quart slow cooker
- Wooden spoon
- Whisk
- Measuring Cups and Spoons
- Instant-read thermometer
Ingredients
Chicken
- 4 boneless skinless chicken breasts trimmed of excess fat
- 1 tsp salt
- 1/2 tsp black pepper freshly ground
- 1 tsp Italian seasoning
- 1 tbsp olive oil
- 2 tbsp unsalted butter
Garlic Parmesan Sauce
- 5 cloves garlic minced
- 1/2 cup chicken broth
- 1 cup heavy cream room temperature
- 3/4 cup Parmesan cheese freshly grated
Instructions
- Pat the chicken breasts completely dry with paper towels. Season both sides evenly with salt, black pepper, and Italian seasoning. Press the seasoning gently into the meat to help it adhere and develop flavor while cooking.
- Heat olive oil and butter in a large skillet over medium heat until the butter is melted and lightly bubbling. Place the chicken in a single layer and sear for 3 to 4 minutes per side until golden brown. Do not move the chicken too early, as this prevents proper browning. The chicken does not need to be fully cooked at this stage.
- Transfer the seared chicken to the bottom of the slow cooker in a single layer to ensure even cooking.
- In the same skillet, reduce the heat slightly and add the minced garlic. Sauté for about 60 seconds until fragrant, stirring constantly to prevent burning.
- Pour in the chicken broth to deglaze the pan. Use a wooden spoon to scrape up all browned bits from the bottom of the skillet. Allow the broth to simmer for 2 minutes so the flavors concentrate slightly.
- Reduce heat to low and slowly whisk in the heavy cream. Add the grated Parmesan cheese gradually, stirring continuously until fully melted and smooth. Let the sauce gently simmer for 2 to 3 minutes until it begins to thicken slightly.
- Carefully pour the garlic Parmesan sauce evenly over the chicken in the slow cooker. Ensure the chicken is mostly covered to keep it moist during cooking.
- Cover with the lid and cook on LOW for 4 to 5 hours. The chicken is done when it reaches an internal temperature of 165°F and is fork tender. Avoid cooking on HIGH to prevent the cream sauce from separating.
- Before serving, gently stir the sauce to recombine any natural separation. Spoon extra sauce over each piece of chicken and garnish as desired. Serve immediately over pasta, rice, or mashed potatoes.
Notes
Best cooking setting: Always use LOW heat for cream-based slow cooker recipes to maintain a smooth sauce texture.
Lighter option: Substitute half and half for heavy cream for a slightly lighter sauce.
Storage: Store leftovers in an airtight container for up to 4 days. Reheat gently over low heat and add a splash of broth if needed.
Freezing: Freeze portions for up to 2 months. Thaw overnight in the refrigerator before reheating slowly.