Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 tbsp cornstarch (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a skillet over medium heat. Sear chicken breasts for 2-3 minutes per side until golden brown.
- Transfer chicken to the crockpot.
- In a bowl, mix chicken broth, heavy cream, minced garlic, Parmesan cheese, oregano, basil, salt, and pepper.
- Pour the mixture over the chicken in the crockpot.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours.
- If you prefer a thicker sauce, mix cornstarch with 1 tbsp water and stir into the crockpot. Cook for an additional 10 minutes.
- Garnish with fresh parsley before serving.
Notes
- For extra flavor, add 1/2 tsp crushed red pepper flakes.
- 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 Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 380
- Sugar: 2g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 145mg