Description
Tender, creamy chicken bathed in a garlicky sun-dried tomato and parmesan sauce, perfect for a weeknight dinner.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 lbs)
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh basil for garnish
Instructions
- Arrange chicken breasts in a single layer in the crockpot.
- In a bowl, mix sun-dried tomatoes, heavy cream, parmesan, garlic, Italian seasoning, salt, and pepper.
- Pour the mixture over the chicken, making sure to cover them.
- Cook on low for 6–8 hours or high for 4 hours until chicken reaches 165°F.
- For a thicker sauce, remove the chicken, whisk cornstarch with cold water, and add to the sauce. Cook on high for 10–15 minutes.
- Return chicken to sauce, spoon over each breast, and garnish with basil before serving.
Notes
Use oil-packed sun-dried tomatoes for extra richness. Real Parmigiano-Reggiano is preferred for optimal flavor.