Crockpot Creamy Garlic Parmesan Chicken

A tender and flavorful chicken dish that simmers in a creamy garlic parmesan sauce, perfect for busy weeknights.

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Prep Time 10

Cook Time 4

Total Time 4 10

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 485

Main Ingredients

1.5 lbs Boneless skinless chicken breasts or thighs Thighs stay juicier in the crockpot.
1 cup Heavy cream Can substitute with coconut milk for a dairy-free option.
1/2 cup Chicken broth (low sodium)
1/2 cup Grated Parmesan cheese (freshly grated is best) Avoid pre-shredded cheese for smoother melting.
4 oz Cream cheese, softened and cubed Ensure it is at room temperature.
4 cloves Garlic, minced
1 tsp Italian seasoning
1/2 tsp Onion powder
1/2 tsp Salt (adjust to taste)
1/4 tsp Black pepper
2 cups Fresh baby spinach (optional) Adds nutrition and texture.
to taste Fresh parsley for garnish

Seasoning and Layering

Place the chicken in a single layer at the bottom of the slow cooker.
In a small mixing bowl, whisk together heavy cream, chicken broth, minced garlic, Italian seasoning, onion powder, salt, and black pepper.
Pour the mixture over the chicken and top with cubed cream cheese.

Slow Cooking

Cover the crockpot and set it to LOW for 4 to 5 hours or HIGH for 2 to 3 hours.
About 30 minutes before the cooking time is up, remove the lid and shred the chicken slightly, or leave it whole.
Stir in the grated Parmesan cheese and fresh spinach, allowing the heat to wilt the spinach and melt the cheese.

Finishing and Plating

Once the sauce is thick and the chicken is cooked, stir to incorporate the cream cheese.
Taste the sauce and adjust seasoning if necessary.
Serve the chicken on a platter, spoon the sauce on top, and garnish with parsley and extra Parmesan.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze due to the cream-based sauce.