Crockpot Creamy Garlic Parmesan Chicken – Comfort Food Made Easy

If you love set-it-and-forget-it dinners that taste like a restaurant meal, this Crockpot Creamy Garlic Parmesan Chicken is for you. It’s rich, cozy, and loaded with garlicky, cheesy flavor, yet simple enough for a busy weeknight. The slow cooker does the work while you get on with your day.

Serve it over pasta, mashed potatoes, or rice, and you’ve got a family-friendly dinner with minimal effort. Expect tender chicken, a silky sauce, and clean plates.

Crockpot Creamy Garlic Parmesan Chicken - Comfort Food Made Easy

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings 6 servings

Ingredients

  

• 2–2.5 pounds boneless, skinless chicken breasts (or thighs for extra tenderness)
• 1 cup chicken broth (low-sodium recommended)
• 1 cup heavy cream (or half-and-half for lighter)
• 4 ounces cream cheese (softened, for extra richness)
• 3/4–1 cup freshly grated Parmesan cheese (plus more for serving)
• 4–6 garlic cloves, minced (adjust to taste)
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
• 1/2 teaspoon paprika (optional, for color and warmth)
• Salt and black pepper to taste
• 2 tablespoons unsalted butter (optional, for extra richness)
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
• Fresh parsley (chopped, for garnish)
• Cooked pasta, rice, or mashed potatoes for serving

Instructions

 

• Season the chicken: Pat the chicken dry and season both sides with salt, pepper, paprika, and half the Italian seasoning. This builds flavor from the start.
• Add liquids to the crockpot: Pour the chicken broth into the crockpot. Stir in minced garlic and onion powder to evenly distribute the aromatics.
• Layer in the chicken: Place the seasoned chicken in a single layer. If you need to stack, keep the thicker pieces on the bottom so they cook evenly.
• Add cream components: Dot the chicken with the cream cheese and butter. Pour in the heavy cream. Sprinkle in the remaining Italian seasoning.
• Cook low and slow: Cover and cook on Low for 4–5 hours or High for 2.5–3 hours, until the chicken is fork-tender and reaches 165°F.
• Shred or slice: Remove the chicken to a plate. Shred with two forks or slice into thick pieces, depending on your preference.
• Finish the sauce: Whisk the sauce in the crockpot to smooth out the melted cream cheese. Stir in the grated Parmesan until it melts. If you want a thicker sauce, whisk in the cornstarch slurry and cook on High for 10–15 minutes until it thickens slightly.
• Combine and season: Return the chicken to the crockpot and coat in the sauce. Taste and adjust with salt and pepper. The Parmesan is salty, so season at the end.
• Serve: Spoon over pasta, mashed potatoes, or rice. Top with extra Parmesan and chopped parsley for a fresh finish.

What Makes This Recipe So Good

• Hands-off cooking: The slow cooker turns chicken into something incredibly tender without babysitting.
• Creamy, flavorful sauce: Parmesan, garlic, and cream come together into a silky, savory sauce.
• Flexible serving options: Pile it over pasta, mashed potatoes, cauliflower rice, or steamed veggies.
• Consistent results: It’s hard to overcook chicken breasts when they’re bathed in a creamy sauce.
• Meal-prep friendly: Leftovers reheat beautifully and make a great next-day lunch.

What You’ll Need

• 2–2.5 pounds boneless, skinless chicken breasts (or thighs for extra tenderness)
• 1 cup chicken broth (low-sodium recommended)
• 1 cup heavy cream (or half-and-half for lighter)
• 4 ounces cream cheese (softened, for extra richness)
• 3/4–1 cup freshly grated Parmesan cheese (plus more for serving)
• 4–6 garlic cloves, minced (adjust to taste)
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
• 1/2 teaspoon paprika (optional, for color and warmth)
• Salt and black pepper to taste
• 2 tablespoons unsalted butter (optional, for extra richness)
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
• Fresh parsley (chopped, for garnish)
• Cooked pasta, rice, or mashed potatoes for serving

Step-by-Step Instructions

1. Season the chicken: Pat the chicken dry and season both sides with salt, pepper, paprika, and half the Italian seasoning. This builds flavor from the start.
2. Add liquids to the crockpot: Pour the chicken broth into the crockpot.

   Stir in minced garlic and onion powder to evenly distribute the aromatics.

3. Layer in the chicken: Place the seasoned chicken in a single layer. If you need to stack, keep the thicker pieces on the bottom so they cook evenly.
4. Add cream components: Dot the chicken with the cream cheese and butter. Pour in the heavy cream.

   Sprinkle in the remaining Italian seasoning.

