Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup sun-dried tomatoes, chopped
- 4 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 cup grated parmesan cheese
- 2 tbsp olive oil
Instructions
- Heat olive oil in a pan over medium heat. Sear chicken breasts for 2-3 minutes per side.
- Transfer chicken to the crock pot.
- In a bowl, mix heavy cream, chicken broth, sun-dried tomatoes, garlic, basil, oregano, onion powder, black pepper, and salt.
- Pour the mixture over the chicken in the crock pot.
- Cover and cook on low for 4-5 hours or high for 2-3 hours.
- Before serving, sprinkle with parmesan cheese and let it melt slightly.
Notes
- For extra flavor, add spinach or mushrooms.
- Serve over pasta, rice, or mashed potatoes.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Italian-Inspired
- Diet: Low Lactose
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 380
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 130mg