This crock pot creation redefines effortless cooking with its rich, creamy texture and bold garlic-herb profile.
I’ve perfected a method that lets the slow cooker do all the work, transforming simple ingredients into a dish that tastes like it simmered all day. The Boursin cheese melts into a velvety sauce that coats every bite with restaurant-quality flavor.
You’ll love how the hands-off process delivers depth without constant attention. Just set it, forget it, and return to a meal that’s ready to impress.
Perfect for busy weeknights or lazy weekends. Here’s how to make it.
Ingredients for Boursin Crock Pot
Creamy, herby, and effortlessly delicious with minimal prep work required.
| Ingredient | Amount | Notes |
|---|---|---|
| Boursin Garlic & Fine Herbs Cheese 🧀 | 5.2 oz | One standard wheel, room temperature |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Chicken Broth 🍲 | 1 cup | Low-sodium preferred |
| Boneless Skinless Chicken Breasts 🍗 | 1 ½ lb | Or substitute chicken thighs |
| Garlic Cloves 🧄 | 4 cloves | Minced for maximum flavor |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Dried Thyme 🌿 | 1 tsp | Crushed between fingers |
| Dried Rosemary 🌿 | 1 tsp | Crushed for better distribution |
| Dijon Mustard 🟡 | 1 tbsp | Smooth, not whole grain |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening the sauce |
| Unsalted Butter 🧈 | 2 tbsp | For sautéing aromatics |
| Salt 🧂 | ½ tsp | Or to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The Boursin is non-negotiable here—Garlic & Fine Herbs is the classic, but shredded or crumbled varieties work too. Costco sells it in bigger wheels if you’re making this often. For the chicken, I prefer breasts for their mild flavor, but thighs stay juicier and handle the long cook time better. Look for air-chilled if your store carries it—less watery, better texture.
No Boursin? Cream cheese plus extra garlic and herbs gets you 70% there. Swap chicken broth for vegetable broth to keep it vegetarian. The Dijon can be any smooth mustard, but avoid sweet varieties. Fresh herbs work in a pinch—just triple the amount. For a richer sauce, half-and-half or whole milk can replace the heavy cream.
This keeps beautifully for 3-4 days in the fridge. The sauce thickens as it cools, so thin with a splash of broth when reheating. Freezes for up to 3 months—portion before freezing for easy meals. Always garnish fresh though (that parsley matters).
Why You’ll Love This Recipe
- Set It and Forget: I dump everything in the crock pot before work and come home to fall-apart chicken.
- That Boursin Magic: The garlic-herb cheese melts into the cream and broth so every bite tastes rich and restaurant-worthy.
- Company or Tuesday: I serve it over pasta for guests or stuff it into wraps for quick lunches all week.
- Leftovers for Days: Honestly, it reheats so well I make a double batch and freeze half for lazy nights.
Step-by-Step Instructions for Hands-Off Garlic Herb Indulgence
This method delivers restaurant-quality results with minimal effort on your part.
Step 1: Sear Chicken and Sauté Aromatics
Pat the 1.5 lb boneless skinless chicken breasts dry with paper towels and season both sides with the 0.5 tsp salt and 0.25 tsp black pepper. Heat the 2 tbsp unsalted butter in a large skillet over medium-high heat until foaming subsides.
Sear the chicken for 3-4 minutes per side until golden brown and just cooked through. Remove and set aside. In the same skillet, add the finely diced yellow onion and cook for 3 minutes until softened. Add the 4 cloves minced garlic cloves, 1 tsp dried thyme, and 1 tsp dried rosemary, cooking for 30 seconds until fragrant.
Step 2: Create the Creamy Boursin Sauce Base
Sprinkle the 2 tbsp all-purpose flour over the onion mixture and stir for 1 minute to cook off the raw flour taste. This creates a roux that will thicken your sauce beautifully. Slowly pour in the 1 cup chicken broth and 1 cup heavy cream, whisking constantly to prevent lumps.
