Description
A creamy and comforting slow-cooked chicken dish, perfect for cozy nights or family gatherings.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- ½ cup chicken broth
- ½ cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tbsp cornstarch
- 1 tbsp garlic, minced
- 1 tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp red pepper flakes (optional for heat)
- ½ cup sun-dried tomatoes, chopped
- 2 tbsp butter
- Salt and pepper, to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Prepare the chicken: Season the chicken breasts generously with salt and pepper on both sides and set aside.
- Create the sauce: In a mixing bowl, whisk together the chicken broth and cornstarch until smooth. Add the heavy cream, Parmesan cheese, minced garlic, oregano, thyme, and red pepper flakes. Whisk until well combined.
- Assemble the Crockpot: Place the seasoned chicken breasts at the bottom of the crockpot and pour the sauce over the chicken.
- Add sun-dried tomatoes: Sprinkle the chopped sun-dried tomatoes over the top of the chicken and sauce.
- Cook: Set the crockpot to low for 4 hours or high for 2 hours. The chicken is done when it’s tender and fully cooked.
- Finish with butter: Toss in the butter during the last 30 minutes of cooking to enrich the sauce.
- Serve: Garnish with freshly chopped basil or parsley and serve the chicken with a generous spoonful of sauce.
Notes
This dish can be made ahead and stored in the fridge for up to 24 hours before cooking. Leftovers can be stored in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 470
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg