I’m not kidding when I say this Crockpot Chicken Breast turns out insanely creamy garlic parmesan chicken that people actually fight over, so I’m saving it under Low Carb Slow Cooker Recipes.
I am obsessed with this Crockpot Creamy Garlic Parmesan Chicken because it’s so ridiculous and rich I can’t shut up about it. I love the way the grated Parmesan cheese melts into the sauce and the minced garlic punches every bite.
It’s exactly what I mean when I say I want low maintenance dinner that still tastes like I tried. And it fits into my Low Carb Slow Cooker Recipes and Chicken Breast Crockpot Recipes and tastes like cheat without the carbs.
But the best part is the creamy, salty sauce that clings to the chicken breast. Give me more.
Ingredients
- Basically the protein star, it’s hearty and soaks up the sauce.
- Adds simple seasoning, it’ll bring out the chicken’s natural taste.
- A little bite and warmth, it’ll cut through the richness.
- Quick garlic boost, it’ll round out flavor without raw garlic texture.
- Herby mix that’ll feel homey and familiar.
- Olive oil helps brown things and adds gentle fruity fat.
- Gives silky richness and it’s that comforting buttery taste.
- Fresh punch of garlic, it’s what makes it taste homemade.
- Cream cheese makes the sauce creamy and slightly tangy, so cozy.
- Heavy cream thickens the sauce, so it’s extra dreamy.
- Chicken broth adds savory depth without making it too salty.
- Parmesan gives a nutty, salty finish with real cheesy punch.
- Plus lemon juice brightens things and cuts through the richness.
- Parsley adds a fresh green pop, and it looks pretty.
- Pinch of red pepper flakes brings warmth, and you’ll get a kick.
Ingredient Quantities
- 2 to 3 lb boneless skinless chicken breasts (about 4 medium)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic minced (or more if you like it garlicky)
- 8 oz cream cheese, softened
- 1/2 cup heavy cream
- 1/2 cup low sodium chicken broth
- 3/4 cup grated Parmesan cheese, packed
- 1 tbsp fresh lemon juice (optional but brightens it up)
- 2 tbsp chopped fresh parsley for garnish, optional
- Pinch of red pepper flakes if you want a little heat, optional
How to Make this
1. Season the chicken breasts with the kosher salt, black pepper, garlic powder, and Italian seasoning on both sides; pat them so the seasoning sticks.
2. Heat the olive oil and 1 tablespoon of the butter in a skillet over medium high heat until shimmering, then sear the chicken 1 to 2 minutes per side just to get a little brown, it adds flavor but you dont need to cook through.
3. Transfer the seared chicken to the crockpot in a single layer.
4. In the same skillet lower heat to medium, add the remaining butter and the minced garlic, sauté about 30 seconds until fragrant but not burnt.
5. Add the softened cream cheese to the skillet in chunks, pour in the heavy cream and chicken broth, then whisk until mostly smooth and creamy. Stir in the grated Parmesan, lemon juice if using, and a pinch of red pepper flakes if you want heat. Taste for salt but remember Parmesan and broth are salty.
6. Pour that creamy garlic Parmesan sauce over the chicken in the crockpot, spreading it so the breasts are mostly covered.
7. Cook on low for 3 to 4 hours or on high for
1.5 to
2.5 hours, until the chicken reaches 165 F and is tender. Dont overcook or it will dry out.
8. Remove the chicken to a cutting board, shred with two forks or slice, then return to the crockpot and stir into the sauce so the shredded pieces soak up the creaminess.
9. If the sauce is too thin, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir into the crockpot, then cook another 10 to 15 minutes on high, or just thicken on the stove for a few minutes. Taste and adjust seasoning.
10. Serve hot over cauliflower rice, zucchini noodles, or a bed of greens, sprinkle chopped fresh parsley for color and extra lemon if desired. Enjoy and save leftovers, the flavors actually get better the next day.
Equipment Needed
1. Crockpot or slow cooker (large enough for 4 chicken breasts)
2. Large skillet (for searing and making the sauce)
3. Tongs (to flip and move chicken)
4. Whisk (to smooth the cream cheese into the sauce)
5. Wooden spoon or heatproof spatula (for stirring)
6. Measuring cups and measuring spoons (for cream, broth, spices)
7. Chef’s knife and cutting board (for trimming and slicing)
8. Two forks (to shred the chicken)
9. Small bowl and spoon (to mix the cornstarch slurry)
10. Grater or microplane (for fresh Parmesan, optional)
FAQ
Crockpot Creamy Garlic Parmesan Chicken Recipe Substitutions and Variations
- Chicken breasts: use boneless skinless chicken thighs instead — they stay juicier and need the same cook time, just shred or slice the same as breasts.
- Cream cheese: swap with plain full fat Greek yogurt or sour cream for a tangier, lighter sauce, but stir it in at the end so it doesn’t split.
- Heavy cream: replace with half and half or whole milk plus 1 tablespoon melted butter per 1/2 cup for similar richness.
