Slow-Cooker Creamy Garlic Chicken

This creamy chicken dish (made easy in a slow cooker) is a garlic lover's dream! ...MORE+ LESS-

Cindy Rahe

August 24, 2016

chicken breasts (1 1/2 to 2 lb)

teaspoon kosher salt

1/2

teaspoon black pepper

tablespoon olive oil

cloves garlic that have been peeled and left whole

1/2

cup dry white wine

cup Progresso™ chicken stock (from 32-oz carton)

or 4 sprigs fresh thyme

tablespoon cornstarch

tablespoon water

1/4

cup grated Parmesan cheese

1/4

cup heavy whipping cream

tablespoons chopped fresh parsley leaves

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1

Spray slow cooker with cooking spray.
2

Season chicken breasts with salt and pepper. Heat 10-inch skillet over medium-high heat. Add oil to skillet, and sear chicken breasts on both sides until golden brown; arrange in single layer in bottom of slow cooker.
3

Add garlic to same skillet, and cook until just golden in a few spots; carefully add wine to skillet, and scrape up any browned bits from bottom. Heat to simmering; simmer 1 minute. Pour into slow cooker. Add stock to slow cooker, stirring gently to combine. Add thyme sprigs. Cover; cook on High heat setting 4 to 6 hours.
4

Twenty minutes before serving, with slow cooker still set to High, beat cornstarch and water with whisk to make a slurry; stir the slurry, Parmesan cheese and whipping cream into liquid in slow cooker (if necessary, remove chicken from slow cooker for this step, and add back once mixed).
5

Cover; cook 20 minutes longer to thicken. Serve with parsley and, if desired, additional Parmesan. Serve over pasta, rice or mashed potatoes.

This dish is also delicious with boneless skinless chicken thighs. For the same weight, you’ll have about double the amount of thighs.
To save a few minutes of prep, buy whole peeled cloves of garlic at the grocery store (often in the refrigerated, prepared produce area). Or try this trick: Break up two heads of garlic into cloves, place the cloves into one of two equally sized plastic or metal bowls; place the other bowl over the top to create a sort of globe, and vigorously shake the cloves between the bowls to loosen the skins.
If you don’t want to use wine, just use additional chicken stock.