Crock Pot Creamy Chicken Parmesan

Instructions:

1. Place the chicken breasts in the bottom of your slow cooker.
2. Add the drained diced tomatoes, garlic, Italian seasoning, salt, and pepper over the chicken.
3. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the chicken is tender.
4. Shred or cube the chicken directly in the slow cooker, then stir in the heavy cream, Parmesan, mozzarella, and butter.
5. Continue cooking for 15–20 minutes, or until the sauce becomes creamy and the cheeses are fully melted.
6. Ladle into bowls and garnish with fresh parsley.

Variations

• Add spinach during the final 20 minutes for extra color and nutrients.
• Stir in sun-dried tomatoes for a richer, tangier flavor.
• Replace chicken breasts with chicken thighs for a more tender, juicy result.
• Add red pepper flakes for a subtle kick.

Tips

• Drain the tomatoes well to prevent thinning the sauce.
• Avoid overcooking the dairy—add cream and cheese only after the chicken is cooked.
• Adjust seasoning at the end to balance the richness of the sauce.
• Serve over pasta, mashed potatoes, or rice to enjoy every drop of the creamy Parmesan sauce.