Description
A creamy slow-cooker favorite with sun-dried tomatoes, garlic, and Parmesan, perfect for comfort dinners.
Ingredients
Scale
- 2 lb boneless skinless chicken breasts or thighs
- 1 cup chicken broth
- 3/4 cup heavy cream
- 1/2 cup sun-dried tomatoes, drained and chopped
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 3/4 cup freshly grated Parmesan cheese
- Fresh basil or parsley, chopped (optional garnish)
Instructions
- Season the chicken on both sides with salt and black pepper. Place the chicken in an even layer in the bottom of the crockpot.
- Sprinkle garlic, Italian seasoning, and red pepper flakes over the chicken. Scatter the chopped sun-dried tomatoes on top.
- Pour the chicken broth and heavy cream over the chicken. Gently stir around the edges to distribute flavors without tearing the chicken.
- Cover and cook on low for 4 to 5 hours or on high for 2½ to 3 hours, until the chicken is tender and cooked through.
- Stir in the Parmesan cheese and let the sauce rest for 10 to 15 minutes to thicken. Adjust seasoning if needed.
- Serve warm with sauce spooned over the chicken. Garnish with fresh herbs and extra Parmesan if desired.
Notes
This recipe can be made with tofu or tempeh for a vegan version. Don’t overcook the chicken to prevent it from becoming dry.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Comfort American with Mediterranean notes
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 120mg