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Creamy crockpot garlic parmesan chicken simmers in a slow cooker, showcasing the delicious and easy recipe.

Crockpot Garlic Parmesan Chicken

This creamy Crockpot Garlic Parmesan Chicken recipe is an easy and delicious weeknight meal. Tender chicken breasts are slow-cooked in a rich and flavorful garlic Parmesan sauce, creating a restaurant-quality dish with minimal effort.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 4 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh parsley, for garnish

Equipment

  • Crockpot (Slow Cooker)
  • Medium bowl
  • Measuring cups and spoons
  • Fork
  • Knife
  • Cutting board

Method
 

  1. Place the chicken breasts in the bottom of your crockpot.
  2. In a medium bowl, combine the softened cream cheese, heavy cream, Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper. Mix well until smooth and creamy.
  3. Pour the cream cheese mixture evenly over the chicken breasts, ensuring they are fully coated.
  4. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be cooked through and easily shredded with a fork.
  5. Once the chicken is cooked, shred it directly in the crockpot using two forks.
  6. Stir the shredded chicken into the sauce, ensuring it's fully coated.
  7. If desired, stir in your favorite add-ins, like sun-dried tomatoes or spinach, during the last 30 minutes of cooking.
  8. Garnish with fresh parsley before serving.

Notes

For best results, use fresh, high-quality Parmesan cheese. To prevent lumps, ensure the cream cheese is fully softened before mixing. If the sauce is too thin, thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes of cooking. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop, adding a splash of milk or cream if needed.