Ingredients
Scale
- 4 boneless, skinless chicken breasts (1.5–2 lbs)
- Salt and black pepper, to taste
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp red pepper flakes (optional)
- ½ cup chopped sun-dried tomatoes (in oil, drained)
- 2 tbsp butter
- Fresh basil or parsley, for garnish
Instructions
- Lightly season the chicken breasts with salt and pepper on both sides.
- In a medium bowl, whisk together the chicken broth, heavy cream, Parmesan cheese, minced garlic, oregano, thyme, and optional red pepper flakes until well combined.
- Place the seasoned chicken breasts in the crockpot and pour the sauce mixture evenly over them.
- Add the sun-dried tomatoes on top of the chicken.
- Cover the crockpot and cook on LOW for 240 minutes or HIGH for 120 minutes until the chicken reaches 165°F (75°C).
- During the last 30 minutes of cooking, stir in the butter to make the sauce extra smooth and creamy.
- Once cooked, garnish with fresh basil or parsley before serving.
Notes
For a lighter version, you can substitute heavy cream with Greek yogurt or a milk alternative.
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: American
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg