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Slow-Cooker Creamy Garlic Chicken

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  • Prep 15 min
  • Total 4 hr 35 min
  • Servings 4
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This creamy chicken dish (made easy in a slow cooker) is a garlic lover's dream!
By Cindy Ensley
Updated Aug 31, 2017
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  • 4 chicken breasts (1 1/2 to 2 lb)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 20 cloves garlic that have been peeled and left whole
  • 1/2 cup dry white wine
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 3 or 4 sprigs fresh thyme
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup heavy whipping cream
  • 2 tablespoons chopped fresh parsley leaves


  • 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 broth 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    This dish is also delicious with boneless skinless chicken thighs. For the same weight, you’ll have about double the amount of thighs.
  • tip 2
    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.
  • tip 3
    If you don’t want to use wine, just use additional chicken broth.


Nutrition Facts are not available for this recipe
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