Description
A rich, creamy slow cooker chicken dinner with sun-dried tomatoes, garlic, and parmesan in a velvety sauce. Designed for minimal hands-on time.
Ingredients
- 4 boneless, skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 ½ cups chicken broth
- 3 tablespoons cornstarch
- 1 cup heavy cream
- 4 garlic cloves, minced
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- ½ teaspoon paprika
- ⅓ cup sun-dried tomatoes in oil, drained and chopped
- ½ cup freshly grated parmesan cheese
- 6–8 fresh basil leaves, chopped (for serving)
Instructions
- In a small bowl, combine salt, garlic powder, onion powder, and black pepper. Pat chicken breasts dry and season on both sides with the spice mix.
- Heat a large skillet over medium-high heat. Add olive oil and butter; let the butter melt. Sear chicken on both sides until deep golden and remove from heat.
- In a bowl, whisk chicken broth and cornstarch until smooth. Pour into the bottom of a 6-quart slow cooker. Whisk in heavy cream, minced garlic, Italian seasoning, salt, black pepper, red pepper flakes, and paprika.
- Place the seared chicken breasts into the slow cooker and pour any remaining butter and oil over them. Sprinkle chopped sun-dried tomatoes on top.
- Cover and cook on Low for 6–8 hours, until the chicken is very tender.
- Remove chicken and whisk parmesan cheese into the hot sauce until smooth. Return chicken to the slow cooker, spoon sauce over the top, and sprinkle with chopped basil.
- Serve hot over pasta, rice, mashed potatoes, or with crusty bread to soak up the sauce.
Notes
Use heavy cream to prevent curdling in the slow cooker. This recipe freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian