Description
A mouthwatering slow-cooked chicken dish infused with garlic and sun-dried tomatoes, perfect for busy weeknights and special occasions.
Ingredients
- 2 lbs boneless, skinless chicken breasts (about 4 large breasts)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 4 cloves garlic (minced)
- 1/2 cup sun-dried tomatoes in oil (drained and chopped)
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (freshly grated is best)
- 1/4 cup fresh basil (chopped)
Instructions
- Pat the chicken breasts dry.
- In a small bowl, combine salt, black pepper, garlic powder, and onion powder. Rub this seasoning mix all over the chicken breasts.
- Place the seasoned chicken in the bottom of your 6-quart slow cooker.
- Top the chicken with minced garlic and chopped sun-dried tomatoes.
- Pour chicken broth around the chicken to keep it moist during slow cooking.
- Cover and cook on LOW for 180-240 minutes or HIGH for 120-180 minutes, until the chicken is tender and cooked through.
- Using two forks, shred the chicken while still in the crockpot, or remove it to shred and then return it to the pot.
- Stir in the heavy cream and grated Parmesan cheese. Keep stirring until the sauce is smooth and the cheese has fully melted.
- Turn off the slow cooker and mix in the fresh basil. Let it sit for 5-10 minutes for the sauce to thicken slightly.
- Serve hot, and enjoy every bite!
Notes
Store leftovers in an airtight container for 3-4 days in the refrigerator or freeze for up to 3 months. Thaw and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian