Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp olive oil (for searing)
For the Sauce:
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup sun-dried tomatoes (julienned)
- 3 cloves garlic (minced)
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes (optional, for a kick)
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening, optional)
For Garnish:
- Fresh basil or parsley (chopped)
- Additional grated Parmesan (optional)
Instructions
- Pat the chicken breasts dry and season with salt, pepper, garlic powder, and onion powder on both sides.
- Heat olive oil in a skillet over medium-high heat. Sear the chicken for 2-3 minutes on each side until golden.
- Place the seared chicken breasts in the bottom of your slow cooker.
- In a bowl, whisk together chicken broth, heavy cream, Parmesan cheese, sun-dried tomatoes, minced garlic, thyme, oregano, and crushed red pepper flakes. Pour this mixture over the chicken in the Crock-Pot.
- Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the chicken is tender and fully cooked (internal temperature reaches 165°F).
- If you prefer a thicker sauce, stir in the cornstarch slurry during the last 30 minutes of cooking and let it simmer in the slow cooker.
- Garnish with fresh basil or parsley and a sprinkle of Parmesan. Serve over pasta, rice, or mashed potatoes to soak up that heavenly sauce.
Notes
Add or skip the crushed red pepper based on your spice tolerance.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Method: slow cooker