- Parmesan cheese: try Pecorino Romano or grated Asiago for a saltier, sharper flavor, use a little less if you dont like it too salty.
Pro Tips
1) Sear for flavor not doneness. Get your skillet smoking hot and brown the breasts just 1 to 2 minutes per side, you want color, not to cook them through. That browned crust gives the sauce way more depth. Don’t crowd the pan or you’ll steam instead of brown.
2) Soften the cream cheese fully and warm the liquids. If the cream cheese has cold lumps the sauce will be grainy, so either leave it at room temp an hour or microwave in short bursts. Warm the cream and broth a little before whisking in, it makes a silky sauce faster.
3) Watch the cook time and temp. Crockpots vary a lot, so check at the low end of the time. Chicken hits 165 F and then it stops getting better; overcook it and it’s dry. If you’re unsure, cook on low and check often near the end.
4) Fix salt, thickness and reheating smarter. Parmesan and broth add salt, so taste before adding more. To thicken, slurry cornstarch in cold water then stir in and cook a bit, or finish the sauce on the stove for more control. Leftovers taste even better, reheat gently over low so the sauce doesn’t split, add a splash of cream or broth if it’s too thick.
Crockpot Creamy Garlic Parmesan Chicken Recipe
I'm not kidding when I say this Crockpot Chicken Breast turns out insanely creamy garlic parmesan chicken that people actually fight over, so I'm saving it under Low Carb Slow Cooker Recipes.
4
servings
927
kcal
Equipment: 1. Crockpot or slow cooker (large enough for 4 chicken breasts)
2. Large skillet (for searing and making the sauce)
3. Tongs (to flip and move chicken)
4. Whisk (to smooth the cream cheese into the sauce)
5. Wooden spoon or heatproof spatula (for stirring)
6. Measuring cups and measuring spoons (for cream, broth, spices)
7. Chef’s knife and cutting board (for trimming and slicing)
8. Two forks (to shred the chicken)
9. Small bowl and spoon (to mix the cornstarch slurry)
10. Grater or microplane (for fresh Parmesan, optional)
Ingredients
-
2 to 3 lb boneless skinless chicken breasts (about 4 medium)
-
1 tsp kosher salt
-
1/2 tsp black pepper
-
1 tsp garlic powder
-
1 tsp Italian seasoning
-
1 tbsp olive oil
-
2 tbsp unsalted butter
-
3 cloves garlic minced (or more if you like it garlicky)
-
8 oz cream cheese, softened
-
1/2 cup heavy cream
-
1/2 cup low sodium chicken broth
-
3/4 cup grated Parmesan cheese, packed
-
1 tbsp fresh lemon juice (optional but brightens it up)
-
2 tbsp chopped fresh parsley for garnish, optional
-
Pinch of red pepper flakes if you want a little heat, optional
Directions
- Season the chicken breasts with the kosher salt, black pepper, garlic powder, and Italian seasoning on both sides; pat them so the seasoning sticks.
- Heat the olive oil and 1 tablespoon of the butter in a skillet over medium high heat until shimmering, then sear the chicken 1 to 2 minutes per side just to get a little brown, it adds flavor but you dont need to cook through.
- Transfer the seared chicken to the crockpot in a single layer.
- In the same skillet lower heat to medium, add the remaining butter and the minced garlic, sauté about 30 seconds until fragrant but not burnt.
- Add the softened cream cheese to the skillet in chunks, pour in the heavy cream and chicken broth, then whisk until mostly smooth and creamy. Stir in the grated Parmesan, lemon juice if using, and a pinch of red pepper flakes if you want heat. Taste for salt but remember Parmesan and broth are salty.
- Pour that creamy garlic Parmesan sauce over the chicken in the crockpot, spreading it so the breasts are mostly covered.
- Cook on low for 3 to 4 hours or on high for
- 5 to
- 5 hours, until the chicken reaches 165 F and is tender. Dont overcook or it will dry out.
- Remove the chicken to a cutting board, shred with two forks or slice, then return to the crockpot and stir into the sauce so the shredded pieces soak up the creaminess.
- If the sauce is too thin, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir into the crockpot, then cook another 10 to 15 minutes on high, or just thicken on the stove for a few minutes. Taste and adjust seasoning.
- Serve hot over cauliflower rice, zucchini noodles, or a bed of greens, sprinkle chopped fresh parsley for color and extra lemon if desired. Enjoy and save leftovers, the flavors actually get better the next day.
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: 432g
- Total number of serves: 4
- Calories: 927kcal
- Fat: 56.1g
- Saturated Fat: 29.5g
- Trans Fat: 0.12g
- Polyunsaturated: 1.6g
- Monounsaturated: 6.95g
- Cholesterol: 362mg
- Sodium: 1129mg
- Potassium: 841mg
- Carbohydrates: 3.9g
- Fiber: 0.5g
- Sugar: 1.3g
- Protein: 99.3g
- Vitamin A: 625IU
- Vitamin C: 0.8mg
- Calcium: 323mg
- Iron: 3.1mg
