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PrintA rich, creamy, sun-dried tomato chicken dish made effortlessly in the slow cooker. Just dump everything in and return to a flavorful, comforting meal.
4 boneless skinless chicken breasts
¾ cup chicken broth
1 cup heavy cream
½ cup sun-dried tomatoes (oil-packed), chopped
1½ tsp Italian seasoning
1 tsp garlic, minced
½ tsp red pepper flakes (optional)
½ cup grated parmesan cheese
Salt and pepper to taste
1 tbsp cornstarch + 2 tbsp water (optional, for thickening)
Place chicken in a greased crock pot.
Sprinkle with Italian seasoning, garlic, red pepper flakes, salt, and pepper.
Add sun-dried tomatoes, then pour in broth and heavy cream.
Cover and cook on Low for 4–5 hours or High for 2½–3½ hours.
In final 30 minutes, stir in parmesan cheese.
Optional: Add cornstarch slurry and cook uncovered until thickened.
Serve hot, garnished with fresh herbs.
Pairs well with pasta, potatoes, or rice. Add spinach or mushrooms in final hour. Store leftovers up to 4 days or freeze for 3 months.