Description
Tender, juicy chicken breasts slow-cooked with garlic, Italian herbs, and savory seasonings, then coated in a rich, velvety Parmesan cream sauce. This easy crockpot dinner is perfect served over pasta, rice, or mashed potatoes.
Ingredients
4 boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
4 ounces cream cheese, softened
1/2 cup grated Parmesan cheese
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons chopped fresh parsley
Instructions
- Place the boneless, skinless chicken breasts in an even layer in the bottom of the slow cooker.
- Sprinkle the garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper evenly over the chicken breasts.
- Scatter the minced garlic over the seasoned chicken. Carefully pour the chicken broth around the chicken to keep the seasonings in place.
- Cover the slow cooker and cook on LOW for 5 to 6 hours or HIGH for 2 1/2 to 3 hours, until the chicken reaches an internal temperature of 165°F (74°C).
- Carefully remove the cooked chicken breasts from the slow cooker and transfer them to a plate.
- Add the heavy cream, softened cream cheese, and grated Parmesan cheese to the warm cooking liquid in the slow cooker. Stir until the cream cheese melts and the sauce becomes smooth and creamy.
- In a small bowl, whisk together the cornstarch and cold water until smooth. Pour the mixture into the creamy garlic sauce and stir thoroughly to combine.
- Return the cooked chicken breasts to the slow cooker and spoon the creamy garlic sauce over each piece.
- Cover and cook on HIGH for an additional 15 to 20 minutes, or until the sauce thickens to your preferred consistency. Stir occasionally if needed.
- Spoon the thickened garlic Parmesan sauce generously over the chicken. Garnish with freshly chopped parsley and serve warm over mashed potatoes, rice, or pasta.
Notes
Chicken thighs: Substitute boneless, skinless chicken thighs for chicken breasts if desired. Cook until the internal temperature reaches at least 165°F (74°C).
Mushroom variation: Add 1 to 2 cups of sliced mushrooms along with the chicken for a delicious earthy flavor.
Spinach variation: Stir in 2 cups of fresh baby spinach during the final 15 to 20 minutes of cooking.
Spicy variation: Add 1/4 teaspoon crushed red pepper flakes or a pinch of cayenne pepper to the seasoning mixture.
Sun-dried tomato variation: Add 1/2 cup chopped sun-dried tomatoes to the creamy sauce for a tangy, savory flavor.
Lighter option: Use reduced-fat cream cheese and replace part or all of the heavy cream with half-and-half. Add dairy near the end of cooking to reduce the risk of curdling.
Extra cheesy option: Stir in an additional 1/4 cup of grated Parmesan cheese during the final cooking stage.
Thicker sauce: Mix an additional teaspoon of cornstarch with a little cold water, stir into the sauce, and cook for another 10 to 15 minutes until thickened.
Serving suggestions: Serve over fluffy white rice, buttery mashed potatoes, fettuccine, penne, or linguine. Pair with steamed broccoli, roasted asparagus, green beans, or a fresh green salad.
Refrigeration: Store cooled leftovers in airtight containers in the refrigerator for up to 3 to 4 days. Refrigerate within 2 hours of cooking and keep the chicken covered in sauce to maintain moisture.
Freezing: Freeze cooled chicken and sauce in freezer-safe containers for up to 2 to 3 months. The creamy sauce may change texture slightly after thawing.
Stovetop reheating: Reheat gently over low to medium-low heat, adding a splash of chicken broth or cream if needed. Heat the chicken to 165°F (74°C) and avoid boiling the sauce.
Microwave reheating: Place a portion in a microwave-safe dish, cover loosely, and heat in short intervals, stirring the sauce between intervals until thoroughly heated.
Reheating from frozen: Thaw overnight in the refrigerator before gently reheating on the stovetop.
Make-ahead tip: Prepare the seasonings and mince the garlic in advance. Keep raw chicken refrigerated separately and add the dairy ingredients only after the chicken has finished cooking.
Cooking tip: Slow cooker cooking times may vary depending on the size of the chicken breasts and the appliance. Always check doneness with a meat thermometer.
- Prep Time: 10 minutes
- Cook Time: 5 hours 20 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with creamy garlic Parmesan sauce
- Calories: 465 kcal
- Sugar: 3 g
- Sodium: 790 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 9 g
- Fiber: 0.5 g
- Protein: 43 g
- Cholesterol: 190 mg
