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Crockpot Garlic Butter Chicken

Crockpot garlic butter chicken slow-cooks tender chicken breasts in a rich garlic butter sauce with Parmesan and lemon. After simmering on LOW or HIGH, you stir in the cheese for a silky finish and spoon the sauce over juicy slices.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Crockpot garlic butter chicken
  • 2 lb boneless skinless chicken breasts
  • 6 tbsp unsalted butter sliced
  • 6 garlic minced
  • 1 tsp Italian seasoning
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 cup chicken broth
  • 0.25 cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley
  • 1 tbsp lemon juice

Equipment

  • 1 Dutch oven

Method
 

Load the slow cooker
  1. Spray the crockpot with nonstick cooking spray.
  2. Place the boneless skinless chicken breasts in the slow cooker and spread them out evenly so they cook at the same pace.
  3. Sprinkle the chicken with Italian seasoning, paprika, onion powder, salt, and black pepper, using a light, even coating so the surface is well seasoned.
  4. Scatter the minced garlic over the chicken to distribute flavor throughout the simmering juices.
  5. Lay unsalted butter slices on top so they melt during cooking and form the garlic butter sauce.
  6. Pour chicken broth around the chicken (not over the seasoning pile) to keep the chicken moist as it cooks.
Slow cook
  1. Cover and cook on LOW for 5–6 hours, until the chicken is tender and flakes easily when tested with a fork.
  2. Alternatively, cover and cook on HIGH for 3–4 hours, until the chicken is tender and reaches an easy-to-shred texture.
Finish the sauce and serve
  1. Stir grated Parmesan cheese and lemon juice into the garlic butter sauce until the cheese melts and the sauce looks glossy.
  2. Spoon the garlic butter sauce over the chicken so every piece is coated.
  3. Garnish with chopped fresh parsley before serving for a fresh green finish.
  4. Serve the chicken with mashed potatoes, rice, or roasted vegetables alongside the extra sauce.

Notes

For best texture, avoid lifting the lid during the cook time, and do the Parmesan stir-in after the chicken is tender so it melts smoothly. Store leftovers in an airtight container in the fridge up to 4 days; reheat gently in a covered dish until warmed through. Freezing is not recommended because the sauce can become grainy after thawing. For a lighter option, use reduced-fat butter and Parmesan to lower saturated fat while keeping the garlic-lemon flavor.