Crockpot Creamy Garlic Chicken
Golden seared chicken breasts slow cooked in a rich, garlicky cream sauce -- an easy hands-off weeknight dinner the whole family will love.
Equipment
- Large skillet
- Slow Cooker (2.5 to 4 quart)
- Small mixing bowl
- Whisk
- Instant-read thermometer
Ingredients
- 2 tbsp oil for searing
- 4 boneless skinless chicken breasts about 2 lbs total
- 0.5 tsp salt to season chicken, plus more to taste
- 0.25 tsp black pepper to season chicken
- 0.75 cup heavy whipping cream
- 0.5 cup low-sodium chicken broth
- 1 tbsp cornstarch whisked into the cream and broth until smooth
- 2 tbsp fresh garlic minced, about 4 to 6 cloves
- 0.5 tsp dried parsley
- 0.25 tsp salt for the sauce
- 0.125 tsp black pepper for the sauce
Instructions
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Season the chicken breasts on both sides with salt and pepper. Sear the chicken for 3 to 4 minutes per side until golden brown. Work in two batches if your skillet is small to avoid crowding the pan.
- While the chicken sears, whisk together the heavy whipping cream, chicken broth, cornstarch, minced garlic, dried parsley, salt, and black pepper in a small bowl until completely smooth with no cornstarch clumps remaining.
- Place the seared chicken breasts into a 2.5 to 4 quart slow cooker. Pour the sauce evenly over the chicken.
- Cover and cook on LOW for about 3 hours, until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer. Cook time may vary slightly depending on your slow cooker.
- Serve the chicken with the sauce spooned generously over the top. Pair with buttered noodles, mashed potatoes, rice, or pasta.
