Description
Tender and juicy crockpot chicken breasts simmered in a creamy garlic parmesan sauce with sun-dried tomatoes and fresh basil.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 1/2 cups chicken broth
- 3 tablespoons cornstarch
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon paprika
- 1/3 cup chopped sun-dried tomatoes, drained
- 1/2 cup freshly grated parmesan cheese
- 6–8 fresh basil leaves, chopped
Instructions
- Mix salt, garlic powder, onion powder, and black pepper and season chicken breasts on both sides.
- Heat olive oil and butter in a skillet over medium-high heat and sear chicken on both sides until golden brown but not fully cooked.
- Whisk chicken broth and cornstarch until smooth and pour into the slow cooker.
- Whisk in heavy cream, garlic, Italian seasoning, salt, black pepper, red pepper flakes, and paprika.
- Place seared chicken into slow cooker and pour pan drippings over the top.
- Add chopped sun-dried tomatoes on top of each piece.
- Cover and cook on low for 6 to 8 hours without lifting the lid.
- Remove chicken, whisk in parmesan cheese until melted, return chicken, spoon sauce over top, garnish with basil, and serve.
Notes
- Cook only on low to prevent sauce from scorching.
- If your slow cooker runs hot, add heavy cream during the last 30 minutes to prevent curdling.
- Double the sauce if serving over pasta or rice for extra coverage.
- Prep Time: 15 minutes
- Cook Time: 6 hours 10 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 688
- Sugar: 6
- Sodium: 1466
- Fat: 44
- Saturated Fat: 23
- Unsaturated Fat: 18
- Trans Fat: 1
- Carbohydrates: 17
- Fiber: 2
- Protein: 56
- Cholesterol: 195