Dish Snapshot
There’s nothing quite like the slow, savory perfume of garlic and Parmesan filling your kitchen as a crockpot simmers away—velvety cream wrapping tender chicken in a sauce that clings to every forkful. This Crockpot Creamy Garlic Parmesan Chicken delivers that comfort-food embrace: a silky sauce, melt-in-your-mouth chicken, and a hit of bright parsley on top. Imagine the first bite—warm, creamy, garlicky, with a pleasant umami from the Parmesan—and the small sigh of contentment that follows. It’s a recipe that feels like home and makes you want to set an extra place at the table.
Perfect for chilly weeknights, relaxed weekend entertaining, or as a make-ahead main for busy days. Low-effort in the morning, spectacular by dinner—this dish is ideal when you want something impressive without fuss. If you enjoy serving creamy chicken over pasta, try this creamy garlic parmesan chicken pasta take on a similar idea for a full meal.
Dish details at a glance—keep reading for the full recipe, nutrition, tips, and tasty variations.
Nutrition Highlights
The nutrition estimates below are per serving, based on the recipe yielding 4 servings. Ingredient nutrient values were cross-checked with USDA FoodData Central entries for boneless skinless chicken breast, heavy cream, and Parmesan cheese; general food-safety and dietary guidance referenced from the CDC and Mayo Clinic.
Estimated nutrition per serving (approximate):
- Calories: 600 kcal
- Protein: 64 g
- Total fat: 35 g
- Saturated fat: ~20 g
- Total carbohydrates: 4 g
- Fiber: 0 g
- Sugars: ~1 g
- Sodium: ~900–1,200 mg (variable depending on added salt and Parmesan brand)
- Cholesterol: ~220 mg
Notes:
- These are estimates intended to guide portioning and dietary planning. Values can vary by the exact weight of chicken breasts and the brand of Parmesan and cream used.
- If you’re monitoring sodium or saturated fat, consider reducing added salt, using part-skim Parmesan or less cheese, or substituting half-and-half for some of the heavy cream (which will lower calories and fat but change texture).
- For authoritative nutrition info and recommended intake ranges, consult resources from the CDC and Mayo Clinic.
Why You’ll Love It
This dish checks so many boxes: luscious texture, robust flavor, and wonderfully simple technique. The garlic and Parmesan create a savory backbone that’s deeply comforting; the heavy cream emulsifies with cheese to create a sauce that’s indulgent yet sophisticated. It’s perfect for cozy family dinners, for bringing to a potluck where it can be kept warm in the crockpot, or when you want to impress guests with minimal hands-on time. For busy households, the set-it-and-forget-it nature makes weeknight dinners feel luxurious without the stress.
Method & Process
Ingredients
- 4 boneless, skinless chicken breasts (about 24 ounces / ~680 g total)
- 1 cup heavy cream (240 ml)
- 1 cup grated Parmesan cheese (about 100 g)
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Optional ingredients and substitutions:
- 1/2 cup chicken broth (to thin sauce if desired)
- 1/2 cup part-skim ricotta or Greek yogurt (to lighten texture—stir in at end)
- Lemon zest or 1 tablespoon lemon juice (for brightness)
- Red pepper flakes (for heat)
- For a crisped finish or alternative presentation, see the creamy parmesan-crusted method at creamy parmesan-crusted chicken.
Step-by-step cooking directions
- Place the chicken breasts in a single layer in the crockpot.
- In a bowl, whisk together the heavy cream, grated Parmesan, minced garlic, Italian seasoning, salt, and pepper until relatively smooth.
- Pour the cream and Parmesan mixture evenly over the chicken breasts, making sure they’re well coated.
- Cover and cook on low for 4–6 hours or on high for 2–3 hours, until the chicken reaches an internal temperature of 165°F (74°C) and is tender.
- If you prefer a thicker sauce, remove the chicken briefly and simmer the sauce on high for 15–20 minutes, or stir in a slurry of 1 tablespoon cornstarch + 1 tablespoon cold water and cook until thickened.
- Garnish with chopped fresh parsley before serving.
Practical tips
- Avoid over-stirring the sauce while cooking; heavy cream and cheese can separate if agitated excessively while hot.
- Use an instant-read thermometer to confirm chicken is 165°F (74°C) at the thickest point for safety and perfect doneness.
- If your Parmesan is very salty, reduce the added salt and taste the sauce at the end.
- For the creamiest result, grate fresh Parmesan rather than using pre-shredded (it melts better).
Best Pairings
Serve this dish several ways to suit the moment:
- Over pasta (fettuccine, linguine, or penne) for a classic comfort meal—toss pasta with sauce and chicken.
- Over mashed potatoes or creamy polenta for a cozy, hearty plate.
- With a side of roasted or steamed vegetables (broccoli, green beans, asparagus) to add color and freshness.
- Spooned over toasted sourdough or garlic bread to sop up the sauce.
- For lighter meals, serve shredded or sliced over a bed of mixed greens or zucchini noodles.
Presentation tips:
- Slice the chicken against the grain for tender slices.
- Drizzle a little olive oil and a sprinkle of cracked black pepper on top for shine.
- Garnish with bright parsley and a light lemon zest to balance richness.
Storage Instructions
Follow food-safety guidelines to store leftovers properly.
