Easy Garlic Herb Chicken in the Crockpot
Crockpot Garlic Herb Chicken is a comforting, hearty meal that’s perfect for busy weeknights. After making this many times, I’ve discovered the trick to the most tender, flavorful chicken is to sear it first. The crispy edges add so much depth to the creamy garlic herb sauce. If you love recipes like this, you’ll also enjoy Air Fryer Salmon Patties and Italian Peach Summer Cookies.
Why This Easy Garlic Herb Chicken in the Crockpot Is Pure Comfort
- Tender, juicy chicken in a rich, creamy garlic herb sauce
- Easy, hands-off cooking in the crockpot
- Perfect for meal prepping and busy weeknights
- Better than takeout and more affordable
What You'll Need for Easy Garlic Herb Chicken in the Crockpot
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 lbs boneless, skinless chicken breasts
- 1/2 cup butter
- 1 cup heavy cream
- 1 cup chicken broth
- 4 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp Italian seasoning
- Garlic
- Italian seasoning
- Salt
- Pepper
- Optional: Green onions
- Optional: Fresh parsley
📝 Ingredient Notes
- chicken breasts: You can also use bone-in, skin-on chicken breasts. Just increase the cooking time.
🛒 Tools & Equipment I Recommend
- Crockpot — Hands-off cooking for busy weeknights → See on Amazon
- Instant Read Meat Thermometer — Ensures perfectly cooked, tender chicken every time → See on Amazon
How to Make Easy Garlic Herb Chicken in the Crockpot
- Sear the chicken: Melt butter in a large skillet over medium-high heat. Season chicken breasts with salt, pepper, and Italian seasoning. Sear for 2-3 minutes on each side until golden brown. Transfer to the crockpot.
- Make the sauce: In the same skillet, add minced garlic and cook for 1 minute. Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Transfer to the crockpot.
- Cook the chicken: Pour heavy cream into the crockpot. Stir to combine. Cook on low for 4-6 hours or on high for 2-3 hours, until chicken is cooked through and tender.
- Serve: Shred the chicken and stir it into the sauce. Garnish with green onions and fresh parsley. Serve over mashed potatoes or rice.
Cook's Tips for Perfect Easy Garlic Herb Chicken in the Crockpot
- Time-saving tip: You can also make this recipe in the Instant Pot. Cook on high pressure for 15 minutes with a 10-minute natural release.
- Common mistake and fix: Don't overcook the chicken. It can become dry. Use a meat thermometer to ensure it reaches 165°F (74°C).
- Make-ahead tip: This recipe freezes well. Store in an airtight container for up to 3 months.
Storing & Reheating Easy Garlic Herb Chicken in the Crockpot
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 4 days Make-ahead tip: You can make this recipe up to 24 hours ahead. Store in the fridge until ready to cook.
Freezing Easy Garlic Herb Chicken in the Crockpot
Freeze for up to 3 months
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes Microwave: Reheat in the microwave for 2-3 minutes
Recipe Notes
- Chef tip: Searing the chicken first adds so much flavor to the dish.
- Best substitution: You can substitute the heavy cream with Greek yogurt for a lighter version.
- Make-ahead: This recipe can be made ahead and reheated when ready to serve.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the sauce is too thin, you can thicken it by mixing 1 tbsp of cornstarch with 1 tbsp of water and stirring it into the crockpot.
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Easy Garlic Herb Chicken in the Crockpot
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1/2 cup butter
- 1 cup heavy cream
- 1 cup chicken broth
- 4 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp Italian seasoning
Seasonings
- Garlic
- Italian seasoning
- Salt
- Pepper
Optional Toppings
- Green onions
- Fresh parsley
Instructions
- Sear the chicken: Melt butter in a large skillet over medium-high heat. Season chicken breasts with salt, pepper, and Italian seasoning. Sear for 2-3 minutes on each side until golden brown. Transfer to the crockpot.
- Make the sauce: In the same skillet, add minced garlic and cook for 1 minute. Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Transfer to the crockpot.
- Cook the chicken: Pour heavy cream into the crockpot. Stir to combine. Cook on low for 4-6 hours or on high for 2-3 hours, until chicken is cooked through and tender.
- Serve: Shred the chicken and stir it into the sauce. Garnish with green onions and fresh parsley. Serve over mashed potatoes or rice.
Notes
- Chef tip: Searing the chicken first adds so much flavor to the dish.
- Best substitution: You can substitute the heavy cream with Greek yogurt for a lighter version.
- Make-ahead: This recipe can be made ahead and reheated when ready to serve.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the sauce is too thin, you can thicken it by mixing 1 tbsp of cornstarch with 1 tbsp of water and stirring it into the crockpot.
Storage
- Fridge: Store in an airtight container for up to 4 days
- Freezer: Freeze for up to 3 months
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes
- Microwave reheat: Reheat in the microwave for 2-3 minutes
- Make ahead: You can make this recipe up to 24 hours ahead. Store in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 380
- Protein: 35g
- Fat: 25g
- Carbs: 3g
- Fiber: 0g
- Sugar: 1g
- Sodium: 600mg
- Cholesterol: 140mg
- Sat. Fat: 15g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Garlic Herb Chicken in the Crockpot FAQs
Yes, you can make this recipe up to 24 hours ahead. Store in the fridge until ready to cook.
Overcooking is the most common reason for dry chicken. Use a meat thermometer to ensure it reaches 165°F (74°C).
Yes, cook on high pressure for 15 minutes with a 10-minute natural release.
This recipe pairs well with mashed potatoes, rice, or noodles. You can also serve it over a bed of greens for a lighter meal.
Yes, this recipe freezes well. Store in an airtight container for up to 3 months.
A Warm Final Note
I can’t wait for you to try Easy Garlic Herb Chicken in the Crockpot and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
