Crockpot Garlic Parmesan Chicken

Why I Love This Recipe

I love how simple this recipe is—it’s one of those set-it-and-forget-it meals that still tastes like I spent hours in the kitchen. The chicken turns out tender and juicy every time, and the creamy garlic-Parmesan sauce is something I could honestly eat with a spoon. It pairs well with rice, mashed potatoes, or pasta, so I can switch it up depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 boneless, skinless chicken breasts

• 1 cup chicken broth

• 1/2 cup grated Parmesan cheese

• 1 tablespoon minced garlic

• 1 teaspoon Italian seasoning

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 cup heavy cream

• 2 tablespoons chopped fresh parsley (for garnish)

Directions

1. I start by placing the chicken breasts directly into the crockpot.

2. In a mixing bowl, I combine the chicken broth, grated Parmesan cheese, minced garlic, Italian seasoning, salt, and black pepper.

3. I pour this mixture evenly over the chicken in the crockpot.

4. I cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is fully cooked and tender.

5. When the chicken is done, I remove it and set it aside for a moment. Then I stir the heavy cream into the sauce left in the crockpot.

6. I return the chicken to the crockpot and coat it in the creamy garlic-Parmesan sauce.

7. I serve it hot, garnished with fresh chopped parsley.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours and 10 minutes
Calories: 460 kcal per serving

Variations

• I sometimes add baby spinach or sun-dried tomatoes in the last 30 minutes of cooking for extra flavor and texture.

• When I want more of a cheesy kick, I stir in a bit of mozzarella or cream cheese with the heavy cream.

• For a spicy twist, I add crushed red pepper flakes or a splash of hot sauce.

• If I’m out of chicken breasts, I use boneless chicken thighs—they stay super juicy in the crockpot.

• I serve it over buttered noodles or creamy mashed potatoes for an ultra-comforting meal.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it on the stovetop over low heat or microwave it in short bursts, stirring in a splash of cream or broth if the sauce thickens too much.
This dish also freezes well—I cool it completely before freezing in single portions. When ready to eat, I thaw and reheat gently to preserve the creamy texture.

FAQs

Can I use pre-shredded Parmesan?

Yes, I do sometimes, but freshly grated Parmesan melts smoother and gives a better flavor. Pre-shredded works in a pinch.

Can I add vegetables to this dish?

Absolutely. I like adding chopped mushrooms, spinach, or even broccoli near the end of cooking time so they don’t get mushy.

What’s the best way to serve this chicken?

I usually serve it over rice, pasta, or mashed potatoes. The creamy sauce works well with just about anything.

Can I make this recipe ahead of time?

Yes, I prep everything the night before and keep it in the fridge. In the morning, I just pop the crockpot insert in and turn it on.

How do I know when the chicken is done?

The chicken should be very tender and reach an internal temperature of 165°F. It should shred easily with a fork when fully cooked.

Conclusion

Crockpot Garlic Parmesan Chicken has quickly become one of my go-to comfort meals. It’s creamy, flavorful, and completely foolproof. I love that it’s both simple enough for weeknights and impressive enough for when I have guests. It’s the kind of dish that always leaves me satisfied and looking forward to leftovers.