Garlic Parmesan Chicken Crockpot

Garlic Parmesan Chicken Crockpot

Tender chicken slow-cooked in a rich, creamy garlic parmesan sauce that's effortless to make and perfect for busy weeknights.

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Prep Time 10

Cook Time 4

Total Time 4 10

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

1.5 lbs chicken breasts or thighs boneless and skinless
8 oz cream cheese softened, full-fat preferred
1 cup shredded parmesan cheese freshly shredded recommended
4 cloves garlic minced
0.5 cup heavy cream or whole milk
1 tbsp Italian seasoning
0.5 tsp salt
0.25 tsp black pepper
2 tbsp fresh basil or lemon juice optional, for brightness

Equipment

Crockpot or slow cooker (4-6 quart)
mixing bowl
Measuring cups and spoons

Method

Place chicken breasts or thighs in a single layer at the bottom of your crockpot.
In a mixing bowl, combine softened cream cheese, shredded parmesan cheese, minced garlic, Italian seasoning, salt, and pepper until well mixed.
Stir in heavy cream or milk to the cheese mixture to create a pourable sauce consistency.
Pour the creamy sauce mixture over the chicken, spreading with a spoon to ensure even coverage.
Cover and cook on low for 4-6 hours or on high for 2-3 hours, until chicken reaches an internal temperature of 165°F and is tender.
About 30 minutes before serving, stir the sauce to incorporate any separated liquids.
Optional: Stir in fresh chopped basil or a squeeze of lemon juice for brightness just before serving.
Serve over pasta, rice, or mashed potatoes. For a more rustic presentation, shred the chicken right in the crockpot with two forks and toss with the sauce.

Notes

Chicken thighs stay juicier than breasts during long cooking times. For a thicker sauce, add an extra 2 oz of cream cheese. Store leftovers in an airtight container for 3-4 days, or freeze for up to 3 months.