Creamy Garlic Parmesan Chicken (Printable Format)

Tender slow-cooked chicken in a rich, creamy garlic Parmesan sauce for an effortless weeknight meal.

# What You Need:

→ Chicken

01 - 4 boneless skinless chicken breasts (approximately 2 pounds)

→ Sauce

02 - 1 cup low-sodium chicken broth
03 - 1 cup heavy cream
04 - 1/2 cup freshly grated Parmesan cheese
05 - 5 cloves garlic, minced
06 - 1 teaspoon Italian seasoning
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper

→ Finishing

10 - 2 tablespoons cornstarch (optional, for thickening)
11 - 2 tablespoons water (optional, for slurry)
12 - 2 tablespoons chopped fresh parsley (for garnish)

# How-To Steps:

01 - Place chicken breasts in the bottom of the slow cooker in a single layer, ensuring even distribution for consistent cooking.
02 - In a medium bowl, whisk together chicken broth, heavy cream, Parmesan, garlic, Italian seasoning, onion powder, salt, and pepper until thoroughly combined and smooth.
03 - Pour the sauce mixture evenly over the chicken, ensuring all pieces are coated.
04 - Cover and cook on low for 4-6 hours or on high for 2-3 hours until chicken reaches internal temperature of 165°F and is tender.
05 - Optional: During the last 30 minutes, whisk cornstarch and water to form a slurry. Stir into the slow cooker and continue cooking until sauce thickens.
06 - Transfer chicken to plates, top with creamy sauce, and garnish with chopped fresh parsley.

# Expert Suggestions:

01 -
  • You dump everything in the crockpot and walk away until dinner time
  • The sauce becomes impossibly rich without standing over a stove stirring for hours
  • Leftovers reheat beautifully for tomorrow lunch
02 -
  • Cream can sometimes separate in slow cookers but stirring everything well before serving brings it right back together
  • The sauce will thicken slightly as it stands so do not worry if it looks thinner than you expect right out of the crockpot
  • Chicken breasts can dry out if overcooked so check at the earlier end of your cooking time the first time you make this
03 -
  • Use chicken thighs if you want even more juiciness and they are more forgiving with longer cook times
  • Grate your own parmesan from a wedge because the pre-grated stuff contains anti-caking agents that make sauce grainy

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