Tender, juicy shredded chicken cooked in a rich, creamy garlic herb sauce. This easy slow cooker recipe is perfect for busy weeknights and tastes delicious served over mashed potatoes, rice, or pasta.
Prep Time: 15 minutes | Cook Time: 4–6 hours on low | Total Time: 4–6 hours 15 minutes | Servings: 6
Ingredients
For the Chicken
2½ lbs boneless, skinless chicken breasts
1 tsp salt, or to taste
½ tsp black pepper
1 tsp paprika
1 tsp Italian seasoning
1 tsp onion powder
For the Creamy Garlic Herb Sauce
1 cup chicken broth
1 cup heavy cream
4 cloves garlic, minced
1 small onion, finely chopped
½ cup cream cheese, softened
½ cup grated Parmesan cheese
1 tbsp Dijon mustard
1 tsp dried parsley
1 tsp dried thyme
2 tbsp cornstarch
2 tbsp cold water
For Garnish
2 tbsp fresh parsley, chopped
Extra grated Parmesan cheese
Instructions
Step 1: Season the Chicken
Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, paprika, Italian seasoning, and onion powder. Arrange the seasoned chicken breasts in a single layer in the slow cooker.
Step 2: Prepare the Creamy Sauce
In a medium mixing bowl, whisk together the chicken broth, heavy cream, minced garlic, chopped onion, Dijon mustard, dried parsley, and dried thyme. Add the softened cream cheese and Parmesan cheese, then mix until mostly smooth.
Step 3: Add the Sauce
Pour the creamy garlic herb mixture evenly over the chicken breasts in the slow cooker, ensuring the chicken is well coated. Cover with the lid.
Step 4: Slow Cook
Cook on low for 4–6 hours or on high for 2½–3½ hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C). Cooking times may vary depending on the thickness of the chicken and your slow cooker.
Step 5: Shred the Chicken
Carefully remove the cooked chicken breasts and place them on a cutting board or in a large bowl. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir it into the creamy garlic herb sauce.
Step 6: Thicken the Sauce
In a small bowl, combine the cornstarch and cold water, stirring until smooth. Add the mixture to the slow cooker and stir well. Cook on high for another 10–15 minutes, until the sauce thickens. Stir occasionally and adjust the salt and pepper to taste.
Step 7: Garnish and Serve
Sprinkle the shredded chicken with freshly chopped parsley and additional Parmesan cheese. Serve warm over creamy mashed potatoes, rice, pasta, or egg noodles, spooning plenty of the rich garlic herb sauce over the top.
Cooking Tips
Extra creamy: Use full-fat cream cheese and heavy cream for a rich, velvety sauce.
More garlic flavor: Add an extra 1–2 cloves of minced garlic if you love a stronger garlic taste.
Juicy chicken: Avoid cooking the chicken for longer than necessary. Check the temperature to prevent it from drying out.
Thicker sauce: Add the cornstarch slurry gradually until the desired consistency is reached.
Fresh herbs: Fresh thyme and parsley can be used instead of dried herbs for a fresher flavor.
Dairy tip: For the smoothest texture, add the heavy cream and cream cheese during the final 30–60 minutes of cooking, particularly if your slow cooker tends to run hot.
Serving Suggestions
Creamy mashed potatoes
Steamed white or brown rice
Buttered egg noodles
Garlic bread
Roasted broccoli
Steamed green beans
Fresh garden salad
Nutritional Information
Approximate values per serving, based on 6 servings, excluding side dishes.
Nutrient
Amount
Calories
430 kcal
Protein
49 g
Carbohydrates
7 g
Fat
22 g
Saturated Fat
12 g
Fiber
0.5 g
Sugar
3 g
Sodium
650 mg
Nut Information
Contains: Milk (heavy cream, cream cheese, and Parmesan).
May contain: Mustard (Dijon mustard).
Nuts: No nuts are used in this recipe.
Gluten: No gluten-containing ingredients are required, but check all packaged ingredients for possible gluten or cross-contamination.
Allergy warning: Always check product labels for potential allergens.
Storage Instructions
Refrigerator: Store leftovers in an airtight container for 3–4 days.
Freezer: Freeze in a sealed, freezer-safe container for up to 2–3 months. The creamy sauce may separate slightly after thawing.
Reheating: Reheat gently in a saucepan over low heat or in the microwave, stirring occasionally. Add a splash of chicken broth or cream if the sauce becomes too thick. Reheat to 165°F (74°C).
Frequently Asked Questions
1. Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs work perfectly and provide a richer flavor. Cook until they reach an internal temperature of 165°F (74°C).
2. Can I make this recipe without cream cheese?
Yes. You can leave out the cream cheese and add a little extra heavy cream and Parmesan. The sauce will be slightly thinner but still delicious.
3. Can I use frozen chicken?
It is best to thaw chicken completely in the refrigerator before adding it to the slow cooker to ensure safe and even cooking.
4. What is the best side dish for creamy garlic herb chicken?
Mashed potatoes are an excellent choice because they absorb the creamy sauce. Rice, pasta, and roasted vegetables are also delicious options.
5. Can I prepare this recipe ahead of time?
Yes. You can prepare the sauce and season the chicken a day in advance. Store them separately in the refrigerator and combine them in the slow cooker just before cooking.
Conclusion
Slow Cooker Creamy Garlic Herb Chicken is an easy, comforting meal packed with tender shredded chicken and a rich, flavorful garlic Parmesan sauce. With simple ingredients and minimal preparation, it’s perfect for family dinners, meal prep, or a cozy weekend meal. Serve it over fluffy mashed potatoes and finish with fresh parsley for a delicious homemade dinner.