Slow Cooker Garlic Chicken with Creamy Parmesan Sauce
This tender slow cooker chicken features whole garlic cloves that become mellow and sweet during the long cooking process, creating an aromatic base for a rich Parmesan cream sauce. The chicken is first seared for extra flavor, then slow-cooked until fork-tender. Perfect for busy weeknights when you want a restaurant-quality meal with minimal effort. The creamy sauce pairs beautifully with pasta, rice, or mashed potatoes, making it a versatile comfort food that feeds a family easily.
Ingredients
- 4 chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 20 whole cloves garlic, peeled
- 1 ½ cups chicken broth, divided
- 3 sprigs fresh thyme
- 1 tablespoon cornstarch
- 1 tablespoon water
- ¼ cup grated Parmesan cheese
- ¼ cup heavy whipping cream
- 2 tablespoons chopped fresh parsley leaves
Instructions
- 1
Spray slow cooker with cooking spray
- 2
Season chicken breasts with salt and pepper
- 3
Heat oil in a large skillet over medium-high heat
- 4
Sear chicken breasts on both sides until golden brown
- 5
Arrange the chicken in single layer in bottom of slow cooker
- 6
Add garlic cloves to the same skillet and cook until just golden
- 7
Carefully add broth to the skillet and scrape up any browned bits from bottom
- 8
Simmer for 1 minute
- 9
Pour the garlic mixture into the slow cooker
- 10
Add the remaining broth and stir gently to combine
- 11
Add thyme sprigs
- 12
Cover and cook on high for 4 hours
- 13
Twenty minutes before serving, whisk together the cornstarch and water
- 14
Remove the chicken from the slow cooker to a plate
- 15
Stir the cornstarch mixture, Parmesan cheese and whipping cream into the liquid in slow cooker
- 16
Return the chicken to the slow cooker
- 17
Cover and cook 20-30 minutes longer, or until sauce is thickened
- 18
Serve over cooked pasta and garnish with parsley and additional Parmesan cheese
Tips
Searing the chicken first adds depth of flavor and creates fond in the pan that enhances the sauce.
Don't skip the garlic browning step - this removes the harsh bite and creates sweet, caramelized flavors.
Let the sauce thicken properly in the final 20-30 minutes for the best consistency.
Good to Know
Refrigerate leftovers up to 3 days in airtight container. Reheat gently on stovetop or microwave, adding broth if sauce thickens too much.
Can prep chicken and garlic up to 1 day ahead. Store covered in refrigerator until ready to cook.
Serve immediately over pasta, rice, or mashed potatoes. Garnish with fresh parsley and extra Parmesan cheese.
Common Mistakes
Don't skip searing to avoid bland chicken
Avoid overcooking after adding cream to prevent curdling
Don't add cornstarch mixture without whisking to avoid lumps
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen chicken breasts?
Yes, but thaw completely first and pat dry before searing for best results and food safety.
What if I don't have a slow cooker?
Use a Dutch oven at 325°F for 1.5-2 hours, checking for doneness with a meat thermometer.
How long will leftovers keep?
Store in refrigerator up to 3 days. The sauce may thicken when cold but will loosen when reheated.