Description
A romantic dish of tender chicken slow-cooked in a creamy sauce with garlic, sun-dried tomatoes, and Italian herbs, perfect for intimate dinners.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 cup sun-dried tomatoes, chopped (oil-packed or dry-packed)
- 1 cup heavy cream
- 1 cup chicken broth (low-sodium preferred)
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Place the chicken breasts in a single layer in the bottom of your Crock Pot.
- In a mixing bowl, combine the chopped sun-dried tomatoes, heavy cream, chicken broth, chopped onion, minced garlic, Italian seasoning, and a pinch of salt and pepper. Stir until combined.
- Pour the cream-tomato mixture evenly over the chicken breasts in the Crock Pot.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is cooked through (internal temperature 165°F / 74°C) and very tender.
- Optional: In the last 15–30 minutes, shred the chicken with two forks and stir it into the sauce for an even coating. If your sauce is too thin, remove the lid and cook on HIGH for 15–30 minutes to reduce, or whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir in to thicken.
- Serve over pasta, rice, polenta, or mashed potatoes. Garnish with fresh basil and optional grated Parmesan.
Notes
Heavy cream contributes most of the calories and fat; use lighter alternatives to reduce these. Brown the chicken before cooking for added flavor.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 56g
- Cholesterol: 150mg