Description
A rich and creamy slow-cooked chicken dish with sun-dried tomatoes, garlic, and Parmesan, perfect for cozy dinners or special occasions.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
- 1 cup sun-dried tomatoes (packed in oil or rehydrated) — roughly 150 g
- 1 cup heavy cream (240 ml)
- 1 cup low-sodium chicken broth (240 ml)
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Parmesan cheese, for serving (grated)
- Fresh basil, for garnish
Instructions
- Place the chicken breasts in the crock pot in a single layer.
- In a medium bowl, whisk together the sun-dried tomatoes, heavy cream, chicken broth, minced garlic, Italian seasoning, and a pinch of salt and pepper.
- Pour the creamy tomato mixture evenly over the chicken in the crock pot, ensuring the chicken is coated.
- Cover and cook on LOW for 6–7 hours, or on HIGH for 3–4 hours, until the chicken reaches an internal temperature of 165°F (74°C) and easily shreds with a fork.
- If a thicker sauce is desired, remove the chicken at the end, stir in cornstarch slurry, and cook on high for 10–20 minutes to thicken, then return chicken to sauce.
- Serve warm over pasta, rice, or mashed potatoes. Top each serving with grated Parmesan and fresh basil.
Notes
Use quality sun-dried tomatoes for the best flavor. Adjust the creaminess by mixing with broth or adding a spoonful of mascarpone.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 3g
- Sodium: 750mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 58g
- Cholesterol: 150mg