Ingredients
Scale
- 4 boneless skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 2 tablespoons butter
- Fresh basil or fresh parsley, for garnish
Instructions
- Season both sides of the chicken breasts with salt and black pepper.
- In a mixing bowl, whisk together chicken broth, heavy cream, grated Parmesan, minced garlic, dried oregano, dried thyme, and red pepper flakes.
- Place the seasoned chicken breasts in the crockpot and pour the prepared sauce evenly over the chicken.
- Scatter chopped sun-dried tomatoes over the chicken and sauce.
- Cover and cook on LOW for 240 minutes or HIGH for 120 minutes, until the chicken is tender and cooked through.
- Add butter to the crockpot during the last 30 minutes of cooking and gently stir to combine.
- Garnish with fresh basil or parsley just before serving.
Notes
Serve with rice, pasta, or crusty bread. The creamy sauce pairs well with a side salad or steamed vegetables.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 100mg