Description
This creamy garlic chicken dish, enhanced with sun-dried tomatoes, is perfect for a comforting dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic (minced)
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 1/2 cup sun-dried tomatoes (chopped)
- 1 tsp dried thyme
- 1/2 tsp red pepper flakes
- Salt and black pepper (to taste)
- Fresh basil or parsley (chopped for garnish)
- 1 tbsp cornstarch (optional for thickening)
- 2 tbsp water (optional for thickening)
Instructions
- Season chicken breasts with salt and pepper on both sides.
- Heat olive oil and butter in a skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden. Transfer to the crockpot.
- In the same pan, sauté the minced garlic for 1 minute. Add chicken broth and scrape up any bits, then pour into the crockpot.
- Add heavy cream, parmesan, sun-dried tomatoes, thyme, and red pepper flakes to the slow cooker. Stir gently to mix.
- Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until chicken is fully cooked and tender.
- Taste the sauce and adjust seasoning if needed. Optionally, thicken the sauce by removing the lid during the last 30 minutes or by stirring in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) during the last 20 minutes.
- Serve warm, garnished with chopped basil or parsley.
Notes
- For a spicier kick, increase the red pepper flakes.
- This recipe can be doubled for larger gatherings.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 150mg