Ingredients
Method
Preparation
- Generously season both sides of your chicken breasts with salt and pepper.
- In a large mixing bowl, whisk together the chicken broth, heavy cream, grated Parmesan, minced garlic, oregano, thyme, and optional red pepper flakes until blended.
- Place the chicken in your crockpot and pour the sauce over it. Scatter the sun-dried tomatoes on top for a burst of flavor.
Cooking
- Cook on LOW for 4 hours or HIGH for 2 hours, until the chicken is tender and fully cooked.
- During the last 30 minutes of cooking, add the butter to the crockpot and stir gently to incorporate.
Serving
- Garnish with fresh basil or parsley and serve over rice, pasta, or alongside crusty bread.
Nutrition
Serving: 1gCalories: 520kcalCarbohydrates: 10gProtein: 35gFat: 35gSaturated Fat: 20gSodium: 800mgFiber: 1gSugar: 2g
Notes
Store leftovers in an airtight container in the refrigerator for 3–4 days. Freeze in freezer-safe containers for up to three months. Consider adding veggies or using different proteins for variations.
Tried this recipe?Let us know how it was!
