Ingredients
- 4 boneless skinless chicken breasts
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup freshly grated Parmesan cheese
- 1/3 cup sun-dried tomatoes, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Fresh basil, chopped for garnish
Instructions
- Season the chicken breasts thoroughly with salt and black pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat until it shimmers.
- Sear the chicken breasts for 2-3 minutes per side until they develop a beautiful golden brown color.
- Transfer the seared chicken breasts directly into the slow cooker basin.
- Add the minced garlic and chopped sun-dried tomatoes around the chicken.
- In a medium bowl, whisk together the heavy cream, chicken broth, Parmesan cheese, and dried Italian seasoning.
- Pour the cream mixture evenly over the chicken in the slow cooker.
- Cover and cook on low for 4 hours until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Serve immediately topped with fresh chopped basil and extra Parmesan cheese.
Notes
- Always grate your own Parmesan cheese rather than using the pre-grated variety to ensure a smoother, creamier sauce without waxy additives.
- Do not skip the searing step as it provides a necessary depth of flavor.
- Prep Time: 15
- Cook Time: 240
- Category: Slow Cooker Chicken
- Method: Slow Cooking
- Cuisine: American
