Slow Cooker Chicken Breast (Print Version)

Slow-cooked chicken breasts in creamy sun-dried tomato sauce with Parmesan and herbs, perfect for an easy dinner.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon black pepper

→ Sauce

04 - 1 tablespoon olive oil
05 - 3 cloves garlic, minced
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried thyme
08 - 1/2 teaspoon crushed red pepper flakes
09 - 1/2 cup sun-dried tomatoes in oil, drained and sliced
10 - 1 cup low-sodium chicken broth
11 - 1 cup heavy cream
12 - 1/2 cup grated Parmesan cheese

→ To Finish

13 - 1/4 cup fresh basil, sliced
14 - Freshly ground black pepper to taste

# Directions:

01 - Season chicken breasts generously on both sides with kosher salt and black pepper, ensuring even coverage.
02 - Heat olive oil in a skillet over medium heat. Sear chicken breasts for 2 to 3 minutes per side until lightly golden. This step develops flavor and texture.
03 - Transfer seared chicken breasts to the slow cooker, arranging them in a single layer for even cooking.
04 - In a mixing bowl, whisk together minced garlic, dried oregano, dried thyme, crushed red pepper flakes, sliced sun-dried tomatoes, chicken broth, and heavy cream until thoroughly combined.
05 - Pour the creamy sauce mixture evenly over the chicken. Sprinkle grated Parmesan cheese across the top.
06 - Cover and cook on low setting for 3 to 4 hours, until chicken reaches an internal temperature of 165°F and is tender throughout.
07 - Remove chicken from the slow cooker. Stir the sauce to emulsify, then return chicken to coat thoroughly. Garnish with fresh basil slices and additional black pepper before serving.

# Expert Tips:

01 -
  • The slow cooker transforms ordinary chicken into something impossibly tender, almost like it is been braising for hours in a fancy restaurant kitchen
  • That sauce hits every perfect note at once, creamy, tangy, slightly sweet, and just spicy enough to keep you coming back for another bite
02 -
  • Searing the chicken first is not strictly necessary, but it creates such better flavor that I never skip it anymore
  • The sauce thickens as it cools slightly, so if it looks too thin right after cooking, give it five minutes before judging
03 -
  • If your sun-dried tomatoes are packed in oil, save that oil, it is incredible for roasting vegetables or drizzling over bread
  • The chicken can get a little soft after hours in the slow cooker, so handle it gently when removing it to stir the sauce

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