Description
Juicy chicken simmers with garlic and sun-dried tomatoes in a creamy Parmesan broth, then thickened into a luscious sauce that coats each forkful with rich, tangy warmth.
Ingredients
- 4 chicken breasts
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1/2 cup sun dried tomatoes chopped
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley chopped
Instructions
- Season the chicken breasts with salt and black pepper.
- Heat olive oil in a skillet over medium-high heat and sear chicken breasts until golden brown, about 2 minutes per side.
- Transfer seared chicken to the crockpot.
- In a mixing bowl, combine garlic, sun dried tomatoes, chicken broth, Italian seasoning, red pepper flakes, heavy cream, and Parmesan cheese.
- Pour the mixture over the chicken in the crockpot.
- Cook on low for 4 hours or on high for 2 hours.
- Remove the chicken and whisk cornstarch with water to form a slurry; stir it into the sauce in the crockpot and cook on high until the sauce thickens, about 5 minutes.
- Return the chicken to the sauce and sprinkle with fresh parsley before serving.
Notes
- You can skip searing the chicken for a quicker prep time.
- Adjust the red pepper flakes to control the level of heat.
- Serve over pasta, rice, or mashed potatoes for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.