Description
A creamy, garlicky chicken dish with sun-dried tomatoes, perfect for busy weeknights.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- Salt and pepper, to taste
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp red pepper flakes (optional)
- ½ cup sun-dried tomatoes
- 2 tbsp butter
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Pat chicken dry and season generously with salt and pepper on both sides.
- In a medium bowl, whisk together chicken broth, heavy cream, Parmesan cheese, garlic, oregano, thyme, and red pepper flakes until smooth.
- Place seasoned chicken breasts in the bottom of the slow cooker.
- Pour the cream mixture evenly over the chicken.
- Scatter sun-dried tomatoes over the top.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours.
- Stir in the butter 30 minutes before serving to enrich and thicken the sauce.
- Once done, sprinkle fresh basil or parsley over the top.
- Serve warm with rice, mashed potatoes, pasta, or crusty bread.
Notes
Leftovers store well in an airtight container for up to 3 days. Reheat gently on the stove or microwave.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 120mg