Servings: 4 servings
Calories: 450kcal
Equipment
- Crockpot
Ingredients
For the Chicken
- 4 pieces Boneless, Skinless Chicken Breasts
For the Sauce
- 1 cup Chicken Broth Vegetable broth can be used as a lighter option.
- 1 cup Heavy Cream Coconut cream can be used for a dairy-free option.
- ½ cup Sun-Dried Tomatoes (chopped) Roasted red peppers can be a substitute.
- 2 cloves Garlic (minced)
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- ½ teaspoon Red Pepper Flakes Adjust based on spice tolerance.
- ½ cup Parmesan Cheese (grated) Nutritional yeast can be used for a vegan option.
- to taste Salt
- to taste Pepper
For Garnish
- 2 tablespoons Fresh Parsley (chopped)
Instructions
Cooking Instructions
- Place the boneless, skinless chicken breasts in your crockpot in a single layer.
- In a mixing bowl, whisk together chicken broth, heavy cream, chopped sun-dried tomatoes, minced garlic, dried oregano, dried basil, red pepper flakes, and grated Parmesan cheese until well combined.
- Pour the creamy sauce over the chicken breasts, covering them entirely.
- Sprinkle salt and pepper over the top of the chicken and sauce mixture.
- Cover the crockpot and cook on low for 4–5 hours.
- Carefully remove the chicken and stir the sauce to combine thoroughly.
- Place the chicken back into the sauce to soak up the creamy goodness.
- Serve hot, garnished with fresh, chopped parsley.
Notes
Feel free to serve this dish with a side of pasta, rice, or mashed potatoes for a complete meal. Store leftovers in an airtight container for up to 3-4 days.
Nutrition
Serving: 1serving | Calories: 450kcal | Carbohydrates: 8g | Protein: 38g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 145mg | Sodium: 840mg | Potassium: 650mg | Fiber: 1g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 8mg
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