Description
A delightful dish of tender chicken in a creamy sauce with sun-dried tomatoes, perfect for impressing someone special!
Ingredients
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 cup chicken stock
- 1 tablespoon cornstarch
- 4 cloves garlic, minced
- 3/4 teaspoon crushed red pepper (optional)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/2 cup sun-dried tomatoes packed in oil, chopped
- 1 cup heavy cream, warmed slightly
- 1/2 cup parmesan cheese, grated
- 1 tablespoon fresh basil leaves, chopped
Instructions
- Season the chicken with salt and pepper.
- Heat the olive oil and butter in a skillet over medium heat.
- Sear the chicken for 2-3 minutes on each side until lightly golden.
- Transfer the chicken to a slow cooker, adding any remaining butter and juices from the skillet.
- In a bowl, whisk together the chicken stock with cornstarch, garlic, crushed red pepper, oregano, and thyme.
- Pour this mixture over the chicken in the slow cooker.
- Top the chicken with the chopped sun-dried tomatoes.
- Cover and cook on low for 3-4 hours or on high for 1.5-2 hours until the chicken reaches an internal temperature of 165°F (74°C).
- Once cooked, remove the chicken to a plate and keep warm.
- Stir in the heavy cream and parmesan cheese into the hot liquid in the slow cooker until smooth.
- Return the chicken to the sauce, spoon some sauce over the top, and let it rest for 5-10 minutes on warm.
- Garnish with fresh basil before serving.
Notes
Searing the chicken first enhances flavor and moisture. Adjust crushed red pepper to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian