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Plate of Crockpot Creamy Garlic Chicken drizzled with creamy sauce, garnished with parsley and pepper

Crockpot Creamy Garlic Chicken

This Crockpot Creamy Garlic Chicken is your new weeknight hero, delivering time-saving, effortlessly delicious flavors. With tender chicken simmered in a rich garlic cream sauce, it’s the ultimate easy creamy garlic chicken recipe that you can rely on.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons oil
  • 4 boneless skinless chicken breasts about 2 lbs
  • Salt and pepper
  • ¾ cup heavy whipping cream
  • ½ cup low sodium chicken broth
  • 1 tablespoon cornstarch
  • 2 tablespoons freshly minced garlic (4-6 cloves)
  • ½ teaspoon dried parsley
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Method
 

  1. Heat oil in a large skillet over medium-high heat.
  2. Season chicken breasts with salt and pepper, then sear each side in the skillet until golden brown, about 3-4 minutes per side. (You might need to work in batches.)
  3. While the chicken browns, whisk together the heavy whipping cream, chicken broth, cornstarch, garlic, parsley, salt, and pepper in a small bowl until smooth.
  4. Place the browned chicken breasts in your slow cooker and pour the sauce evenly over them.
  5. Cover and cook on low for about 3 hours, or until the chicken reaches an internal temperature of 165°F.
  6. Serve hot, spooning plenty of garlicky cream sauce over each piece. Pair with your favorite sides!

Notes

Optional recipe notes or tips. Don’t skip the browning step: Searing the chicken locks in juices and adds that golden crust that’s packed with flavor. Test your slow cooker: Some slow cookers run hotter than others. Check the chicken 30 minutes early to avoid overcooking. Sauce too thin? Make a slurry with 1 teaspoon cornstarch and 2 teaspoons water. Stir it into the sauce in the last 30 minutes of cooking. Meal prep: This dish reheats beautifully. Store leftovers in an airtight container in the fridge for up to 3 days. Batch cooking: Double the recipe and freeze portions for easy weeknight meals later on.