Creamy Sun Dried Tomato Chicken in the Crockpot
Chicken breasts slow cooked in a garlic Parmesan cream sauce with sun dried tomatoes and herbs.
Ingredients
Main Ingredients
- 1 ½ lb boneless, skinless chicken breasts 4 breasts
- 1 cup low sodium chicken broth
- 1 cup heavy cream half and half makes a thinner sauce
- ½ cup grated Parmesan cheese stirred in during the last 30 minutes
- 4 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp red pepper flakes to taste
- ¼ cup chopped sun dried tomatoes
- 2 tbsp butter stirred in during the last 30 minutes
- salt and pepper to taste
- fresh basil or parsley for garnish
Instructions
Cooking
- Pat the chicken dry and season both sides with salt and pepper.
- Whisk the broth, heavy cream, garlic, oregano, thyme, and red pepper flakes in a bowl until smooth.
- Place the chicken in the slow cooker, pour the cream mixture over it, and scatter on the sun dried tomatoes.
- Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken reads 165 degrees F.
- During the last 30 minutes, stir in the butter and Parmesan until melted. Add salt if needed.
- Garnish with fresh basil or parsley and spoon the sauce over the chicken.
Notes
Serve over rice, mashed potatoes, pasta, or with crusty bread. Do not reheat leftovers in the slow cooker; warm them on the stovetop or in the microwave. Chicken should reach 165 degrees F. If you freeze leftovers, use a sealed container and stir the sauce as it reheats.