Servings: 4 servings
Calories: 600kcal
Ingredients
Main Ingredients
- 4 pieces boneless skinless chicken breasts
- Salt and pepper, to taste For seasoning the chicken
For the Sauce
- 1 cup chicken broth
- 1 cup heavy cream Can substitute with Greek yogurt or cream cheese for a lighter version
- ½ cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes (optional) Add for extra heat
- ½ cup chopped sun-dried tomatoes (in oil, drained) For extra flavor
- 2 tablespoons butter Add for richness
- Fresh basil or parsley, for garnish To brighten the meal
Instructions
Preparation
- Season the chicken breasts with salt and pepper on both sides.
- In a bowl, whisk together chicken broth, heavy cream, Parmesan cheese, garlic, oregano, thyme, and optional red pepper flakes.
- Place the seasoned chicken breasts in your crockpot and pour the creamy sauce mixture over the chicken.
- Sprinkle the chopped sun-dried tomatoes over the chicken.
Cooking
- Cook on LOW for 4 hours or HIGH for 2 hours.
- Check to ensure the chicken is tender and cooked through.
- About 30 minutes before it's done, add the butter to the crockpot.
- Stir it in to create a rich sauce.
Serving
- Once cooked, take the chicken out of the crockpot and place it on a plate.
- Spoon some of the creamy sauce over the top and garnish with fresh herbs.
- Serve with rice, pasta, or warm bread to soak up the sauce.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. You can also freeze it in freezer-safe containers for future meals. Thaw in the refrigerator before reheating.
Nutrition
Serving: 1g | Calories: 600kcal | Carbohydrates: 10g | Protein: 45g | Fat: 40g | Saturated Fat: 20g | Sodium: 800mg | Fiber: 1g | Sugar: 2g
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