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Chicken crockpot recipes - Image 3

Creamy Garlic Herb Crockpot Chicken

This incredibly easy crockpot chicken recipe yields perfectly tender, juicy chicken in a rich, creamy garlic and herb sauce. It's a dump-and-go meal that requires minimal effort for maximum flavor.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts or thighs, or a mix
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream or full-fat coconut milk for dairy-free
  • 4 cloves garlic minced
  • 1 tbsp Dijon mustard
  • 2 tsp dried Italian seasoning
  • 1 tsp onion powder
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp black pepper
  • 1 cup freshly grated Parmesan cheese plus more for serving
  • 2 tbsp cornstarch or arrowroot powder
  • 2 tbsp cold water
  • 1/4 cup fresh parsley chopped, for garnish

Equipment

  • 6-quart or larger slow cooker
  • Measuring cups and spoons
  • Whisk
  • Mixing bowl
  • Meat thermometer (highly recommended)
  • Two forks for shredding

Method
 

  1. Place the chicken breasts in the bottom of a 6-quart or larger slow cooker. In a medium bowl, whisk together the chicken broth, heavy cream, minced garlic, Dijon mustard, Italian seasoning, onion powder, salt, and pepper until well combined. Pour this mixture evenly over the chicken.
  2. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chicken is done when it reaches an internal temperature of 165°F and shreds easily with two forks. Trust me, using a meat thermometer is the only surefire way to guarantee perfect doneness without drying it out.
  3. Carefully remove the cooked chicken to a cutting board and shred it with two forks. Leave the creamy sauce in the crockpot. In a small bowl, make a slurry by whisking the cornstarch with the cold water until completely smooth.
  4. Turn the slow cooker to HIGH. Whisk the cornstarch slurry into the hot sauce in the crockpot. Stir in the grated Parmesan cheese until melted and the sauce has thickened, which should take about 10-15 minutes. Tip from me: Adding cheese to a boiling liquid can cause it to seize, so ensure the sauce is just simmering, not boiling vigorously.
  5. Return the shredded chicken to the crockpot and stir to coat it in the thickened, creamy sauce. Let it heat through for another 5-10 minutes. Taste and adjust seasoning with more salt and pepper if needed. Garnish with fresh chopped parsley and an extra sprinkle of Parmesan before serving.

Notes

Chef's Tips:
• For the best texture, avoid overcooking. Chicken breasts are done at 165°F, not 180°F.
• A common mistake is adding the cornstarch directly to the hot liquid, which creates lumps. Always make a slurry with cold water first.
• Serve over pasta, mashed potatoes, rice, or with crusty bread to soak up the delicious sauce.
Food Safety:
• Always ensure chicken reaches a safe internal temperature of 165°F.
• Do not leave cooked food in the slow cooker on the 'warm' setting for more than 2 hours before refrigerating.