Bring the mixture to a gentle simmer and cook for 2-3 minutes until it begins to thicken slightly. Stir in the 1 tbsp Dijon mustard and the 5.2 oz Boursin Garlic & Fine Herbs Cheese, cooking until the cheese is completely melted and the sauce is smooth. The Boursin will transform your sauce into a rich, herb-infused masterpiece.
Step 3: Slow Cook to Perfection
Transfer the seared chicken to your crock pot and pour the creamy sauce over it. Make sure the chicken is mostly submerged in the sauce for even cooking. Cover and cook on low for 3-4 hours or high for 2 hours.
The chicken is done when it’s tender and an instant-read thermometer inserted into the thickest part reads 165°F. The sauce will deepen in flavor as it simmers, with the herbs becoming more pronounced and the garlic mellowing beautifully.
Step 4: Rest and Garnish
Carefully remove the chicken from the crock pot and set it aside. If the sauce seems thin, you can thicken it by simmering uncovered for 5-10 minutes on the stovetop. Taste and adjust seasoning if needed—the Boursin provides plenty of flavor, but you might want a touch more salt.
Slice the chicken and arrange it on a serving platter. Spoon the creamy sauce over the top and garnish with the 0.25 cup chopped fresh parsley. The parsley adds a pop of color and freshness that cuts through the richness of the dish.
Pro Tips For Making Boursin Crock Pot
- Low and Slow: Cook on low for 4-5 hours—high heat turns the Boursin cheese grainy and can make the chicken tough. I learned this the hard way after my first attempt came out rubbery.
- Slice the Boursin: Cut the Boursin cheese into small cubes before adding it so it melts evenly into the sauce. Sounds weird, but it works.
- Skip the Pre-Boil: Resist the urge to pre-cook the chicken—just add it raw to the crock pot with the broth and cream. It stays juicier and absorbs all the garlicky flavor.
- Thicken Last: Stir in a cornstarch slurry at the very end if the sauce is too thin. Adding it earlier makes the cream separate, and nobody wants a broken sauce.
Pro Cooking Tips for Perfect Results
Prevent Curdling
To avoid a broken sauce, ensure the Boursin cheese is at room temperature before adding it to the warm cream mixture. I also recommend tempering the cheese by mixing a ¼ cup of the warm sauce into it first, then incorporating it back into the pot. 💡
Layer Flavors Properly
Bloom the dried thyme and rosemary in the butter with the onions and garlic. This releases their essential oils, creating a more aromatic base for your sauce. Skipping this step results in a flat, one-dimensional flavor.
Control Thickness
If your sauce is too thin after slow cooking, create a slurry with 1 tbsp cornstarch and 1 tbsp cold water. Stir this into the sauce during the last 30 minutes of cooking. For a richer texture, add an extra 2 oz of cream cheese.
Sear the Chicken
Don’t skip the searing step. The golden-brown crust adds depth and prevents the chicken from turning rubbery during the long cook. Use a cast iron skillet for the best sear and easy deglazing for your sauce base.
Low and Slow Wins
For the most tender chicken, always choose the low setting on your crock pot. The longer, gentler cooking time allows the flavors to meld perfectly. I find 3.5 hours on low gives the ideal texture without drying out. 🔥
Avoid Overcooking
Check the chicken’s internal temperature with a meat thermometer at the 3-hour mark on low. Once it hits 165°F, remove it immediately to prevent drying out, even if the sauce needs more time to thicken.
Nutrition Facts
Frequently Asked Questions
Can I use a different cheese instead?
Yes! Cream cheese plus extra garlic and herbs works as a substitute. For best results, use 8 oz cream cheese with 1 tsp garlic powder and 1 tbsp mixed herbs to mimic Boursin’s flavor.
How do I prevent the sauce from curdling?
Ensure cheese is at room temperature before adding. Temper it by mixing a ¼ cup of warm sauce into the cheese first, then incorporate back into the pot.
Can I make this vegetarian?
Replace chicken with 1 lb mushrooms or chickpeas. Use vegetable broth instead of chicken broth and skip the searing step.
How long does this keep in the fridge?
Store in an airtight container for up to 3-4 days. The sauce thickens as it cools, so thin with a splash of broth when reheating.
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