This Crock Pot Garlic Parmesan Chicken Recipe is so rich and delicious… the secret ingredient butter makes everything better!!
Your chicken dinner is about to become amazing! Make dinner the highlight of your week when you make this ridiculously delicious Crock Pot Garlic Parmesan Chicken Recipe!
This Crock Pot Chicken Recipe couldn’t be easier and the flavor is off-the-charts delish! I love serving this yummy dish when company comes over, too! It’s rich, creamy, and ridiculously yummy!!
This is the comfort food you’ve been longing for!
You really can’t go wrong with Garlic and Parmesan… so go grab your Crock Pot and let’s get started!
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Crock Pot Garlic Parmesan Chicken Recipe
- Add Chicken to Crock Pot
- Cook on HIGH for 3 hours or LOW for 6 hours {covered}
- After 3 hours on HIGH or 6 hours on LOW, drain juices from Crock Pot.
- In small mixing bowl, combine Butter, Mayo, Parmesan, Garlic, Oregano, Basil & Salt and stir well.
- Pour mixture over chicken.
- Cover, and cook on HIGH for 30 minutes more, or until done. ENJOY!!
What You’ll Need for This Recipe:
Mixing Bowls
5 – 6 quart Crock Pot
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So have you tried this Crockpot Garlic Parmesan Chicken?
Leave a comment & share!
Bethany says
January 22, 2019 at 11:55 amCan you use mozzarella shredded instead of Parmesan??????
Cynthia says
January 7, 2019 at 10:30 amCan you freeze this for meals later?
Heidi says
January 10, 2019 at 11:21 pmHi Cynthia ~ this recipe really is best when served immediately. 🙂
Brooke says
August 2, 2018 at 1:10 pmCan this be converted to an instant Pot recipe? If so how? Thank you in advance!
Heidi says
January 10, 2019 at 11:20 pmHi Brooke ~ this sauce does not work well in a pressure cooker, however here are some other easy Instant Pot recipes for busy nights…
https://thefrugalgirls.com/easy-instant-pot-recipes
Mary says
January 3, 2018 at 1:47 pmCan this be made in a 4 quart crock pot? If so, should I adjust the cooking times/settings?
Heidi says
January 10, 2019 at 11:19 pmHi Mary ~ this works best in a 5 – 7 quart crock pot.
Sandy says
January 2, 2018 at 8:02 pmCan a pressure cooker be use to cook the chicken?
Heidi says
January 10, 2019 at 11:19 pmHi Sandy ~ this sauce does not work well in a pressure cooker, however here are some easy Instant Pot recipes for busy nights…
https://thefrugalgirls.com/easy-instant-pot-recipes
Kim says
December 15, 2017 at 10:02 amI would like to make this for Christmas dinner for 21 people. Can I stack the chicken on top of each other? Obviously I’ll need a few crockpots.
Heidi says
December 15, 2017 at 4:33 pmHi Kim ~ this recipe honestly works best laying the chicken in a single layer. I would try to round up 4 – 5 large crockpots if you can, and just cook that way. Hope that helps! 🙂
Holly says
December 7, 2017 at 1:38 pmNow with the instant pot (electric pressure cooker) being all the rage, can you make this in there? I’d love to know how, i’m such a newbie to that type of cooking! This sounds so yummy!
Heidi says
January 10, 2019 at 11:18 pmHi Holly ~ this sauce does not work well in a pressure cooker, however here are some easy Instant Pot recipes for busy nights you might like…
https://thefrugalgirls.com/easy-instant-pot-recipes
Jen says
May 17, 2017 at 8:16 amThis my family’s favorite meal now. They beg for it regularly and I only get positive feedback every time. It is creamy and delicious and the chicken is so moist. Thank you!
Heidi says
May 18, 2017 at 12:12 pmAww ~ you’re very welcome, Jen! So glad to hear your family loves it! 🙂
Chrissy says
November 22, 2016 at 6:49 amThe only garlic I have it powder or salt. Can I substitute with one of those?
Heidi says
November 25, 2016 at 10:44 amChrissy,
I don’t recommend substituting the garlic, as the fresh garlic really makes this recipe amazing.
Hope this helps ~ Heidi
Bryt says
June 6, 2016 at 9:13 amWhat sides are you guys serving this dish with?
