Description
A creamy, tender chicken dish cooked in a slow cooker with sun-dried tomatoes and Parmesan, perfect for busy weeknights or dinner guests.
Ingredients
- Cooking spray
- 2 teaspoons olive oil
- 4 boneless, skinless chicken breasts (about 1 ¼ lbs)
- 1 ½ cups low-sodium chicken broth
- 3 tablespoons cornstarch
- 4 garlic cloves, minced (1 ½ tablespoons minced garlic)
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- ½ cup sun-dried tomatoes, chopped
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- Optional for serving: Hot, cooked angel hair pasta or cooked and shredded spaghetti squash + fresh basil leaves and more Parmesan cheese
Instructions
- Place a large skillet over medium-high heat. Mist the pan with cooking spray and add olive oil. When the oil shimmers, add chicken breasts and sear for 2-3 minutes until browned.
- In the slow cooker, mix chicken broth and cornstarch until smooth.
- Add minced garlic, Italian seasoning, paprika, onion powder, salt, and pepper, and mix well.
- Add seared chicken breasts to the slow cooker, turning to coat with the broth mixture.
- Sprinkle chopped sun-dried tomatoes over the chicken.
- Cover and cook on low for 3-4 hours until chicken is cooked through.
- Once done, place chicken on a plate. Add heavy cream and Parmesan cheese to the slow cooker and stir.
- Return chicken to the slow cooker, coating it in the sauce. Serve chicken with sauce over pasta or spaghetti squash, garnished with fresh basil and additional Parmesan, if desired.
Notes
Sear the chicken fast to lock in flavor and color. Use low-sodium broth to control salt content.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian