Description
A light yet creamy crockpot chicken dish featuring blended cottage cheese and sun-dried tomatoes for a flavorful twist.
Ingredients
- 4 boneless, skinless chicken breasts (6–8 oz each)
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1 teaspoon olive oil
- 1 small shallot, finely chopped
- 2 cloves garlic, crushed
- 1/4 cup chopped sun-dried tomatoes (not packed in oil)
- 1 cup low-sodium chicken broth
- 1/2 teaspoon chili crunch oil or red pepper flakes (optional)
- 2 tablespoons cornstarch + 2 tablespoons water (for slurry)
- 2 tablespoons grated Parmesan cheese (fresh preferred)
- 1/2 cup blended cottage cheese
- 3 tablespoons chopped fresh basil (for garnish)
Instructions
- Pat the chicken dry and season with kosher salt and black pepper.
- Heat olive oil in a skillet over medium-high heat, add shallot and garlic, sauté for 1–2 minutes.
- Add chicken to the skillet, sear for 2–3 minutes per side until golden, seasoning with onion powder and Italian seasoning.
- Transfer seared chicken to the slow cooker with pan drippings.
- Scatter sun-dried tomatoes over chicken, pour in chicken broth, and add chili oil or red pepper flakes if desired.
- Cover and cook on LOW for 4–6 hours.
- About 30 minutes before serving, whisk cornstarch with water to make a slurry and stir into sauce.
- After stirring in the slurry, cover and continue cooking for 30 minutes.
- Stir in grated Parmesan and blended cottage cheese until smooth.
- Let rest for 5 minutes, garnish with fresh basil, and serve.
Notes
For a richer sauce, swap half the cottage cheese for heavy cream. For dairy-free options, substitute with silken tofu purée and dairy-free Parmesan.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian