My grandma showed me this, and I still think it's awesome!

Cooking at home doesn’t get much easier than with this Slow Cooker Garlic Parmesan Chicken Scampi. A delightful fusion of Italian and American cuisines, this dish brings together the robust flavors of garlic, parmesan, and chicken in a convenient slow-cooked style. Ideal for busy weeknights or leisurely weekends, this dish offers a rich, comforting experience without the fuss. The origins of the scampi style hail from Italy, traditionally featuring shrimp, but this chicken variation provides a heartier twist that’s sure to win over even the most discerning palates.

This luscious chicken scampi pairs wonderfully with a side of al dente pasta, which helps to soak up the creamy garlic parmesan sauce. For a lighter option, consider serving it over a bed of steamed vegetables or cauliflower rice. A crisp green salad with a tangy vinaigrette and some crusty garlic bread for mopping up the sauce would also make excellent companions to this delectable main course.

Servings: 6

1.5 lbs boneless, skinless chicken breasts
1/2 cup unsalted butter
1 cup chicken broth
1 cup heavy cream
1/2 cup grated parmesan cheese
6 cloves garlic, minced
1 medium onion, finely chopped
1 red bell pepper, thinly sliced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
Fresh parsley, chopped (for garnish)

1. Place the chicken breasts in the bottom of your slow cooker.

2. In a large saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until fragrant and the onions are translucent, about 3-4 minutes.

3. Stir in the chicken broth, heavy cream, and grated parmesan cheese. Continue to cook until the cheese is melted and the sauce is smooth.

4. Pour the sauce over the chicken in the slow cooker, ensuring that each piece is well coated.

5. Add the red bell pepper slices and sprinkle the Italian seasoning, salt, black pepper, and crushed red pepper flakes on top.

6. Cover and cook on low for 4-5 hours, or until the chicken is tender and fully cooked.

7. Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and stir well to combine with the sauce.

8. Serve hot, garnished with freshly chopped parsley.

For a low-carb version, try using chicken thighs instead of breasts for an extra juicy result. Swap out the heavy cream for a non-dairy alternative if you're lactose intolerant or prefer a lighter option. Lastly, add a squeeze of fresh lemon juice before serving to brighten up the flavors.