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Crockpot Garlic Parmesan Chicken

Tender chicken in a creamy garlic Parmesan sauce, made effortlessly in the slow cooker. Perfect for busy nights.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken thighs (or breasts)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 6 cloves garlic minced
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water slurry
  • 2 tablespoons chopped fresh parsley for garnish

Equipment

  • 6-quart slow cooker
  • whisk
  • measuring cups and spoons
  • cutting board
  • sharp knife
  • small bowl
  • garlic press (optional)

Method
 

  1. Pat the chicken dry with paper towels. Season both sides with salt, pepper, and garlic powder.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the chicken for 2-3 minutes per side, until golden brown. Transfer to the slow cooker.
  3. In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Pour in the chicken broth and scrape up any browned bits from the bottom. Pour this mixture over the chicken in the slow cooker.
  4. Cover and cook on low for 3-4 hours or high for 1.5-2 hours, until the chicken is tender and shreds easily.
  5. Carefully remove the chicken to a plate and shred with two forks. Cover to keep warm.
  6. Whisk the heavy cream, grated Parmesan, and Italian seasoning into the liquid in the slow cooker. Add the cornstarch slurry and whisk until combined.
  7. Cover and cook on high for 15-20 minutes, until the sauce thickens enough to coat the back of a spoon. Stir occasionally.
  8. Return the shredded chicken to the slow cooker and stir to coat. Let it heat through for 5 minutes. Garnish with parsley and serve.

Notes

For a lighter version, swap heavy cream for half-and-half, but the sauce will be thinner. Add a slurry if needed. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave. This dish is not suitable for freezing, as the cream sauce may separate upon thawing.