- Room temperature: Do not leave cooked chicken out at room temperature for more than 2 hours (1 hour if ambient temperature is above 90°F / 32°C), per CDC recommendations.
- Refrigeration: Store cooled leftovers in airtight containers in the refrigerator for up to 3–4 days.
- Freezer: Freeze portions in airtight containers or heavy-duty freezer bags for 2–3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Gently reheat on the stovetop over low heat, stirring frequently, or in the microwave in short bursts. Add a splash of chicken broth or cream when reheating to restore sauce texture.
Chef’s Advice
- Choose even-sized chicken breasts or pound them slightly for uniform cooking.
- Freshly grated Parmesan matters: pre-grated varieties contain anti-caking agents that can affect melting and texture.
- If you want a silkier, less heavy sauce, use a 50/50 mix of heavy cream and whole milk, but add a tablespoon of cornstarch to help thicken.
- For added flavor depth, briefly sear the chicken in a hot skillet before placing in the crockpot—this is optional but adds color and a bit of caramelized flavor.
- Taste and adjust seasoning at the end; Parmesan varies widely in saltiness.
Fun Flavor Ideas
Give the base recipe new personality with these variations:
- Lemon Herb: Add 1 tablespoon lemon juice, 1 teaspoon lemon zest, and 1 tablespoon chopped fresh basil and thyme for a brighter, fresher sauce.
- Mushroom & Spinach: Stir in 8 ounces sliced mushrooms and 2 cups baby spinach during the last hour of cooking for an earthy, veggie-packed version.
- Lighter Twist: Use half heavy cream and half unsweetened almond milk, substitute 1/2 cup grated Pecorino Romano or reduced-fat Parmesan, and add 2 tablespoons Greek yogurt at the end to maintain creaminess while cutting calories.
- Spicy Sun-Dried Tomato: Add 1/3 cup chopped sun-dried tomatoes and 1/2 teaspoon red pepper flakes for tang and heat.
- Vegan-friendly (conceptual): Replace chicken with firm, extra-firm tofu or large portobello caps; use full-fat coconut milk and a vegan Parmesan alternative; watch salt closely.
All Your Questions Answered
Q: Can I use frozen chicken breasts?
A: Yes—cook times will increase. Cook on low for 6–8 hours or until internal temperature reaches 165°F (74°C). Ensure the crockpot reaches safe temperatures quickly; ideally thaw ahead if possible.
Q: My sauce separated—how can I fix it?
A: Bring it to a gentle simmer and whisk in a small slurry (1 tsp cornstarch + 1 tbsp cold water) until it thickens. If the sauce is curdled, blend briefly with an immersion blender to smooth it.
Q: How can I reduce calories or saturated fat?
A: Use half-and-half or a mixture of milk and a small amount of cream, reduce the Parmesan to 1/2 cup and add extra herbs for flavor, or use a lighter cheese option.
Q: Can I double the recipe?
A: Yes, but ensure your crockpot is not more than two-thirds full to allow safe, even cooking. Increase cook time slightly for larger volumes.
Q: Is this dish freezer-friendly?
A: Yes—freeze in portioned containers for 2–3 months. Thaw overnight in the refrigerator before reheating gently.
Conclusion
If you try this Crockpot Creamy Garlic Parmesan Chicken, I’d love to hear how it turned out—share photos and notes so we can build a community of weeknight-cooking champions. For another slow-cooker take on garlic and Parmesan flavors, check this hearty slow-cooker variation at Slow Cooker Garlic Parmesan Chicken. And if you’re collecting family-friendly, low-effort mains, this tried-and-true family recipe offers a great reference for technique and timing: Crock Pot Garlic Parmesan Chicken – Favorite Family Recipes.
Happy cooking—and don’t forget to tuck a little parsley on top before serving!
Print
Crockpot Creamy Garlic Parmesan Chicken
- Total Time: 375 minutes
- Yield: 4 servings 1x
- Diet: Poultry
Description
A comforting dish of tender chicken simmered in a creamy garlic Parmesan sauce, perfect for cozy dinners.
Ingredients
- 4 boneless, skinless chicken breasts (about 24 ounces / ~680 g total)
- 1 cup heavy cream (240 ml)
- 1 cup grated Parmesan cheese (about 100 g)
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- 1/2 cup chicken broth (optional)
- 1/2 cup part-skim ricotta or Greek yogurt (optional)
- Lemon zest or 1 tablespoon lemon juice (optional)
- Red pepper flakes (optional)
Instructions
- Place the chicken breasts in a single layer in the crockpot.
- Whisk together heavy cream, grated Parmesan, minced garlic, Italian seasoning, salt, and pepper in a bowl until smooth.
- Pour the cream mixture evenly over the chicken breasts, ensuring they are well coated.
- Cover and cook on low for 4–6 hours or on high for 2–3 hours, until the chicken reaches an internal temperature of 165°F (74°C).
- If a thicker sauce is desired, remove chicken and simmer the sauce for 15–20 minutes or add a slurry of cornstarch and water until thickened.
- Garnish with chopped parsley before serving.
Notes
For lighter options, consider using part-skim Parmesan or substitute half-and-half for some of the cream. Store leftovers in the refrigerator for up to 3–4 days or freeze for 2–3 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 1g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 64g
- Cholesterol: 220mg
