Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes, optional
- 1/4 cup chopped fresh basil, for garnish
Instructions
- In a small bowl, combine salt, pepper, garlic powder, and onion powder. Rub the spice mixture all over the chicken breasts.
- Heat olive oil in a large skillet over medium-high heat (optional). Sear the chicken breasts for 2-3 minutes per side, until lightly browned (optional).
- Place the seared (or unseared) chicken breasts in the slow cooker.
- In a large bowl, combine crushed tomatoes, tomato sauce, minced garlic, dried basil, dried oregano, and red pepper flakes (if using).
- Pour the tomato mixture over the chicken.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
- Remove the chicken from the slow cooker and shred it with two forks.
- Return the shredded chicken to the slow cooker.
- Stir in the heavy cream and Parmesan cheese.
- Cover and cook on low for an additional 15-20 minutes, or until the sauce is heated through and creamy.
- Stir in or sprinkle fresh basil over the chicken before serving.
Notes
Searing is optional but adds color and flavor. Adjust seasoning to taste before serving.
- Prep Time: 20 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 90mg