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Crockpot Creamy Garlic Parmesan Chicken - Comfort Food Made Easy

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

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

Method
 

  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.