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Creamy Garlic Parmesan Chicken in the Crockpot

Tender chicken breasts seared then slow-cooked in a rich, creamy garlic Parmesan sauce for an elegant, high-protein dinner with minimal prep.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 1.5 lbs total
  • 1 cup chicken broth low-sodium if watching salt
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese freshly grated from block
  • 4 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp cornstarch optional, for thickening
  • fresh parsley chopped, for garnish

Equipment

  • 6-quart Slow Cooker
  • large skillet
  • mixing bowl
  • whisk
  • Meat thermometer

Method
 

  1. Heat olive oil in a large skillet over medium-high heat until shimmering.
  2. Pat chicken breasts completely dry with paper towels and sear for 2-3 minutes per side until golden brown. The chicken does not need to be cooked through at this stage.
  3. Transfer the seared chicken to the crockpot, arranging in a single layer if possible.
  4. In a mixing bowl, whisk together the chicken broth, heavy cream, minced garlic, grated Parmesan cheese, oregano, basil, salt, and pepper until well combined.
  5. Pour the sauce mixture over the chicken in the crockpot, making sure liquid surrounds all pieces.
  6. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until chicken reaches 165°F internal temperature.
  7. If a thicker sauce is desired, mix 1 tbsp cornstarch with 1 tbsp cold water to create a slurry. Stir into the crockpot and cook for an additional 10 minutes.
  8. Stir the sauce well before serving to redistribute the melted cheese and garlic. Garnish with fresh chopped parsley.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat low and slow on the stovetop with a splash of broth to prevent sauce from separating.
Serving Suggestions: Serve over fettuccine, mashed potatoes, or rice. For keto or low-carb, serve over steamed broccoli, asparagus, or cauliflower rice.
Substitutions: Heavy cream can be swapped for half-and-half or evaporated milk (simmer longer to thicken). Chicken thighs work well; boneless cook in same time, bone-in require about 6 hours on LOW.
Important: Use freshly grated Parmesan from a block, not pre-shredded, as it melts much more smoothly into the sauce. The searing step adds significant flavor but can be skipped if short on time.