Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup fresh basil leaves, chopped (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)
Feeling adventurous? You can substitute the heavy cream with coconut milk for a lighter twist or even try using boneless, skinless chicken thighs for a richer flavor. The possibilities are endless!
Instructions
- Begin by seasoning the chicken breasts with salt, pepper, garlic powder, and onion powder.
- Heat the olive oil in a skillet over medium heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown. This step locks in the flavors and gives the chicken a beautiful color.
- Transfer the seared chicken to your crockpot.
- In a mixing bowl, whisk together the chicken broth, heavy cream, Parmesan cheese, Italian seasoning, and sun-dried tomatoes.
- Pour the mixture over the chicken in the crockpot, ensuring the chicken is submerged.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours. Your house will smell absolutely divine!
- If you prefer a thicker sauce, stir in the cornstarch mixture during the last hour of cooking.
- Once done, garnish with fresh basil leaves before serving for that extra pop of color and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International