Slow Cooker Creamy Garlic Chicken
Fast Prep, Big Flavor!
If you’re looking for a chicken dinner that’s creamy, garlicky, cozy, and ridiculously easy, well… you’ve landed in the right spot.
This Slow Cooker Creamy Garlic Chicken starts with golden, pan-seared chicken breasts and ends with tender chicken swimming in the most delicious creamy garlic sauce. And the slow cooker does most of the work.
Which, frankly, is exactly what I want on a busy night.
Serve it over pasta, spoon it onto rice, or pile it next to some mashed potatoes. Just make sure you have something nearby to catch all that sauce.
Because you’re going to want every last drop.
Why You’ll Love This Recipe
There are a lot of chicken dinners out there. But this one has a few things going for it.
It’s easy. A little prep, then the slow cooker takes over. That’s the kind of dinner I can get behind.
It’s creamy without being complicated. Heavy cream, chicken broth, garlic, and a few simple seasonings turn into a rich sauce that tastes like you worked much harder than you actually did.
The chicken stays tender and flavorful. Searing it first gives those chicken breasts a beautiful golden exterior before they settle into that creamy sauce.
And then there’s the garlic.
If you’re a garlic person, you already know.
If you’re not a garlic person… well, this might convert you.
For Slow Cooker Creamy Garlic Chicken
- Chicken Breasts – I use boneless, skinless chicken breasts here because they cook up tender and pair beautifully with that creamy garlic sauce. Chicken thighs work, too, if you prefer dark meat.
- Oil – this is for searing the chicken and giving it that lovely golden-brown color before it goes into the slow cooker.
- Salt and Pepper – simple seasoning, but don’t skip it. It gives the chicken a little flavor right from the start.
- Heavy Whipping Cream – this is what makes the sauce rich, creamy, and wonderfully comforting. It also gives the finished sauce that silky texture we’re after.
- Low-Sodium Chicken Broth – this adds savory flavor to the sauce without making it too heavy. I like using low-sodium broth so there’s more control over the salt.
- Cornstarch – this helps thicken the creamy sauce so it coats the chicken instead of staying too thin.
- Cornstarch – the recipe card includes a second 1 tablespoon measurement of cornstarch, so I’m keeping it here exactly as written in the original recipe card.
- Dried Parsley – just a little dried parsley adds a mild herby flavor to the creamy sauce.
- Salt – a little extra seasoning brings all those creamy, savory flavors together.
- Black Pepper – this adds a gentle bite and keeps the creamy sauce from tasting flat.
For the Creamy Garlic Sauce
- Heavy Whipping Cream – this is the creamy base of the sauce and gives the chicken that rich, cozy finish.
- Low-Sodium Chicken Broth – adds savory depth while keeping the sauce from becoming overly heavy.
- Cornstarch – helps give the sauce some body so it thickens nicely around the chicken.
- Garlic – this is where that signature garlic flavor comes from. It’s the flavor that makes this chicken smell so good while it cooks.
- Dried Parsley – adds a little herbal flavor and gives the sauce a subtle pop.
- Salt and Black Pepper – the final seasoning that pulls everything together.
Step-by-Step Instructions
1. Sear the Chicken
First, let’s give the chicken a little color.
Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then sear both sides until golden brown, about 3 to 4 minutes per side.
Don’t crowd the pan. If you need to cook the chicken in batches, do it.
We want golden brown chicken—not pale, sad chicken.
2. Make the Creamy Garlic Sauce
Now for the good stuff.
Whisk together the heavy cream, chicken broth, cornstarch, garlic, parsley, salt, and pepper in a bowl.
Give it a good whisk so everything is nicely combined before it goes into the slow cooker.
Already smelling good?
Just wait.
3. Into the Slow Cooker It Goes
Place the beautifully seared chicken breasts into a 2.5- to 4-quart slow cooker.
Pour the creamy garlic sauce right over the top, making sure the chicken is evenly coated.
And now comes my favorite part.
You can walk away.
4. Let the Slow Cooker Do Its Thing
Cover and cook on low for about 3 hours, or until the chicken reaches an internal temperature of 165°F (75°C).
Slow cookers can be a little unpredictable from one model to another, so cooking time may vary slightly.
The thermometer is your friend here.
5. Serve It Up
Spoon that creamy garlic sauce all over the chicken and serve.
And please don’t be stingy with the sauce.
This is the part where pasta, rice, mashed potatoes, or vegetables become very, very happy.
Expert Tips
Sear the chicken first. I know. It’s one extra pan. But that golden-brown crust adds so much flavor, and it’s worth the few extra minutes.
Don’t overcrowd the skillet. Give the chicken some breathing room while it sears. If the pan is packed, work in batches.
Use a meat thermometer. Chicken breasts are done when the thickest part reaches 165°F (75°C). No guessing required.
Stick with heavy cream for the creamiest sauce. Lighter cream or milk can work differently and may require additional thickening. It can also be more likely to curdle.
Using regular chicken broth? Keep an eye on the salt. Regular broth can be considerably saltier than low-sodium broth, so adjust the seasoning to taste.
Want to wake everything up at the end? A squeeze of lemon juice or a handful of fresh thyme or basil adds a lovely fresh finish.
Recipe Variations
Swap the Chicken Breasts
Chicken thighs are a great option if that’s what you have in the fridge. Use boneless, skinless chicken thighs without changing the recipe.
Add Fresh Herbs
A little fresh thyme or basil at the end can give the creamy sauce a fresh, herby finish.
And honestly, it makes the whole dish look a little fancy.
Always a bonus.
Add Lemon
The sauce is rich and creamy, so a squeeze of lemon juice after cooking adds a bright little contrast.
Just enough to make you go, “Oh, there it is.”
Change Up the Broth
Using regular salted chicken broth instead of low-sodium? Reduce or skip some of the added salt, then taste the sauce after cooking and adjust from there.
Storage & Reheating
Got leftovers?
Lucky you.
Store the chicken and creamy garlic sauce in an airtight container in the refrigerator and enjoy within 3 to 4 days.
When you’re ready to reheat, warm everything gently until heated through. Creamy sauces don’t particularly enjoy being blasted with high heat, so take it easy.
If the sauce has thickened in the refrigerator, add a small splash of chicken broth or cream while reheating to loosen it back up.
You can also freeze the cooked chicken and sauce in a freezer-safe airtight container. Thaw it in the refrigerator before reheating.
Serving Suggestions
This chicken practically begs for something to soak up that creamy garlic sauce.
Pasta: Probably my first choice. The sauce clings to the noodles beautifully.
Rice: Simple, comforting, and excellent for catching all that sauce.
Mashed potatoes: Oh, absolutely. Creamy chicken plus mashed potatoes is a combination that needs very little explaining.
Steamed vegetables: Broccoli, green beans, or asparagus bring a nice fresh contrast to the rich sauce.
Crusty bread: Because leaving creamy garlic sauce behind on the plate would be a tragedy.
A simple salad: Something crisp and fresh balances out the richness of the chicken and sauce nicely.
One More Thing…
This is the kind of chicken dinner you make when you want comfort food without the kitchen marathon.
Get the chicken golden, whisk up that creamy garlic sauce, let the slow cooker take over, and then sit back.
Dinner is handled.
And when you spoon that sauce over the chicken?
Well.
That’s when you’ll understand why this one deserves a spot in the regular dinner rotation.
Slow Cooker Creamy Garlic Chicken
Ingredients
- 2 tbsp 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 tbsp cornstarch
- 1 tbsp cornstarch
- ½ tsp dried parsley
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
- Sear the Chicken: Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then sear on both sides until golden brown (about 3-4 minutes per side). If necessary, cook in batches to avoid overcrowding.
- Prepare the Sauce: In a bowl, whisk together the heavy cream, chicken broth, cornstarch, garlic, parsley, salt, and pepper.
- Slow Cook: Place the seared chicken breasts in a 2.5- to 4-quart slow cooker. Pour the prepared sauce over the chicken, ensuring it's evenly coated
- Cook: Cover and cook on low for about 3 hours, or until the chicken reaches an internal temperature of 165°F (75°C). Cooking times may vary slightly depending on your slow cooker.
- Serve: Spoon the creamy garlic sauce over the chicken and serve. This dish pairs beautifully with pasta, rice, or mashed potatoes.
Notes
- Chicken Options: Boneless, skinless chicken thighs can be used instead of chicken breasts without changing the recipe.
- Dairy Substitutes: Heavy cream thickens the sauce well. Using a lighter cream or milk may require additional thickening and could lead to curdling.
- Broth Choices: If using regular (salted) broth, reduce or omit additional salt and adjust seasoning to taste after cooking.
- Extra Flavor Boost: Add fresh herbs like thyme or basil, or a squeeze of lemon juice after cooking for a fresh touch.
Nutrition
Common Questions
Can I use chicken thighs instead of chicken breasts?
Yep! You absolutely can. Boneless, skinless chicken thighs work well here and you don’t need to change the recipe.
They’re a little more forgiving than chicken breasts, too, so if thighs are what you have in the fridge, use them. No need to make an extra trip to the grocery store.
Do I really need to sear the chicken first?
You don’t have to, but I really recommend it.
That quick sear gives the chicken a lovely golden color and adds extra flavor before it goes into the slow cooker. It only takes a few minutes, and since we’re already going to the trouble of making this dinner, we might as well make it really good.
If you’re in a serious hurry, though, the slow cooker will still do its job.
How do I know when the chicken is done?
The easiest way? Grab a meat thermometer.
The chicken should reach 165°F (75°C) in the thickest part. That’s much more reliable than trying to judge doneness by color, especially with thicker chicken breasts.
And don’t worry about checking it a hundred times. One good check toward the end of cooking is all you need.
Can I make this creamy garlic chicken ahead of time?
Absolutely. This is actually a handy one to have waiting in the fridge.
Cook the chicken and sauce, then let them cool and store them in an airtight container in the refrigerator. The leftovers are best enjoyed within 3 to 4 days.
When you’re ready to eat, reheat everything gently. If that creamy sauce has thickened up in the fridge—and it probably will—add a little chicken broth or cream to loosen it.
Just warm it through slowly. No need to turn the sauce into a bubbling science experiment.
What should I serve with Slow Cooker Creamy Garlic Chicken?
Anything that gives you an excuse to scoop up more of that sauce.
Pasta is an easy favorite. Rice works beautifully, too, and mashed potatoes are pretty much made for creamy garlic sauce.
Want something lighter? Add steamed broccoli, green beans, asparagus, or a simple salad.
And if you have some crusty bread around?
Well, I certainly wouldn’t let that bread go to waste.
