Ingredients
For the Chicken and Sauce
- Cooking spray
- 2 teaspoons olive oil
- 4 boneless, skinless chicken breasts (about 1 ¼ lbs)
- 1 ½ cups low-sodium chicken broth
- 3 tablespoons cornstarch
- 4 garlic cloves, minced (about 1 ½ tablespoons)
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- ½ cup sun-dried tomatoes, chopped (drain if packed in oil)
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
Optional for Serving
- Hot, cooked angel hair pasta or cooked and shredded spaghetti squash
- Fresh basil leaves
- Additional grated Parmesan cheese
Instructions
- Sear the Chicken: Place a large skillet over medium-high heat and spray with cooking spray. Add the olive oil and when it shimmers, add the chicken breasts. Cook for 2-3 minutes per side, just until browned, ensuring the chicken is not cooked through but nicely seared on the outside.
- Prepare the Slow Cooker Base: In the slow cooker, whisk together the chicken broth and cornstarch until smooth with no lumps, creating a thickening slurry.
- Add Spices and Flavor: Whisk in the minced garlic, Italian seasoning, paprika, onion powder, salt, and black pepper to the slow cooker, mixing well to distribute the seasonings evenly.
- Add Chicken to Slow Cooker: Place the seared chicken breasts into the slow cooker, turning once to coat with the broth and seasoning mixture. Sprinkle the chopped sun-dried tomatoes evenly over the chicken.
- Slow Cook: Cover and cook on the low setting for 3 to 4 hours, or until the chicken is cooked through and tender.
- Finish the Sauce: Remove the chicken breasts and place them on a plate. Stir the heavy cream and Parmesan cheese into the liquid in the slow cooker until combined and creamy.
- Coat Chicken in Sauce: Return the chicken to the slow cooker and turn them gently a few times to coat with the creamy sauce.
- Serve: Serve the chicken breasts with sauce spooned over top. Garnish with fresh basil and extra Parmesan cheese if desired. Pair with hot angel hair pasta or shredded spaghetti squash for a complete meal.
Notes
- Do not overcook the chicken during the searing step, as it will finish cooking in the slow cooker.
- If using sun-dried tomatoes packed in oil, drain well before chopping and adding.
- For a lighter version, substitute heavy cream with half-and-half or coconut cream.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on stove or microwave.
- This recipe pairs beautifully with pasta or spaghetti squash for a low-carb option.
- Prep Time: 15 mins
- Cook Time: 3-4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
