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Easy Garlic Parmesan Chicken Crockpot

Garlic Parmesan Chicken Crockpot
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An easy slow cooker recipe for tender chicken breasts in a creamy garlic Parmesan sauce with mushrooms, onions, and spinach.

Ingredients

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  • 1/2 medium sweet or yellow onion, diced
  • 3–4 cloves garlic, minced
  • 4 boneless, skinless chicken breasts
  • 8 oz sliced white or cremini mushrooms
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/4 tsp crushed red pepper flakes (optional)
  • 1/2 cup chicken broth
  • 3 tbsp butter, melted
  • 1 cup evaporated milk (or half-and-half)
  • 3 tbsp all-purpose flour
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups packed baby spinach leaves

Instructions

  1. Layer the diced onion and minced garlic in the bottom of your slow cooker.
  2. Place the boneless, skinless chicken breasts on top of the onions and garlic.
  3. Add the sliced mushrooms around and over the chicken.
  4. Season everything with garlic powder, black pepper, salt, and crushed red pepper flakes (if using).
  5. Pour the chicken broth and melted butter evenly over the ingredients in the slow cooker.
  6. Cover the slow cooker and cook on LOW for 3 to 3 1/2 hours, or until the chicken is cooked through and tender (reaches 165°F / 74°C).
  7. Once the chicken is cooked, in a small bowl, whisk together the evaporated milk and all-purpose flour until smooth.
  8. Pour the milk and flour mixture into the slow cooker and stir it into the sauce.
  9. Cover again and cook on HIGH for an additional 30 minutes to allow the sauce to thicken.
  10. Remove the chicken breasts from the slow cooker and place them on a serving platter.
  11. Stir the freshly grated Parmesan cheese into the thickened sauce in the slow cooker until it’s fully incorporated and melted.
  12. Add the baby spinach leaves to the sauce and stir until they wilt.
  13. To serve, spoon the creamy garlic Parmesan sauce and vegetables over the chicken. Optionally, shred the chicken before returning it to the sauce for an easy mix-in.

Notes

  • Use evaporated milk for a richer sauce, or substitute with half-and-half.
  • Crushed red pepper flakes add a slight kick; omit for milder flavor.
  • Ensure chicken reaches 165°F for safety.

Find it online: https://www.masterthecook.com/easy-garlic-parmesan-chicken-crockpot/