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A cozy Italian-American style slow cooker chicken dish featuring tender chicken breasts in a creamy sun-dried tomato and Parmesan sauce, perfect for an effortless, fancy-feeling weeknight dinner.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts (about 4 large breasts)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese (freshly grated is best)
  • 1/4 cup fresh basil, chopped

Instructions

  1. Pat chicken breasts dry; in a small bowl, combine salt, black pepper, garlic powder, and onion powder and rub the mixture evenly over both sides of the chicken.
  2. Place the seasoned chicken in the slow cooker in one layer; scatter minced garlic and drained, chopped sun-dried tomatoes over the top and pour chicken broth around the sides.
  3. Cover and cook on LOW for 3–4 hours or on HIGH for 2–3 hours, until the chicken is cooked through and tender.
  4. About 30 minutes before the end of cooking, shred the chicken in the slow cooker using two forks (or remove, shred on a board, and return to the pot).
  5. Stir in the heavy cream and freshly grated Parmesan until the cheese melts and the sauce is smooth and creamy.
  6. Turn off the slow cooker and gently fold in chopped fresh basil; let the sauce rest 5–10 minutes to thicken before serving.

Notes

Use full-fat heavy cream to ensure a richer, more stable sauce and prevent curdling., Use freshly grated Parmesan rather than pre-shredded to keep sauce silky and avoid graininess., Avoid overcooking chicken to maintain tenderness and moisture., If freezing, cool completely and freeze shredded chicken, sun-dried tomatoes, and broth separately without cream and cheese; add dairy when reheating to minimize sauce separation., Reheat gently on stovetop with frequent stirring, or in microwave in short bursts, or in oven covered at 325°F (160°C) until hot., Swap heavy cream and Parmesan for dairy-free alternatives to make the recipe dairy-free, noting texture differences., Chicken thighs can be substituted for breasts; adjust cooking time and verify internal temperature of 165°F (74°C)., Sun-dried tomatoes can be replaced with roasted red peppers or fresh cherry tomatoes for different flavor profiles.

Nutrition

Find it online: https://gingerbaking.com/crockpot-marry-me-chicken-the-ultimate-slow-cooker-recipe/