Description
A comforting dish of tender chicken simmered in a creamy garlic Parmesan sauce, perfect for cozy dinners.
Ingredients
Scale
- 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