Jen says
June 6, 2016 at 9:16 amI made asparagus. 🙂
jeanne Ayr says
May 25, 2016 at 12:48 pmCan I add the the juice from the chicken to the ingredients for flavor or not a good idea
Heidi says
May 28, 2016 at 12:34 pmHi Jeanne ~ you’ll end up with a much thicker, more flavorful sauce if you drain the juices. Hope that helps! 🙂
Gabby says
April 22, 2016 at 7:35 amCan you substitute the garlic cloves with pre minced garlic and if so how much would I need to use? Thank you!
Heidi says
April 22, 2016 at 12:30 pmHi Gabby,
Absolutely, yes you can use pre minced garlic. If your jar of pre minced garlic doesn’t already indicate, you could try 1/4 tsp of pre minced garlic per clove of garlic. ~ hope this helps, Heidi
Phyllis says
July 11, 2016 at 7:47 am3 cloves of garlic equals 1 Tablespoon of minced
Laura says
April 13, 2016 at 7:47 amCan u use powder parmesan cheese instead. I don’t have the real parmesan cheese to grade nor do I have the money to buy that kind of cheese.
Pat Cody says
April 22, 2016 at 8:01 amI actually compared the prices the last time I purchased parmesan and realized that the freshly grated in a jar is just out the same price as the stuff in the can. Literally a few pennies difference. I used to think I couldn’t afford the freshly grated but I actually can. Check it out. BTW, I shop mostly at Walmart.
Betty Watson says
January 2, 2017 at 1:34 pmI made it with the grated because I didn’t have the other and it was fabulous.
Karen says
April 11, 2016 at 1:15 pmI got thin chicken so could i do ot for juat 2 hours or when I know thier done????
Heidi says
April 11, 2016 at 1:17 pmHi Karen ~ yes… thin chicken breasts will work just fine! I’m not sure of the exact time, but you’ll definitely want to shorten the cook time. Just keep an eye on them to know when they’re done. ENJOY!
Betty Watson says
January 2, 2017 at 1:36 pmI used chicken tenders. They were finished in about half the time on low. Falling apart when I ate them.
Britnee says
March 25, 2016 at 3:41 pmdo I melt the butter or soften it?
Heidi says
March 26, 2016 at 9:04 amHi Britnee, you will soften the butter. I recommend pulling it out of the fridge an hour or so before you start, depending on the temperature of your home. Hope this helps ~ Heidi
Kate says
February 25, 2016 at 9:46 amAny Mayo substitute? I don’t like it but everything else in the recipe sounds good.
kellydreams2011 says
March 7, 2016 at 12:12 pmIf you cook frozen chicken in a crockpot, you risk cracking your pot. Ask me how I know. 😉
As to a mayo substitute, I wonder if plain Greek yogurt would do the trick?
Pat Cody says
April 22, 2016 at 8:03 amI always cook my chicken from frozen but I always use the low temp. Wonder why you had a problem. Was your crockpot on high?
Debbie says
February 25, 2016 at 7:06 amCan you cook the chicken if frozen? If so what temp and for how long? Thanks
kellydreams2011 says
March 7, 2016 at 12:13 pmIf you cook frozen chicken in a crockpot, you risk cracking your pot. Ask me how I know.
Pat Cody says
March 18, 2016 at 12:26 pmAnd yet I cook frozen chicken in my crockpot about twice a week, have for years and have never had a problem. I cook it on low. Could that be the difference?
kellydreams2011 says
March 18, 2016 at 3:08 pmI cooked it on low too and had a nice crockpot (Kitchenaid). I loved that crock! I found out it would cost about $35 to replace the liner. It might have just been a fluke, or it might be the brand of pot. I don’t know. I wished I’d spent the $35 to get a new liner, rather than switching brands, because the crock burns everything even on low.
Iaisha says
February 24, 2016 at 10:54 amits**
April says
February 19, 2016 at 4:07 pmCan you cook this all together for 4-6 hours on low or is there a specific reason you cook the chicken first then add the parmesan/garlic sauce towards the end? Thanks!
Iaisha says
February 24, 2016 at 10:54 amBecause the chicken is going to make tons of it’s on juice, you’ll want to drain it off before you add your sauce.
Iaisha says
February 24, 2016 at 10:55 amits***
Joseph Cetrangelo says
January 13, 2016 at 5:01 pmAre you pouring water over the chicken when you cook it initially or is it by itself? Thanks!
Celia says
January 14, 2016 at 3:16 pmJoseph, I just made this dish and I put the chicken right in the crock pot with no additional liquid. Due to the slow cooking, the chicken produces it’s own juices over the 3 hours! 😉