Ingredients:

  • 2.5 lbs (1.1 kg) boneless, skinless chicken breasts
  • 1 tbsp (15 ml) olive oil
  • 4 cloves garlic, minced
  • 1 tsp (5 ml) dried Italian seasoning
  • ½ tsp (2.5 ml) salt
  • ¼ tsp (1.25 ml) black pepper
  • 1 cup (240 ml) chicken broth
  • 8 oz (225g) cream cheese, softened
  • ½ cup (60 g) grated Parmesan cheese, plus more for garnish
  • ¼ cup (60 ml) heavy cream
  • 2 tbsp (30 ml) chopped fresh parsley, for garnish

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, just until lightly browned.
  2. Place the seared (or unseared) chicken breasts in the slow cooker.
  3. In the same skillet, sauté minced garlic until fragrant (about 30 seconds). Be careful not to burn it!
  4. Pour chicken broth into the skillet, scraping up any browned bits from the bottom (deglazing). Add Italian seasoning, salt, and pepper. Stir to combine.
  5. Pour the broth mixture over the chicken breasts in the slow cooker.
  6. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until the chicken is cooked through and easily shreds with a fork. Chicken needs to reach internal temperature of 165°F (74°C)
  7. Remove the chicken from the slow cooker and shred it with two forks. Stir in softened cream cheese and Parmesan cheese into the sauce in the slow cooker until melted and smooth.
  8. Return the shredded chicken to the slow cooker.
  9. Stir in heavy cream.
  10. Garnish with fresh parsley and additional Parmesan cheese. Serve hot. This Crockpot Creamy Garlic Parmesan Chicken recipe is delicious served over pasta.