Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 1 cup chicken broth
- ½ cup heavy cream or half-and-half
- ½ cup sun-dried tomatoes, chopped (packed in oil, drained)
- ½ cup Parmesan cheese, grated
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- Fresh basil or parsley, chopped (for garnish)
Instructions
How to Make It: Step-by-Step
1. Sear the Chicken (Optional but Recommended)
- Heat olive oil in a skillet over medium-high heat.
- Season chicken with salt and pepper, then sear both sides for 2-3 minutes until golden.
- This step adds extra flavor, but you can skip it if you’re short on time.
2. Layer Ingredients in the Crock Pot
- Place chicken in the Crock Pot.
- Add chicken broth, heavy cream, sun-dried tomatoes, garlic, Parmesan, Italian seasoning, and red pepper flakes.
- Stir gently to combine.
3. Cook Low and Slow
- Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until chicken is fully cooked and tender.
4. Finish the Sauce
- Remove chicken and whisk sauce. If it needs thickening, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water), then cook on HIGH for 10 minutes.
- Return chicken to the sauce, spooning it over the top.
5. Serve and Swoon
- Serve chicken over pasta, rice, mashed potatoes, or zoodles.
- Garnish with fresh basil or parsley and extra Parmesan.
Notes
Pro Tips for Maximum Flavor
🧄 Sear for Flavor – A quick sear locks in juices and enhances the final dish.
🧀 Use Fresh Parmesan – Pre-shredded cheese doesn’t melt as well. Grate your own for best results.
🍅 Sun-Dried Tomatoes in Oil – They’re more flavorful and tender than dry-packed.