Slow Cooker Chicken Breast

The name made me roll my eyes at first. Another recipe claiming marriage proposals? But my sister brought this over during a particularly exhausting week, and something about the way the cream and sun-dried tomatoes melted together changed my mind completely. The house smelled incredible for hours, like an Italian restaurant had moved into my kitchen. Now it is the first thing I think of when someone needs comfort food that feels special.

I made this for my anniversary dinner last year, partly because I was too tired to attempt anything complicated. We ended up eating straight from the slow cooker, standing in the kitchen, laughing about how the best meals often happen when you stop trying so hard. That might be the real secret here.

Ingredients

• 4 boneless skinless chicken breasts: About 1.5 pounds total, try to get ones that are similar in thickness so they cook evenly
• 1/2 teaspoon kosher salt: Season generously because the cream sauce will carry the flavor through
• 1/4 teaspoon black pepper: Freshly ground makes a noticeable difference in the final dish
• 1 tablespoon olive oil: Use this for searing, it creates those golden bits that add depth
• 3 cloves garlic minced: Do not skip this, the garlic mellows beautifully in the slow cooker
• 1 teaspoon dried oregano: Dried herbs work better here than fresh for long cooking times
• 1 teaspoon dried thyme: This pairs perfectly with the sun-dried tomatoes
• 1/2 teaspoon crushed red pepper flakes: Optional but adds just enough warmth to cut through the cream
• 1/2 cup sun-dried tomatoes: Get the ones packed in oil and drain them well before slicing
• 1 cup low-sodium chicken broth: Using low-sodium lets you control the salt level better
• 1 cup heavy cream: This creates that luxurious sauce consistency
• 1/2 cup grated Parmesan cheese: Freshly grated melts into the sauce better than pre-shredded
• 1/4 cup fresh basil sliced: Add this at the end for a bright, fresh contrast

Instructions

Season the chicken generously:

Pat the chicken dry with paper towels, then sprinkle salt and pepper on both sides, pressing it gently into the meat so it sticks

Sear for extra flavor:

Heat olive oil in a skillet over medium heat and cook chicken for 2 to 3 minutes per side until golden, this step is worth the extra dish

Start the slow cooker:

Place the seared chicken breasts in the bottom of your slow cooker, they can overlap slightly

Whisk the sauce mixture:

Combine garlic, oregano, thyme, red pepper flakes, sun-dried tomatoes, chicken broth, and heavy cream in a bowl until smooth

Add the Parmesan:

Sprinkle the grated cheese evenly over the chicken, then pour the cream mixture over everything

Let it cook low and slow:

Cover and cook on low for 3 to 4 hours, until the chicken reaches 165 degrees and shreds easily with a fork

Finish with freshness:

Remove the chicken briefly, stir the sauce to combine everything, then return the chicken to coat it in the sauce

Garnish and serve:

Top with fresh basil and an extra grind of black pepper right before serving

Save

My friend confessed she served this on a third date and panicked when the sauce looked too thin. She added a little cornstarch slush at the end, which I do not recommend, but he still proposed two months later. Sometimes the effort counts more than perfection.

Making It Your Own

I have tried adding baby spinach during the last 30 minutes, which wilts nicely into the sauce and makes me feel slightly virtuous about serving something green. The cream cuts any bitterness from the spinach, so it is a seamless addition that nobody will complain about.

What To Serve It With

Mashed potatoes are probably the most obvious choice here, soaking up that sauce like they were born for it. But I have also served it over angel hair pasta when I wanted something lighter, and once I made roasted garlic mashed cauliflower for a low-carb friend who admitted she did not miss the potatoes at all.

Meal Prep And Storage

This reheats surprisingly well, which I discovered during a particularly busy month when I made a double batch on Sunday. The sauce actually seems to thicken slightly in the refrigerator, making it even better the second or third day.

• Store in an airtight container for up to 4 days
• Freeze the chicken and sauce separately for best results
• Reheat gently with a splash of cream to loosen the sauce

Save

Whether or not it actually leads to a marriage proposal, this recipe has earned its permanent place in my dinner rotation. Sometimes the simplest food creates the most lasting memories.

Recipe FAQs

→ Can I skip searing the chicken?

Yes, searing is optional but recommended. It enhances flavor and adds a slight golden crust before slow cooking.

→ What can I serve with this dish?

This works well with pasta, mashed potatoes, or steamed vegetables to complement the creamy sauce and tender chicken.

→ How can I make this dish lighter?

Substitute heavy cream with half-and-half to reduce richness while maintaining creaminess.

→ Can I add vegetables during cooking?

Adding baby spinach during the last 30 minutes of cooking adds freshness and extra greens to the dish.

→ Is the dish gluten-free?

Yes, the ingredients used are gluten-free, but always check labels to avoid cross-contamination.