Description
A delightful slow cooker dish featuring chicken cooked in a rich, creamy sauce with sun-dried tomatoes and parmesan, perfect for special occasions or weeknight dinners.
Ingredients
- 4 chicken breasts, boneless and skinless (about 2 pounds)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 cup chicken stock
- 1 tablespoon cornstarch
- 4 cloves garlic, minced
- 3/4 teaspoon crushed red pepper (optional)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/2 cup sun-dried tomatoes, packed in oil, chopped
- 1 cup heavy cream, warmed slightly
- 1/2 cup parmesan cheese, grated
- 1 tablespoon fresh basil leaves, chopped
Instructions
- Season chicken with salt and pepper. Heat olive oil and butter in a skillet over medium heat, then sear chicken for 2-3 minutes per side until lightly golden. Transfer to the slow cooker along with any leftover butter and juices from the skillet.
- In a bowl, whisk chicken stock with cornstarch, garlic, crushed red pepper, oregano, and thyme. Pour the mixture over the chicken in the slow cooker.
- Top each chicken breast with the chopped sun-dried tomatoes. Cover and cook on low for 3-4 hours or on high for 1.5-2 hours, until chicken reaches 165 degrees F (74 degrees C).
- Remove chicken to a plate and keep warm. Stir heavy cream and parmesan into the hot liquid in the slow cooker until smooth. Return chicken to the sauce, spoon sauce over the top, and let rest for 5-10 minutes on warm.
- Garnish with basil before serving.
Notes
For more flavor, marinate chicken in seasoning for a few hours or overnight. Adjust spice level by adding more or less crushed red pepper. Thicken sauce by mixing extra cornstarch with water before adding.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian