Crockpot Garlic Parmesan Chicken

This Keto Crockpot Garlic Parmesan Chicken has become my go to dinner solution on busy weeknights when I need something satisfying but low carb. The slow cooker does all the work while creating tender chicken smothered in a rich garlic Parmesan sauce that feels indulgent without the carbs.

I started making this recipe when I first began my keto journey and was desperately missing comfort food. This dish quickly became a family favorite that even my carbloving friends request when they visit.

Ingredients

• Boneless skinless chicken thighs chosen for their natural moisture and flavor that stands up perfectly to slow cooking
• Butter creates the luxurious base for the sauce and adds healthy fats for keto macros
• Heavy cream provides richness and creates the perfect sauce consistency without any thickeners
• Grated Parmesan cheese brings savory depth and thickens the sauce naturally as it melts
• Fresh minced garlic for that irreplaceable aromatic punch that infuses throughout the dish
• Garlic powder reinforces the flavor throughout the sauce for extra depth
• Salt and pepper the essential seasonings that bring everything together

Step-by-Step Instructions

Prepare the Slow Cooker

Place the chicken thighs in an even layer at the bottom of your crockpot. Make sure not to overcrowd so they cook evenly. This creates the foundation for absorbing all the delicious flavors to come.

Create the Garlic Base

In a small saucepan over medium heat melt the butter completely until it begins to bubble slightly. Add the minced garlic and sauté for about 1 to 2 minutes until it becomes fragrant and just barely golden. Be careful not to burn the garlic as it can become bitter.

Build the Sauce

While maintaining medium heat slowly pour in the heavy cream while whisking continuously to combine with the garlic butter. Add the Parmesan cheese in small handfuls stirring between additions until completely melted and incorporated. Sprinkle in the garlic powder salt and pepper and continue stirring until the sauce is smooth and slightly thickened about 2 minutes.

Combine and Cook

Pour the completed sauce evenly over the chicken thighs making sure each piece is well coated. Cover with the lid and set your crockpot to cook on low heat for 4 to 6 hours. The longer cooking time allows the flavors to meld beautifully while keeping the chicken tender.

Finish and Serve

Once cooking is complete the chicken should be incredibly tender. You can leave the thighs whole or shred them with two forks depending on how you plan to serve. Stir gently to coat everything in the thickened sauce before serving.

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The heavy cream is truly the secret ingredient in this recipe. I once tried to substitute with half and half to cut calories and the sauce broke during cooking. The fat content in heavy cream is essential for maintaining that silky texture throughout the long cooking process and creates that restaurant quality finish that makes this dish so special.

Storage and Reheating

This dish stores beautifully in airtight containers in the refrigerator for up to 4 days. The flavors actually continue to develop making leftovers sometimes even better than the first day. When reheating I recommend doing so gently on the stovetop with a splash of additional cream if needed to revive the sauce. Microwaving works in a pinch but stir halfway through to ensure even heating.

Easy Modifications

While this recipe is perfect as written there are several ways to customize it to your preferences. Adding Italian seasoning provides an herby depth that works beautifully with the Parmesan. For a touch of heat red pepper flakes make an excellent addition. You can also substitute chicken breasts if you prefer though cooking time may need adjustment to prevent drying. For extra vegetables spinach or mushrooms can be added during the last 30 minutes of cooking.

Serving Suggestions

This chicken truly shines when served over cauliflower rice which soaks up the incredible sauce. Steamed broccoli or asparagus make perfect sides that complement the richness of the dish. For guests not following keto a side of crusty bread for sauce dipping will be appreciated though you might want to hide it from yourself!

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Frequently Asked Questions About Recipes

→ Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but they tend to be leaner and may not be as moist as thighs. If using breasts, consider reducing the cooking time to 3-5 hours on low to prevent them from drying out. You might also want to check the internal temperature earlier, aiming for 165°F.

→ How can I thicken the sauce if it's too thin?

To maintain keto-friendly status, mix 1/4 teaspoon of xanthan gum with a tablespoon of the hot liquid in a separate bowl, then stir it back into the crockpot during the last 30 minutes of cooking. Alternatively, you can remove the chicken when done, set the crockpot to high, and reduce the sauce with the lid off for about 15-20 minutes, stirring occasionally.

→ Can I prep this meal in advance?

Yes! You can prepare the garlic Parmesan sauce up to 2 days ahead and store it in the refrigerator. When ready to cook, place the chicken in the crockpot, pour the sauce over, and proceed with cooking as directed. This makes morning meal prep even faster.

→ What are some good side dishes to serve with this chicken?

To keep the meal keto-friendly, serve with cauliflower rice, steamed broccoli, zucchini noodles, sautéed spinach, or a simple green salad with olive oil dressing. Roasted asparagus or Brussels sprouts also pair wonderfully with the creamy garlic sauce.

→ How long will leftovers keep in the refrigerator?

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop over low heat to prevent the sauce from separating. Add a splash of heavy cream if needed to refresh the sauce.

→ Can this dish be frozen?

Yes, though cream-based sauces can sometimes separate when frozen and thawed. For best results, cool completely before transferring to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating slowly, stirring occasionally to help recombine the sauce.