I can’t get over how this Crockpot Creamy Garlic Parmesan Chicken turns out so rich, silky, and full of savory flavor with barely any effort. One bite and this low carb chicken dinner feels like the kind of recipe everyone secretly hopes is on the menu.
I’m obsessed with this Crockpot Creamy Garlic Parmesan Chicken because it tastes rich without acting fussy. The sauce is thick, glossy, and loaded with that salty Parmesan bite I always crave, while the chicken turns out tender enough to shred with a fork and still feel juicy.
I love how the garlic hits first, then the creaminess rolls in and makes every bite feel a little ridiculous in the best way. And honestly, I’m here for recipes that taste like I put in way more effort than I did.
Big flavor. Minimal drama.
My favorite kind of slow cooker dinner.
Ingredients
- Chicken breasts keep it hearty, lean, and super easy to shred later.
- Salt wakes everything up so the creamy sauce doesn’t taste flat.
- Black pepper adds a tiny bite without taking over the whole dish.
- Olive oil helps with browning, if you want that extra cozy flavor.
- Fresh garlic brings the big, savory smell everyone notices first.
- Chicken broth keeps things juicy and gives the sauce real comfort-food vibes.
- Heavy cream makes it rich, smooth, and honestly kind of dreamy.
- Cream cheese thickens the sauce and gives it that tangy little kick.
- Parmesan adds salty, nutty flavor that makes this taste restaurant-level.
- Italian seasoning brings herby balance, so it’s not just cream on chicken.
- Garlic powder doubles down on that mellow, cozy garlic flavor.
- Onion powder adds background savoriness without chopping an onion.
Love that.
- Cornstarch is there if you like a thicker, clingy sauce.
- Cold water helps the cornstarch mix in smoothly, no weird clumps.
- Plus parsley makes it look fresh, not just beige and creamy.
Ingredient Quantities
- 4 boneless skinless chicken breasts (about 1.5 to 2 pounds)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil (optional, for browning)
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1 cup grated Parmesan cheese (about 100 grams)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons cornstarch (for thickening, optional)
- 2 tablespoons cold water (to mix with cornstarch, optional)
- 2 tablespoons chopped fresh parsley, for garnish (optional)
How to Make this
1. Season the chicken breasts with salt and black pepper on both sides.
2. Optional: Heat olive oil in a skillet over medium-high heat and brown chicken 1 to 2 minutes per side; transfer to the crockpot.
3. In the crockpot, add minced garlic, chicken broth, heavy cream, softened cream cheese, grated Parmesan, Italian seasoning, garlic powder, and onion powder. Nestle the chicken into the sauce.
4. Cover and cook on low for 3 to 4 hours or on high for
1.5 to 2 hours, until the chicken reaches 165 F and is tender.
5. Remove the chicken to a plate and use a whisk or spoon to thoroughly combine and smooth the sauce in the crockpot.
6. Optional thickening: Whisk the cornstarch with cold water to make a slurry, then stir into the sauce and cook on high for 10 to 15 minutes until thickened.
7. Return the chicken to the crockpot and spoon sauce over the top, or shred the chicken with two forks and stir into the sauce for a saucier result.
8. Taste and adjust seasoning with additional salt and pepper if needed.
9. Serve the chicken topped with chopped fresh parsley if desired.
Equipment Needed
1. Crockpot or slow cooker
2. Heavy skillet or frying pan (for optional browning)
3. Tongs or spatula (to handle the chicken)
4. Chef knife and cutting board (for garlic and parsley)
5. Measuring cups and measuring spoons
6. Mixing bowl and silicone spatula or spoon (to soften and combine cheeses)
7. Small bowl and fork or whisk (to make the cornstarch slurry and to smooth sauce)
8. Instant read thermometer (to check chicken reaches 165 F)
9. Serving spoon and two forks (for shredding and serving)
FAQ
Crockpot Creamy Garlic Parmesan Chicken Recipe Substitutions and Variations
- Chicken breasts: boneless skinless thighs, turkey cutlets, or firm white fish fillets (adjust cook time for thickness)
- Heavy cream: half and half plus 2 tablespoons butter, whole milk with 1 tablespoon flour for thickening, or coconut cream for dairy free
- Cream cheese: mascarpone, ricotta blended until smooth, or Greek yogurt (thicker strain to reduce whey)
- Parmesan cheese: Pecorino Romano, Asiago, or a blended hard Italian cheese mix
Pro Tips
1. For deeper flavor, brown the chicken briefly in a hot skillet before adding to the crockpot. That quick sear gives the sauce a richer, almost roasted taste and keeps the breasts from becoming stringy.
