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Crockpot Garlic Parmesan Chicken - Comforting, Creamy, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 to 2.5 pounds boneless, skinless chicken breasts (or thighs for extra tenderness)
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream (or half-and-half for a lighter sauce)
  • 3/4 cup freshly grated Parmesan cheese (plus extra for serving)
  • 6 cloves garlic, minced (adjust to taste)
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil (optional, for searing)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika (optional, for color and warmth)
  • 1 teaspoon kosher salt (more to taste)
  • 1/2 teaspoon black pepper
  • 2 tablespoons cornstarch + 2 tablespoons cold water (slurry, optional for thickening)
  • Fresh parsley, chopped, for garnish
  • Lemon juice (a squeeze at the end brightens the sauce, optional)

Method
 

  1. Season the chicken: Pat the chicken dry. Sprinkle both sides with salt, pepper, Italian seasoning, onion powder, and paprika.
  2. Optional sear: Heat olive oil in a skillet over medium-high. Sear chicken 1–2 minutes per side until lightly golden. This step adds flavor but isn’t required.
  3. Build the base: Add chicken to the crockpot. Pour in chicken broth. Scatter minced garlic and dot with butter.
  4. Slow cook: Cover and cook on Low for 3.5–5 hours or High for 2–3 hours, until the chicken is just cooked through and reaches 165°F.
  5. Make it creamy: Stir in heavy cream and Parmesan. If you want a thicker sauce, whisk the cornstarch and water, then stir it in now.
  6. Finish cooking: Cover and cook on High for 15–25 minutes, until the sauce thickens and turns silky. Taste and adjust salt and pepper.
  7. Brighten and serve: Add a small squeeze of lemon juice if you like. Garnish with parsley. Serve over pasta, rice, mashed potatoes, or steamed veggies.