Description
Tender chicken breasts slow‑cooked in a rich, creamy garlic and sun‑dried tomato sauce with a hint of spice and fresh herbs—effortless, comforting, and elegant.
Ingredients
- 1½ lb boneless skinless chicken breasts (about 4 medium)
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth
- ½ cup heavy cream
- 2 tbsp cornstarch
- ½ cup sun‑dried tomatoes, sliced
- 4 sprigs fresh thyme
- ½ tsp red pepper flakes
- ¼ cup grated Parmesan cheese
- 8 basil leaves, julienned
Instructions
- Season chicken breasts with salt and pepper, then sear in olive oil, about 4 min per side; transfer to the crockpot.
- In the same pan, sauté garlic 1 min, deglaze with chicken broth. Whisk together heavy cream and cornstarch, stir into pan, simmer 2 min, then pour into crockpot.
- Add sun‑dried tomatoes, thyme, and red pepper flakes to the crockpot.
- Cook on low for 5–6 hours or high for 3–4 hours, until chicken is tender.
- Stir in Parmesan cheese and top with basil leaves just before serving.
Notes
- To thin sauce if too thick, stir in extra chicken broth.
- Use ½ tsp dried thyme instead of fresh if needed.
- Leftovers keep up to 5 days in the fridge.
- Reheat gently, adding broth if needed to maintain creamy texture.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 412 kcal
- Sugar: 6 g
- Sodium: 1125 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g (monounsaturated) + 2 g (polyunsaturated)
- Trans Fat: 0.02 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 148 mg
