Kitchen notes · a little help before you start
Crockpot Creamy Garlic Chicken
Creamy garlic sauce makes golden chicken breasts especially inviting, with a gentle parsley flavor behind the garlic. There's enough sauce to enjoy alongside each slice of chicken.
- Prep
- 15 min
- Cook
- 180 min
- Total
- 195 min
- Original yield
- Serves 4
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Slow cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Brown before slow cooking
Season the chicken and fry both sides until golden before moving the breasts into the slow cooker.
2. Whisk the sauce thoroughly
Combine cream, broth, cornstarch, garlic and seasonings before pouring the sauce over the browned chicken breasts.
3. Check the chicken temperature
Use the specified internal temperature to check doneness, since the directions note that cookers can vary.
Get to know the ingredients
Heavy whipping cream
Heavy cream helps the sauce thicken. Lighter dairy may need thickening and can curdle.
Low-sodium broth
Low-sodium broth is preferred. If you're using salted broth instead, reconsider how much salt you add.
Minced garlic
Freshly minced garlic is whisked into the cream sauce before it is poured over the chicken.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Crockpot Creamy Garlic Chicken
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Sauce with the chicken
Serve the cooked chicken with its sauce, keeping a generous spoonful around each portion on the plate.
A little more help as you go
Brown in batches if needed
The directions allow two browning batches if your skillet is too small to hold the chicken breasts.
A fresh finish option
You can use chopped fresh herbs or a squeeze of lemon after cooking to brighten the finished sauce.
A few questions you might have
Does the chicken finish cooking in the skillet?
The skillet step browns it first; the slow cooker finishes it under sauce to the stated internal temperature.
What size cooker is given?
The directions specify a two-and-a-half- to four-quart slow cooker for the browned breasts and prepared sauce.
Can I use chicken thighs?
Yes, you can use boneless, skinless thighs at the same weight, with no other recipe modifications specified.
When do I add cornstarch?
Whisk it into the cream mixture with the broth, garlic and seasonings before pouring the sauce over the chicken.
Can I serve the sauce over pasta?
Yes, there should be sufficient sauce for serving the finished chicken over pasta.
Any more cooking tips?
NOTE: some sauce has been removed from the photos in the slow cooker to show the chicken. There should be sufficient sauce to serve the chicken over pasta. Ingredients and Substitutions: Chicken : this recipe will easily work with twice the amount of boneless, skinless chicken thighs (or the same weight) without any recipe modifications. Cream : the sauce thickens nicely because heavy cream is used. If you choose to use a lighter cream, you may need to thicken it further. Light cream and milk is also more prone to curdling when cooked. Broth : I always choose low sodium or no salt added broth and then adjust the seasoning to our taste. If you are using salted broth, you may want to omit the salt and season to taste after cooking. Herbs : this recipe is simple but still full of flavor! Feel free to add in some chopped fresh herbs or even a squeeze of lemon to brighten the flavor after cooking.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
