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Close-up of Crockpot Garlic Parmesan Chicken in a black ceramic slow cooker, showcasing the thick white garlic-parmesan cream sauce and freshly grated parmesan flakes.

Crockpot Garlic Parmesan Chicken: Creamy Slow Cooker Comfort

This easy Crockpot Garlic Parmesan Chicken features tender chicken breast chunks and baby yellow potatoes smothered in a rich, glossy garlic-parmesan cream sauce. A completely irresistible, dump-and-go slow cooker dinner.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1.5 lbs boneless skinless chicken breasts cut into 1-inch (2.5cm) chunks
  • 1.5 lbs baby yellow potatoes quartered
  • 1 tbsp freshly minced garlic
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 cup low-sodium chicken broth
  • 1 tbsp cornstarch
  • 1 cup heavy cream
  • 4 oz cream cheese softened and cubed
  • 1 cup parmesan cheese finely grated from a block
  • 0.25 cup parmesan cheese flakes for garnish
  • 2 tbsp fresh green parsley finely chopped, for garnish

Equipment

  • 1 6-quart slow cooker Ideally with a black ceramic insert.
  • 1 Silicone Whisk For blending the cream sauce seamlessly.

Method
 

Cooking Instructions
  1. Lightly coat the bottom of your slow cooker insert with non-stick spray. Add the chunked chicken breasts and quartered baby yellow potatoes. Sprinkle evenly with minced garlic, kosher salt, and black pepper. Toss to combine.
  2. In a small bowl, whisk the chicken broth with the cornstarch until smooth. Pour this mixture over the chicken and potatoes. Cover and cook on LOW for 4 to 5 hours until the chicken is tender and potatoes are easily pierced with a fork.
  3. About 30 minutes before serving, uncover the slow cooker. Scatter the cubed, softened cream cheese over the hot ingredients. Pour in the heavy cream and sprinkle the finely grated parmesan over the top. Stir gently.
  4. Replace the lid and continue cooking on LOW for 20-30 minutes until the cheeses have completely melted.
  5. Remove the lid and stir vigorously until a thick, glossy white sauce forms and pools around the edges. Top generously with parmesan cheese flakes and chopped fresh parsley before serving.

Notes

Tip 1: Always grate your parmesan cheese from a fresh block to prevent a grainy sauce.
Tip 2: Do not add the heavy cream and cream cheese at the beginning of the cooking process, or the dairy will curdle.