Crockpot Garlic Parmesan Chicken

Why You’ll Love This Recipe

I love how this recipe takes minimal prep and delivers maximum flavor. The garlic, butter, and Italian herbs infuse the chicken with rich taste as it cooks low and slow. Adding Parmesan near the end creates a creamy, savory finish, and the fresh parsley brings a pop of color and freshness. It’s versatile too—I serve it over pasta, mashed potatoes, or even rice depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 boneless, skinless chicken breasts

• 1 cup chicken broth

• 1/4 cup unsalted butter, melted

• 1 tablespoon minced garlic

• 1 teaspoon Italian seasoning

• 1/2 cup grated Parmesan cheese

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 cup fresh parsley, chopped (for garnish)

Directions

1. Make the Garlic Butter Mixture
   In a bowl, I mix together the chicken broth, melted butter, minced garlic, Italian seasoning, salt, and pepper until combined.

2. Add Chicken to Crockpot
   I place the chicken breasts in the bottom of my crockpot and pour the garlic butter mixture over the top, making sure they’re well coated.

3. Slow Cook
   I cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked and tender enough to shred easily with a fork.

4. Add the Parmesan
   About 30 minutes before serving, I sprinkle the grated Parmesan over the chicken, cover the crockpot again, and let it melt into the sauce.

5. Shred and Serve
   Once it’s done, I remove the chicken, shred it with two forks, and return it to the crockpot to soak up the cheesy garlic sauce. I garnish with chopped parsley just before serving.

Servings and timing

This recipe makes 4 servings. It takes 10 minutes to prep and cooks in 6–7 hours on low or 3–4 hours on high.

Variations

• I sometimes add a splash of heavy cream with the Parmesan for a creamier sauce.

• For a bit of heat, a pinch of red pepper flakes works really well.

• Serving it with pasta? I like to stir in some cooked noodles right into the crockpot before serving.

• It also pairs great with roasted vegetables or spooned over mashed cauliflower for a low-carb option.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a saucepan or microwave until hot. The sauce might thicken, so I sometimes add a splash of broth to loosen it.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I’ve used boneless, skinless thighs and they turn out just as tender—sometimes even more flavorful.

Can I make this ahead of time?

Definitely. I prep everything the night before, store it in the fridge, then start the crockpot in the morning.

Can I use shredded Parmesan instead of grated?

Grated works best for melting evenly, but I’ve used shredded in a pinch. It just takes a little longer to melt down.

Is this dish freezer-friendly?

Yes, I let it cool completely, then freeze it in portions. It reheats well in the microwave or stovetop with a little broth.

What can I serve this with?

I like serving it over pasta, rice, or mashed potatoes, and it’s great with steamed broccoli or green beans on the side.

Conclusion

This Crockpot Garlic Parmesan Chicken is everything I want in a slow cooker meal—easy, comforting, and loaded with flavor. It’s perfect for feeding the family or meal prepping for the week. Whether served over noodles or on its own with a side of veggies, this dish always delivers a satisfying, savory bite.