Description
A tender, creamy Italian-inspired dish featuring sun-dried tomatoes, garlic, and herbs in a rich sauce. Slow-cooked chicken breasts melt in your mouth, perfect for weeknights or special occasions without the hassle.
Ingredients
4 boneless, skinless chicken breasts
1 jar sun-dried tomatoes in oil (12 oz)
2 cups heavy cream or unsweetened coconut milk
1 cup low-sodium chicken stock
1 cup finely grated Parmesan cheese
4 cloves garlic, minced
1 tbsp dried basil or oregano
1 tsp sugar (optional, to balance tomatoes)
1/2 tsp red pepper flakes (optional)
Olive oil for searing
Salt and black pepper to taste
Instructions
Preheat a skillet over medium-high heat; sear chicken breasts until golden, about 2-3 minutes per side
Transfer chicken to crockpot; pour in sun-dried tomatoes (including oil), heavy cream, chicken stock, garlic, herbs, sugar, and red pepper flakes
Add Parmesan cheese halfway through cooking time to melt into the sauce
Cook on LOW for 6-8 hours or HIGH for 3-4 hours
Serve over pasta, rice, or mashed potatoes
Notes
For a lighter option, substitute heavy cream with milk and add a splash of lemon juice for tang
If unavailable, replace jarred tomatoes with dried sun-dried tomatoes rehydrated in water (30 minutes)
Let the crockpot sit for 10-15 minutes after cooking to absorb excess liquid
Store leftovers in an airtight container in the fridge for up to 4 days
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 0g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 100mg