Why Make This Recipe
Crockpot Creamy Garlic Chicken is a dish that brings comfort and ease to your dinner table. It combines tender chicken with a rich creamy sauce, making it a delightful meal for any night of the week. This recipe is perfect for busy families or anyone looking for a tasty and hassle-free dinner option. By using a slow cooker, you can set it and forget it, allowing the flavors to meld beautifully while you attend to other tasks.
How to Make Crockpot Creamy Garlic Chicken
Ingredients:
- 2 tablespoons oil
- 4 boneless skinless chicken breasts (about 2 lbs)
- Salt and pepper to taste
- ¾ cup heavy whipping cream
- ½ cup low sodium chicken broth
- 1 tablespoon corn starch
- 2 tablespoons freshly minced garlic (about 4-6 cloves)
- ½ teaspoon dried parsley
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Directions:
- Heat oil in a large skillet over medium-high heat.
- Season the chicken with salt and pepper. Fry each breast in the skillet until golden brown on both sides, about 3-4 minutes per side. You might need to do this in batches if your pan is small.
- While the chicken is cooking, whisk together the heavy cream, chicken broth, corn starch, minced garlic, parsley, salt, and black pepper in a bowl.
- Place the browned chicken breasts in a 2.5-4 quart slow cooker. Pour the creamy sauce over the chicken.
- Cover and cook on low for about 3 hours, or until the chicken reaches an internal temperature of 165 degrees F. The cooking time may vary slightly based on your slow cooker.
- Serve the chicken hot, drizzled with the sauce from the cooker.
How to Serve Crockpot Creamy Garlic Chicken
Crockpot Creamy Garlic Chicken is versatile and pairs well with various sides. Serve it over rice or pasta to soak up the creamy sauce. You can also enjoy it with steamed vegetables or a fresh salad for a lighter option. Some garlic bread on the side can complete the meal nicely, making it a hearty and satisfying dinner.
How to Store Crockpot Creamy Garlic Chicken
If you have leftovers, store them in an airtight container in the refrigerator. The dish will stay fresh for about 3-4 days. When reheating, make sure to heat it gently in the microwave or on the stove to maintain the sauce’s creamy texture. You can also freeze leftovers for up to 2-3 months. Thaw in the refrigerator before reheating.
Tips to Make Crockpot Creamy Garlic Chicken
- Browning the chicken in the skillet adds a delicious depth of flavor, so don’t skip this step!
- Adjust the garlic to your taste. If you love garlic, feel free to add more.
- If you want a thicker sauce, mix in extra corn starch with a bit of water before pouring it over the chicken.
Variation
You can customize this recipe by adding vegetables such as spinach, mushrooms, or broccoli. Simply toss them in the slow cooker with the chicken and sauce. Another option is to replace the heavy cream with sour cream or Greek yogurt for a tangier flavor.
FAQs
Q: Can I use frozen chicken breasts for this recipe?
A: Yes, you can use frozen chicken, but adjust the cooking time. It will take longer to cook through.
Q: Is this recipe spicy?
A: No, this recipe is not spicy. However, you can add red pepper flakes if you prefer some heat.
Q: Can I make this in an Instant Pot?
A: Yes, you can make this recipe in an Instant Pot. Use the sauté function for browning the chicken, then add the sauce and cook on high pressure for about 10 minutes.
Crockpot Creamy Garlic Chicken
Ingredients
Method
- Heat oil in a large skillet over medium-high heat.
- Season the chicken with salt and pepper. Fry each breast in the skillet until golden brown on both sides, about 3-4 minutes per side. You may need to do this in batches if your pan is small.
- While the chicken is cooking, whisk together the heavy cream, chicken broth, corn starch, minced garlic, parsley, salt, and black pepper in a bowl.
- Place the browned chicken breasts in a 2.5-4 quart slow cooker. Pour the creamy sauce over the chicken.
- Cover and cook on low for about 3 hours, or until the chicken reaches an internal temperature of 165 degrees F.
- Serve the chicken hot, drizzled with the sauce from the cooker.
