Description
A creamy, slow-cooked chicken dish with sun-dried tomatoes, garlic, Parmesan, and heavy cream for a comforting and elegant meal.
Ingredients
- 4 chicken breasts (boneless, skinless)
- 1 cup sun-dried tomatoes (packed in oil or rehydrated if dry)
- 4 cloves garlic, minced
- 1 cup Parmesan cheese, grated
- 1 cup heavy cream
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh basil for garnish (optional)
Instructions
- Heat the olive oil in a small skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Transfer the garlic (and oil) to the crock pot.
- Place the chicken breasts in a single layer at the bottom of the crock pot.
- Scatter the sun-dried tomatoes over the chicken. Pour the heavy cream evenly over the top.
- Sprinkle the grated Parmesan cheese across the surface. Season with salt and pepper to taste.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours until the chicken reaches an internal temperature of 165°F (74°C).
- For a thicker sauce, remove the chicken, stir in a cornstarch slurry, and return chicken to coat or simmer the sauce on high for 10–15 minutes with lid slightly ajar.
- Serve garnished with torn fresh basil.
Notes
For a lighter version, use Greek yogurt or sour cream at the end. If using dry-packed sun-dried tomatoes, soak them in warm water for 10 minutes before using.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian