Crockpot Garlic Parmesan Chicken

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Perfecting the Cooking Process

For optimal results, start by searing the chicken to lock in the juices before slow cooking. While the chicken is simmering away in the crockpot, prepare your favorite pasta. This way, everything comes together perfectly when you’re ready to toss the creamy sauce with the pasta and chicken.

Add Your Touch

Feel free to get creative! Swap out the Parmesan for Asiago or Romano cheese for a bolder flavor. Add a pinch of red pepper flakes for a little heat or stir in some sun-dried tomatoes for a burst of sweetness. A handful of spinach or chopped broccoli adds extra nutrients and color.

Storing & Reheating

Store any leftover Crockpot Garlic Parmesan Chicken in an airtight container in the refrigerator for up to three days. To reheat, simply microwave until heated through, or warm it gently in a saucepan on the stovetop, adding a splash of chicken broth if needed to keep it moist.

Here are some helpful tips:

• Don’t overcrowd the crockpot! Cook the chicken in batches if necessary to ensure even cooking and prevent it from steaming instead of simmering.
• Use fresh garlic for the best flavor. Jarred minced garlic works in a pinch, but the fresh stuff truly elevates the dish.
• Resist the urge to open the lid too often! Each time you lift the lid, you release heat and moisture, which can extend the cooking time.

(Personal anecdote)

My family devoured this Crockpot Garlic Parmesan Chicken so quickly, I barely got a plate myself! It’s become a weeknight staple, and even my picky eaters ask for seconds.

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Crockpot Garlic Parmesan Chicken

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4.2 from 148 reviews

Pin Recipe

Delicious crockpot garlic parmesan chicken recipe with detailed instructions and nutritional information.

• Total Time: 35 minutes
• Yield: 4 servings

Ingredients

• Boneless, skinless chicken breasts: 2 pounds
• Garlic: 4 cloves, minced
• Parmesan cheese: 1/2 cup, grated
• Italian seasoning: 1 tablespoon
• Chicken broth: 1/2 cup
• Butter: 4 tablespoons, melted
• Salt: 1/2 teaspoon
• Black pepper: 1/4 teaspoon

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Instructions

1. Step 1: Place the chicken breasts in the crockpot.
2. Step 2: In a small bowl, combine the minced garlic, Parmesan cheese, Italian seasoning, salt, and pepper.
3. Step 3: Pour the melted butter over the chicken, then sprinkle the Parmesan cheese mixture evenly over the top.
4. Step 4: Pour the chicken broth around the chicken breasts in the crockpot.
5. Step 5: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
6. Step 6: Shred the chicken with two forks directly in the crockpot. Serve immediately over pasta, rice, or in sandwiches.

Notes

• For easier shredding, let the chicken rest in the crockpot for 10 minutes after cooking before shredding.
• Store leftover shredded chicken in an airtight container in the refrigerator for up to 3 days.
• Reheat shredded chicken with a splash of chicken broth or milk in a skillet or microwave to prevent it from drying out.
• This chicken is fantastic served over zucchini noodles for a lighter, low-carb meal.

• Author: Kelli Rivers
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Method: Stovetop
• Cuisine: American