Description
A simple yet indulgent slow cooker chicken recipe with a creamy garlic-Parmesan sauce that’s perfect over pasta or potatoes.
Ingredients
- 4 boneless, skinless chicken breasts (1.5–2 lb total)
- 1 cup heavy cream (or 1 cup half-and-half + 1 tbsp cornstarch)
- 1 cup low-sodium chicken broth
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 tbsp dried Italian herbs
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Pat chicken breasts dry and season lightly with salt and pepper on both sides. Arrange them in a single layer in the slow cooker.
- In a medium bowl, whisk together the heavy cream, chicken broth, grated Parmesan, minced garlic, dried Italian herbs, and a pinch of black pepper until smooth.
- Pour the creamy mixture evenly over the chicken.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is fork-tender and reaches an internal temperature of 165°F.
- Optional: Shred the chicken and return to the sauce, stirring to combine.
- Sprinkle with chopped parsley and serve.
Notes
Avoid lifting the lid during cooking to prevent extending the cook time. If the sauce is thin, cook on high for 15–30 minutes to reduce.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian