Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup sun-dried tomatoes (packed in oil, drained)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- Salt and pepper to taste
- Grated Parmesan cheese for serving
- Fresh basil for garnish
Instructions
- Place the chicken breasts in the bottom of the crockpot.
- Add the sun-dried tomatoes, spreading them evenly over the chicken.
- Pour in the chicken broth and heavy cream, ensuring everything is coated nicely.
- Sprinkle in the garlic powder, dried basil, salt, and pepper.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and cooked through.
- Shred the chicken with two forks right in the crockpot, stirring it into the creamy sauce.
- Serve hot, topped with grated Parmesan cheese and fresh basil for a pop of flavor.
Notes
Don’t skip the sun-dried tomatoes; their tangy flavor is essential. Check for doneness as cooking times may vary by crockpot.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: Italian
- Diet: Gluten-Free