Description
Tender slow-cooked chicken breasts finished with a silky garlic-Parmesan cream sauce, chopped sun-dried tomatoes, Italian herbs, and a gentle touch of red pepper.
Ingredients
2 pounds boneless, skinless chicken breasts, about 4 medium breasts
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon sweet paprika
1 tablespoon olive oil
1 tablespoon unsalted butter
1 cup low-sodium chicken broth
4 garlic cloves, minced
1/2 cup oil-packed sun-dried tomatoes, drained and roughly chopped
1 teaspoon Italian seasoning
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1 tablespoon cornstarch
1 tablespoon cold water
1 cup heavy cream, slightly warmed
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh basil
Instructions
1. Pat the thawed chicken breasts dry. Season both sides evenly with kosher salt, black pepper, garlic powder, and sweet paprika.
2. Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken and sear for 2 to 3 minutes on the first side until lightly golden. Flip and sear the second side for about 2 minutes. The chicken should not be cooked through at this stage.
3. Transfer the seared chicken breasts to a 5- to 6-quart slow cooker.
4. Pour the chicken broth around the chicken. Add the minced garlic, chopped sun-dried tomatoes, Italian seasoning, oregano, thyme, and crushed red pepper.
5. Cover and cook on LOW for 3 to 4 hours or HIGH for about 1 1/2 to 2 hours. Begin checking early and stop cooking when the thickest part of the largest chicken breast reaches 165°F on an instant-read thermometer.
6. Transfer the cooked chicken to a clean plate and loosely cover it.
7. Whisk the cornstarch and cold water together until completely smooth. Stir the slurry into the hot liquid in the slow cooker. Cover and cook on HIGH for about 10 minutes, until the sauce begins to thicken.
8. Warm the heavy cream slightly so it is no longer refrigerator-cold. Reduce the slow cooker to WARM and gradually stir the cream into the sauce.
9. Add the freshly grated Parmesan in several small additions, stirring until melted and the sauce is smooth. Do not aggressively boil the sauce after adding the dairy.
10. Return the chicken breasts to the slow cooker and spoon the creamy sun-dried tomato sauce over them. Let the chicken sit in the sauce on WARM for 5 to 10 minutes.
11. Sprinkle with chopped fresh basil and serve with pasta, mashed potatoes, rice, green beans, or crusty bread.
Notes
Use fully thawed chicken breasts rather than starting with frozen chicken in the slow cooker.
Chicken breast sizes vary considerably. Use an instant-read thermometer and stop active cooking once the thickest part reaches 165°F rather than relying only on the clock.
Searing is optional. Skip the olive oil and butter and place the seasoned chicken directly into the crockpot for a lower-prep version.
Adding slightly warmed heavy cream and Parmesan near the end helps create a smoother sauce and reduces the risk of dairy separating during prolonged slow cooking.
Freshly grated Parmesan melts more smoothly than many packaged pre-shredded varieties.
If the sauce remains too thin before adding the cream, mix 2 teaspoons cornstarch with 1 tablespoon cold water and stir it into the hot liquid. Allow 5 to 10 minutes to thicken.
For spinach Marry Me Chicken, stir in 3 packed cups fresh baby spinach shortly before adding the cream.
Refrigerate leftovers with their sauce for up to 3 days. Reheat gently on the stovetop or in the microwave until the chicken reaches 165°F. Do not reheat refrigerated leftovers in the slow cooker.
Nutrition information is estimated for 6 servings and does not include pasta, potatoes, rice, bread, or other serving accompaniments.
- Prep Time: 20 min
- Cook Time: 3 hrs 20 min
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Sugar: 3 g
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 6 g
- Fiber: 1 g