2. Soften cream cheese completely at room temperature and cut it into small cubes before adding. It will melt into the sauce faster and more smoothly, avoiding lumps and speeding up finishing time.
3. If you want a silkier sauce without thinning, whisk a few tablespoons of the finished hot liquid into the cornstarch slurry to temper it, then stir that back into the crockpot. That prevents clumping and gives a glossy, restaurant-style finish.
4. For best texture and even cooking, choose chicken breasts that are similar in thickness or pound them gently to uniform thickness. Rotating the breasts once during cooking helps them cook evenly and stay juicy.
Crockpot Creamy Garlic Parmesan Chicken Recipe
I can’t get over how this Crockpot Creamy Garlic Parmesan Chicken turns out so rich, silky, and full of savory flavor with barely any effort. One bite and this low carb chicken dinner feels like the kind of recipe everyone secretly hopes is on the menu.
4
servings
798
kcal
Equipment: 1. Crockpot or slow cooker
2. Heavy skillet or frying pan (for optional browning)
3. Tongs or spatula (to handle the chicken)
4. Chef knife and cutting board (for garlic and parsley)
5. Measuring cups and measuring spoons
6. Mixing bowl and silicone spatula or spoon (to soften and combine cheeses)
7. Small bowl and fork or whisk (to make the cornstarch slurry and to smooth sauce)
8. Instant read thermometer (to check chicken reaches 165 F)
9. Serving spoon and two forks (for shredding and serving)
Ingredients
-
4 boneless skinless chicken breasts (about 1.5 to 2 pounds)
-
1 teaspoon salt
-
1/2 teaspoon black pepper
-
1 tablespoon olive oil (optional, for browning)
-
4 cloves garlic, minced
-
1 cup chicken broth
-
1 cup heavy cream
-
4 ounces cream cheese, softened
-
1 cup grated Parmesan cheese (about 100 grams)
-
1 teaspoon Italian seasoning
-
1/2 teaspoon garlic powder
-
1/2 teaspoon onion powder
-
2 tablespoons cornstarch (for thickening, optional)
-
2 tablespoons cold water (to mix with cornstarch, optional)
-
2 tablespoons chopped fresh parsley, for garnish (optional)
Directions
- Season the chicken breasts with salt and black pepper on both sides.
- Optional: Heat olive oil in a skillet over medium-high heat and brown chicken 1 to 2 minutes per side; transfer to the crockpot.
- In the crockpot, add minced garlic, chicken broth, heavy cream, softened cream cheese, grated Parmesan, Italian seasoning, garlic powder, and onion powder. Nestle the chicken into the sauce.
- Cover and cook on low for 3 to 4 hours or on high for
- 5 to 2 hours, until the chicken reaches 165 F and is tender.
- Remove the chicken to a plate and use a whisk or spoon to thoroughly combine and smooth the sauce in the crockpot.
- Optional thickening: Whisk the cornstarch with cold water to make a slurry, then stir into the sauce and cook on high for 10 to 15 minutes until thickened.
- Return the chicken to the crockpot and spoon sauce over the top, or shred the chicken with two forks and stir into the sauce for a saucier result.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve the chicken topped with chopped fresh parsley if desired.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 390g
- Total number of serves: 4
- Calories: 798kcal
- Fat: 49.1g
- Saturated Fat: 26.1g
- Trans Fat: 0.3g
- Polyunsaturated: 6g
- Monounsaturated: 16.7g
- Cholesterol: 291.9mg
- Sodium: 1437mg
- Potassium: 747mg
- Carbohydrates: 11.1g
- Fiber: 0.5g
- Sugar: 4g
- Protein: 74g
- Vitamin A: 1200IU
- Vitamin C: 2mg
- Calcium: 392.5mg
- Iron: 2.28mg