5. Cook low and slow: Cover and cook on Low for 4–5 hours or High for 2.5–3 hours, until the chicken is fork-tender and reaches 165°F.
6. Shred or slice: Remove the chicken to a plate. Shred with two forks or slice into thick pieces, depending on your preference.
7. Finish the sauce: Whisk the sauce in the crockpot to smooth out the melted cream cheese. Stir in the grated Parmesan until it melts.

   If you want a thicker sauce, whisk in the cornstarch slurry and cook on High for 10–15 minutes until it thickens slightly.

8. Combine and season: Return the chicken to the crockpot and coat in the sauce. Taste and adjust with salt and pepper. The Parmesan is salty, so season at the end.
9. Serve: Spoon over pasta, mashed potatoes, or rice.

   Top with extra Parmesan and chopped parsley for a fresh finish.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months. Thaw overnight in the fridge, then reheat gently on the stovetop or in the microwave, stirring in a splash of broth or milk to loosen the sauce.
• Reheating: Warm over low heat and stir frequently. Avoid boiling to prevent the sauce from separating.

Health Benefits

• Protein-rich: Chicken provides lean protein to keep you full and support muscle repair.
• Calcium and nutrients: Parmesan adds calcium and umami flavor, so a smaller amount goes a long way.
• Customizable richness: You can lighten the dish by using half-and-half and reducing cream cheese without losing creaminess.
• Balanced meal: Pair with vegetables like steamed broccoli, green beans, or a salad to add fiber and vitamins.

Pitfalls to Watch Out For

• Overcooking on High: Chicken breasts can dry out quickly.

  If possible, choose the Low setting for best texture.

• Grainy sauce: Pre-grated Parmesan can be coated with anti-caking agents. Freshly grated Parmesan melts smoother.
• Too salty: Parmesan and broth add salt. Use low-sodium broth and season at the end.
• Broken sauce: Boiling can cause separation. Keep heat gentle when reheating and avoid rapid simmering.
• Watery sauce: Some chickens release more liquid.

  Use the cornstarch slurry or remove the lid for the last 15–20 minutes to reduce slightly.

Variations You Can Try

• Spinach and sun-dried tomatoes: Stir in a few cups of fresh spinach and chopped sun-dried tomatoes during the last 20 minutes.
• Mushroom twist: Add sliced cremini or baby bella mushrooms at the start for earthy flavor.
• Bacon lovers: Crumble cooked bacon over the finished dish for smoky crunch.
• Herb-forward: Swap Italian seasoning for a mix of fresh basil and parsley added at the end.
• Heat kick: Add red pepper flakes or a spoonful of Calabrian chili paste to the sauce.
• Lighter version: Use half-and-half, reduce cream cheese to 2 ounces, and add extra chicken broth. Thicken with cornstarch if needed.
• Thighs instead of breasts: Boneless, skinless thighs stay ultra-juicy and are more forgiving if cooked a bit longer.
• Gluten-free serving: Serve over mashed potatoes or gluten-free pasta.

FAQ

Can I use frozen chicken?

Yes, but it’s safer and more consistent to thaw first. Frozen chicken can keep the crockpot in the “danger zone” longer and may lead to uneven cooking.

Thaw in the fridge overnight for best results.

Can I make this on the stovetop?

Yes. Sear the seasoned chicken in a large skillet, remove it, then build the sauce with broth, cream, cream cheese, garlic, and seasonings. Simmer gently until the chicken is cooked through, then finish with Parmesan.

How do I prevent the sauce from curdling?

Keep the heat low and avoid boiling.

Add Parmesan at the end and stir until just melted. If reheating, warm gently and add a splash of milk or broth to loosen.

What’s the best side to serve with it?

Mashed potatoes and pasta are classics. For a lighter option, try cauliflower mash, zucchini noodles, or a crisp green salad with a lemony dressing.

Can I add vegetables to the crockpot?

Absolutely.

Mushrooms, spinach, or halved cherry tomatoes work well. Add delicate veggies like spinach near the end so they don’t overcook.

How can I thicken the sauce without cornstarch?

Let the sauce cook uncovered for the last 15–20 minutes to reduce, or whisk in a small amount of finely grated Parmesan to naturally thicken.

Wrapping Up

Crockpot Creamy Garlic Parmesan Chicken is the kind of recipe you’ll keep on repeat. It’s comforting, low-effort, and easy to adapt to your taste.

With a silky sauce and tender chicken, it’s perfect for family dinners or casual entertaining. Keep a bag of pasta or a pot of mashed potatoes on standby, and you’ve got a crowd-pleaser any night of the week. Enjoy the leftovers—if there are any.