Crockpot Creamy Garlic Parmesan Chicken – Comforting, Simple, and So Satisfying

This is the kind of dinner that makes the whole house smell amazing and brings everyone to the table fast. Crockpot Creamy Garlic Parmesan Chicken is rich, cozy, and surprisingly easy to pull together. The slow cooker handles most of the work while you go about your day.

Come dinner time, you’ve got tender chicken in a velvety garlic-Parmesan sauce ready for pasta, rice, or roasted veggies. It’s weeknight-friendly, crowd-pleasing, and great for leftovers too.

Crockpot Creamy Garlic Parmesan Chicken - Comforting, Simple, and So Satisfying

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings 6 servings

Ingredients

  

• 2 pounds boneless, skinless chicken (breasts or thighs)
• 1 tablespoon olive oil (optional, for searing)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
• 5–6 cloves garlic, minced (about 2 tablespoons)
• 1 cup low-sodium chicken broth
• 4 ounces cream cheese, softened and cubed
• 3/4 cup heavy cream (or half-and-half for a lighter sauce)
• 3/4–1 cup freshly grated Parmesan cheese, plus extra for serving
• 1–2 tablespoons unsalted butter (optional, for extra silkiness)
• 1 tablespoon lemon juice (freshly squeezed)
• 1/4 teaspoon red pepper flakes (optional, for gentle heat)
• Fresh parsley, chopped, for garnish
• Cooked pasta, rice, or mashed potatoes, for serving

Instructions

 

• Prep the chicken: Pat chicken dry. Season both sides with salt, pepper, and Italian seasoning.
• Optional sear: Heat olive oil in a skillet over medium-high. Sear chicken 2–3 minutes per side until lightly golden. This step adds flavor but is not required.
• Layer the slow cooker: Add chicken to the crockpot. Sprinkle in the minced garlic. Pour in the chicken broth.
• Add the creamy base: Dot the cream cheese cubes over the chicken. Sprinkle in red pepper flakes if using.
• Cook low and slow: Cover and cook on Low for 3.5–4.5 hours or on High for 2–3 hours, until chicken is tender and reaches 165°F.
• Finish the sauce: Transfer chicken to a plate. Whisk the liquids in the crockpot until smooth, then stir in heavy cream, Parmesan, butter, and lemon juice. Whisk until the sauce is creamy and slightly thickened. Adjust salt and pepper.
• Shred or slice: Shred chicken with two forks or slice it. Return it to the sauce and stir to coat.
• Serve: Spoon over pasta, rice, or mashed potatoes. Top with extra Parmesan and chopped parsley.
• Optional add-ins: Stir in a handful of baby spinach during the last 10 minutes, or fold in sautéed mushrooms for extra savoriness.

What Makes This Special

This recipe delivers maximum comfort with minimal effort. The sauce is silky and deeply flavored from garlic, Parmesan, and a touch of cream cheese.

It’s balanced, not heavy, thanks to chicken broth and a squeeze of lemon. You can set it and forget it, and it still feels like a made-from-scratch dinner. Best of all, it’s flexible—use chicken breasts or thighs, add spinach or mushrooms, and serve it your favorite way.

Ingredients

• 2 pounds boneless, skinless chicken (breasts or thighs)
• 1 tablespoon olive oil (optional, for searing)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
• 5–6 cloves garlic, minced (about 2 tablespoons)
• 1 cup low-sodium chicken broth
• 4 ounces cream cheese, softened and cubed
• 3/4 cup heavy cream (or half-and-half for a lighter sauce)
• 3/4–1 cup freshly grated Parmesan cheese, plus extra for serving
• 1–2 tablespoons unsalted butter (optional, for extra silkiness)
• 1 tablespoon lemon juice (freshly squeezed)
• 1/4 teaspoon red pepper flakes (optional, for gentle heat)
• Fresh parsley, chopped, for garnish
• Cooked pasta, rice, or mashed potatoes, for serving

Step-by-Step Instructions

1. Prep the chicken: Pat chicken dry.

   Season both sides with salt, pepper, and Italian seasoning.

2. Optional sear: Heat olive oil in a skillet over medium-high. Sear chicken 2–3 minutes per side until lightly golden. This step adds flavor but is not required.
3. Layer the slow cooker: Add chicken to the crockpot.

   Sprinkle in the minced garlic. Pour in the chicken broth.

4. Add the creamy base: Dot the cream cheese cubes over the chicken. Sprinkle in red pepper flakes if using.
5. Cook low and slow: Cover and cook on Low for 3.5–4.5 hours or on High for 2–3 hours, until chicken is tender and reaches 165°F.
6. Finish the sauce: Transfer chicken to a plate.

   Whisk the liquids in the crockpot until smooth, then stir in heavy cream, Parmesan, butter, and lemon juice. Whisk until the sauce is creamy and slightly thickened. Adjust salt and pepper.

7. Shred or slice: Shred chicken with two forks or slice it.

   Return it to the sauce and stir to coat.

8. Serve: Spoon over pasta, rice, or mashed potatoes. Top with extra Parmesan and chopped parsley.
9. Optional add-ins: Stir in a handful of baby spinach during the last 10 minutes, or fold in sautéed mushrooms for extra savoriness.

Keeping It Fresh

Leftovers hold up beautifully. Store the chicken and sauce in an airtight container in the fridge for up to 4 days.

Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce. For freezing, cool completely and freeze for up to 2 months. Thaw overnight in the fridge, then reheat slowly and finish with a touch of fresh lemon and Parmesan to brighten it back up.

Benefits of This Recipe

• Hands-off cooking: Your slow cooker does the heavy lifting while you get on with your day.
• Family-friendly flavors: Creamy garlic and Parmesan are familiar and comforting without being bland.
• Flexible serving options: Pairs with pasta, rice, potatoes, zucchini noodles, or roasted vegetables.
• Meal prep hero: Tastes even better the next day as the flavors meld.
• Easy to scale: Double the recipe for company or portion into lunches for the week.

What Not to Do

• Don’t overcook: Chicken breasts can dry out if cooked too long.

  Start checking at the earlier time mark.

• Don’t add all the dairy at the start: Cream and Parmesan added too early can separate. Add them at the end for a silky sauce.
• Don’t skip seasoning: Taste and adjust salt, pepper, and lemon at the end. A small tweak can make a big difference.
• Don’t use pre-shredded Parmesan if you can help it: Freshly grated melts better and tastes richer.
• Don’t forget texture: If the sauce gets too thick, loosen with a bit more broth.

  If it’s too thin, let it simmer uncovered on High for 10–15 minutes.

Variations You Can Try

• Bacon and Spinach: Crisp 4 slices of bacon, crumble, and stir in with a few cups of baby spinach at the end.
• Mushroom Delight: Sauté 8 ounces sliced mushrooms and add them when you finish the sauce for an earthy boost.
• Sun-Dried Tomato: Stir in 1/3 cup chopped sun-dried tomatoes and a teaspoon of the oil for a tangy, savory kick.
• Herb Forward: Swap Italian seasoning for fresh thyme and chopped rosemary. Add a touch of sage in cooler months.
• Lighter Option: Use half-and-half instead of heavy cream and reduce Parmesan slightly. Add extra lemon and herbs to keep it bright.
• Spicy Cream: Add 1–2 teaspoons Calabrian chili paste or extra red pepper flakes for heat lovers.
• Low-Carb: Serve over cauliflower mash or roasted broccoli and skip the pasta.