Garlic Parm Chicken Crockpot Recipe
This garlic parm chicken crockpot recipe uses juicy chicken thighs in a buttery garlic and Parmesan sauce that you can spoon over pasta or rice. It takes ten minutes to put together and fills the kitchen with a warm, garlicky smell.
6
servings10
minutes6
hoursChicken thighs cook with garlic, butter and Italian herbs, then a splash of cream and Parmesan makes a glossy sauce. Great over pasta, rice or potatoes.
Ingredients
2 lb boneless skinless chicken thighs, trimmed
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning
6 cloves garlic, minced
4 tablespoons unsalted butter, cut into pieces
3/4 cup low-sodium chicken broth
1 cup freshly grated Parmesan cheese, divided
1/2 cup heavy cream
1 tablespoon cornstarch mixed with 1 tablespoon cold water
2 tablespoons chopped fresh parsley
Cooked pasta or rice, for serving
Directions
- Pat the chicken dry. Season with the salt, pepper, garlic powder and Italian seasoning on both sides.
- Place the chicken in a 6-quart slow cooker in a single layer, overlapping slightly if needed.
- Scatter the minced garlic and butter pieces over the chicken.
- Pour the broth around the edges, not over the top, so the seasoning stays on.
- Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 3 1/2 hours, until the chicken reaches at least 165°F and is fork-tender.
- Move the chicken to a plate and tent with foil.
- Stir the cream and 1/2 cup of the Parmesan into the juices in the slow cooker. Turn it to HIGH.
- Stir in the cornstarch slurry and cook uncovered for 10 to 15 minutes, until the sauce thickens and coats a spoon.
- Return the chicken to the sauce, sprinkle with the remaining Parmesan and parsley and serve over pasta or rice.
Notes
- Chicken thighs stay juicier than breasts. If you use breasts, cook 3 to 4 hours on LOW. Grate your own Parmesan, because pre-grated cheese does not melt as smoothly. Swap the cream for half-and-half to lighten the sauce. Refrigerate leftovers for up to 4 days. Serve with a green salad.
Why chicken thighs and garlic belong together
Garlic gets sweet and mellow with a long, slow cook, and it melts into the butter and juices to flavor the whole pot. The chicken thighs stay tender and juicy for hours, because their fat and connective tissue keep them moist where a breast would turn dry. If you want a creamy dinner without the stress of a sauce, this is it. The slow cooker builds the base and you finish it in minutes.
The Parmesan cream goes in at the end. Cheese and cream cooked for six hours would split and turn greasy, so they only meet the juices for the last 15 minutes. That is what gives a smooth, glossy sauce that coats pasta and rice.
Ingredient notes for garlic Parmesan chicken thighs
Chicken thighs: boneless, skinless thighs cook evenly and are very forgiving. Trim off the large pieces of fat so the sauce is not greasy.
Garlic: use fresh cloves, six of them. Jarred garlic tastes sour after a long cook. Garlic powder in the rub adds a layer of flavor.
Parmesan: grate it from a wedge. It melts smoother and tastes nuttier than the shaker kind.
Heavy cream: it adds richness and holds up to heat. Half-and-half is a lighter option but thinner.
Butter: it carries the garlic flavor into the juices. Unsalted lets you control the salt.
Italian seasoning: a blend of dried herbs that suits both chicken and cheese.
Chicken broth: low-sodium keeps the sauce from getting too salty once the Parmesan goes in. Cheese carries a lot of salt on its own.
Tips for a silky Parmesan sauce
Add cream and cheese last: This is the most common mistake. Dairy added at the start separates after hours of heat. Wait until the chicken is done and stir them in.
Use real Parmesan: Pre-grated cheese has anti-caking powder that makes the sauce grainy. A wedge grated fine melts in smoothly.
Do not overcook the chicken: Even thighs get stringy after 8 hours. Check at 5 hours on LOW and pull when they are fork-tender.
Swaps and variations
Use bone-in thighs and add an hour, or use chicken breasts and cook only 3 to 4 hours on LOW. Add a cup of baby spinach or sun-dried tomatoes to the sauce at the end. For a lighter dinner, use half-and-half and 2 tablespoons less butter. Red pepper flakes bring heat, and lemon zest brightens the sauce.
Do not use canned Parmesan or pre-made alfredo sauce in place of fresh cheese and cream, because both turn oily and thin.
A bag of frozen peas or a handful of baby spinach stirred in at the end turns this into a one-pot meal.
What to serve with garlic parm chicken
Spoon the chicken and sauce over buttered fettuccine, rice or mashed potatoes. Roasted broccoli, green beans or asparagus fit well beside it. A crisp green salad with lemon dressing and a basket of garlic bread complete the plate. A spoonful of the sauce over crusty bread is a good appetizer while the pasta cooks.
Storing, freezing and reheating
Refrigerate leftovers in the sauce for up to 4 days. The sauce thickens when chilled. Slice cold chicken into a pasta salad or wrap for lunch the next day.
Freeze chicken in the sauce for up to 2 months, though the cream may separate a little. Thaw overnight in the fridge. Reheat gently on the stove with a splash of milk or broth, stirring, until the chicken is 165°F and the sauce is smooth.
Garlic Parm Chicken Crockpot Recipe at a glance
- Prep time: 10 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 13, led by boneless skinless chicken thighs, salt, black pepper, garlic powder
Tips for Garlic Parm Chicken Crockpot Recipe
Chicken thighs stay juicier than breasts. If you use breasts, cook 3 to 4 hours on LOW. Grate your own Parmesan, because pre-grated cheese does not melt as smoothly. Swap the cream for half-and-half to lighten the sauce. Refrigerate leftovers for up to 4 days. Serve with a green salad.
Garlic Parm Chicken Crockpot Recipe FAQ
How long does Garlic Parm Chicken Crockpot Recipe take?
Garlic Parm Chicken Crockpot Recipe takes 6 hours of cooking after 10 minutes of prep.
How many people does Garlic Parm Chicken Crockpot Recipe serve?
This recipe makes 6 servings.
What do I need to make Garlic Parm Chicken Crockpot Recipe?
13 ingredients, led by boneless skinless chicken thighs, salt, black pepper, garlic powder. Amounts are in the recipe card above.
