There are many reasons you might want to give this garlic butter chicken recipe a try. First, because it’s creamy and utterly delicious. Second, because you’re in a hurry and need to put together dinner in ten minutes and let it cook on your slow cooker hands-free.
Then there are the less obvious reasons. Maybe you’re looking for a low carb meal to meet your weight-loss goals, or perhaps you just love buttery chicken; who doesn’t?
Well, this recipe is a stand out. The chicken is cooked in minutes with some garlic and butter, that’s an excellent meal right there, but then there’s the cream cheese sauce. Read on and learn all about this lovely dinner recipe.
The Magic Of Slow Cookers
Slow cookers, also called instant pots or crock-pots, for the most famous brand, have been around for fifty years, but we’re just realizing how awesome they are.
Slow cookers do all the work for you. Yes, they take time, but it’s that ‘low and slow’ cooking that renders the most tender meat and chicken and the most flavorful sauces.
You only need to throw in your favorite ingredients and let them simmer for a few hours. All the flavors merge to become an authentic culinary experience that tastes like a home-cooked meal. And there’s more — cooking with a slow cooker prevents all the nutrients in the food from leaching out, so the food is not only tasty; it’s super nutritious too!
How Long Does it Take To Cook ?
Today’s keto crock-pot garlic-butter chicken with a cream cheese sauce is assembled in just ten minutes. You need to have ready four clean boneless chicken breasts, but that’s about it. You don’t even have to peel the garlic, which is always a pain; we’re just cutting it in half and throw it in the pot.
The cream cheese sauce basically cooks itself in a saucepan, and with tons of cream cheese and chicken stock, you might already imagine this is a coating, thick sauce. Those are the best kind.
In short, prep takes literally no time, but you must set your slow cooker for three hours because you must make sure that chicken is cooked through.
How to Make The Cream Cheese Sauce ?
In your favorite thick-bottomed saucepan, you’ll add eight ounces of cream cheese, which is the average size for a Philadelphia block.
We’re also adding about a cup of chicken stock, which you can get in your local supermarket. The stock gives the sauce a lighter consistency.
The final step is giving our sauce some flavor with salt and pepper and some lovely coarsely chopped parsley leaves. You can also add a pinch of paprika to the sauce to give it some spice and color, or a little curry powder to give this dish some Indian flare. Play around with the herbs and spices you have at home and make this sauce your own.
What to do with Leftover Chicken ?
In the rare case you end up with leftovers, which is totally possible if you’re cooking this recipe for two, let it cool at room temperature and store it in an airtight container in the fridge. It should be fine for the rest of the week.
You can also freeze the chicken with or without the cream cheese sauce for a few months. That’s especially useful because you only have to heat the chicken and the sauce on the stovetop the next time you want to enjoy this dish. You’ll get yourself an instant meal that tastes freshly made.
When To Make Garlic Butter Chicken?
Here’s the thing with our garlic butter chicken with cream cheese sauce. It’s comforting and homey, meaning you can enjoy it on any given weeknight, but it’s also quite fancy, so it will shine on special occasions and memorable dinners.
Let’s say this dish can do it all. Its silken texture, the fork-tender chicken breast, the buttery cream cheese, they’re easy to love. And although this is a keto, low-carb recipe, you can efficiently serve it to people with regular diets, especially if you sauté some potatoes as an optional side dish. Steamed veggies are fabulous too. The chicken is always the star of the show, though.
Garlic Butter Chicken
- 4 boneless chicken breasts
- 8 tbsp butter
- 6 garlic cloves, sliced in half
- 1 tsp salt
Cream Cheese Sauce
- 8 oz cream cheese
- ¾ cup chicken stock
- 1 bunch parsley, chopped
- Cracked pepper
- Salt, to taste
- Place chicken in the crockpot in an even layer. Add garlic pieces all around then add butter.
- Sprinkle with salt and cook on low for 6 hours or high for 3-4.
- Meanwhile add the chicken stock and cream cheese to a saucepan over medium heat. Cover and bring to a simmer.
- Then stir om fresh parsley and stir again until creamy.
- Pour over chicken and season with extra parsley and cracked pepper.
Nutrition Information:Yield: 4 Serving Size: 4 people
Amount Per Serving: Calories: 625Total Fat: 47gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 222mgSodium: 1242mgCarbohydrates: 7gFiber: 0gSugar: 3gProtein: 42g