Crockpot Creamy Garlic Parmesan Chicken
Four chicken breasts gently cooked with cream, garlic, and Italian seasoning, then shredded into a Parmesan finishing sauce.
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts fully thawed
- 1 cup heavy cream
- 1 cup Parmesan cheese finely grated
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- fresh parsley chopped, for garnish
As Needed
- water as needed to loosen the sauce
Instructions
Cook the chicken
- Arrange 4 fully thawed boneless, skinless chicken breasts in the slow cooker. Mix the heavy cream, garlic, Italian seasoning, salt, and pepper and pour over the chicken; reserve the Parmesan.
- Cover and cook on LOW for approximately 3–4 hours, checking at 3 hours. Remove each breast when its thickest part reaches 165°F.
Finish the sauce
- Switch off the cooker. Gradually stir the grated Parmesan into the warm cream and juices until melted.
- Shred the chicken and stir it into the sauce. Add water as needed to loosen, garnish with parsley, and divide into 4 servings.
Notes
- Refrigerate promptly in covered containers at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F.