Craving the ultimate comfort food without the fuss? This Slow Cooker Garlic Chicken is your answer! Imagine incredibly tender, fall-apart chicken, slow-cooked to perfection with rich butter and aromatic garlic. But the magic doesn’t stop there. We’ll whip up a velvety, luscious cream cheese sauce using the flavorful juices from the cooker. It’s a decadent, satisfying meal that tastes like you spent hours in the kitchen, but your trusty slow cooker does all the heavy lifting. Get ready for this to become your new family favorite!
Ingredients
• For the Garlic Chicken
• 2-2.5 lbs / 900-1135g chicken breasts, thawed
• 1 stick (1/2 cup / 113g) butter
• 8 large garlic cloves, sliced in half
• 1 tsp / 6g salt
• 1 medium onion, sliced (optional, but recommended)
• For the Cream Cheese Sauce
• 8 oz / 226g cream cheese, softened
• 1 cup / 240ml chicken stock or reserved liquid from the slow cooker
• Salt to taste
Instructions
1. Directions
2. Arrange the thawed chicken breasts in the bottom of your slow cooker. Dot the top with pieces of the butter stick.
3. Scatter the halved garlic cloves and optional sliced onion over and around the chicken. Sprinkle evenly with salt.
4. Secure the lid and cook on LOW for 6-7 hours, or until the chicken is tender and cooked through.
5. Carefully remove the chicken from the slow cooker and place it on a serving platter. You can shred it or leave the breasts whole.
6. To make the sauce, pour 1 cup of the cooking liquid from the slow cooker (or use chicken stock) into a saucepan. Add the softened cream cheese.
7. Whisk continuously over medium-low heat until the cream cheese is fully melted and the sauce is smooth and creamy. Season with additional salt if needed.
8. Pour the warm cream cheese sauce generously over the chicken and serve immediately.
Nutritional Information
• Nutrition Facts
• Servings: 6
• Calories: 664 kcal
• Fat: 38g
• Protein: 63g
• Note: Nutrition is an estimate per serving and may vary based on used.
Pro Tips
• For an even richer flavor, quickly sear the chicken breasts in a hot pan with a little oil before adding them to the slow cooker.
• Boneless, skinless chicken thighs can be substituted for breasts for an even more tender and flavorful result.
• Stir a handful of fresh spinach or chopped parsley into the sauce at the very end for a pop of color and extra nutrients.
• For a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water to create a slurry, then whisk it into the simmering sauce until it thickens.
