Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1/2 cup milk or chicken broth
- 1/4 cup butter, melted
- 2 tablespoons minced garlic
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Place chicken breasts in the bottom of your crockpot.
- Step 2: In a medium bowl, whisk together Parmesan cheese, milk or chicken broth, melted butter, minced garlic, Italian seasoning, salt, and pepper.
- Step 3: Pour the Parmesan mixture evenly over the chicken breasts.
- Step 4: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and easily shreds with a fork.
- Step 5: Once cooked, shred the chicken with two forks directly in the crockpot.
- Step 6: Serve over pasta, rice, or on sandwiches.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat shredded chicken with a splash of milk or broth to prevent drying.
- Serve this creamy chicken over zucchini noodles for a lighter, low-carb meal.
- Don't overcrowd the crockpot; cut thicker chicken breasts in half for more even cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American