Slow Cooker Chicken Breast (Printable)

Tender chicken breasts slow-cooked in creamy sun-dried tomato sauce with Parmesan and herbs.

# What You'll 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

# How-To Steps:

01 - Season both sides of chicken breasts with salt and pepper
02 - Heat olive oil in skillet over medium heat. Sear chicken for 2-3 minutes per side until golden
03 - Transfer chicken to slow cooker
04 - Whisk together garlic, oregano, thyme, red pepper flakes, sun-dried tomatoes, chicken broth and heavy cream
05 - Pour sauce mixture over chicken in slow cooker
06 - Sprinkle Parmesan cheese evenly over chicken
07 - Cover and cook on low for 3-4 hours until chicken reaches 165°F
08 - Remove chicken, stir sauce, return chicken to coat. Garnish with basil and black pepper

# Expert Suggestions:

01 -
  • The sauce develops this rich, velvety texture that makes you feel like you spent all day cooking
  • It is deceptively simple but tastes like something from a fancy dinner
  • The leftovers somehow taste even better the next day
02 -
  • Do not lift the lid too often, every peek adds about 15 minutes to cooking time
  • The sauce will look thin at first but thickens beautifully as it cooks
  • If your chicken breasts are very thick, pound them slightly for even cooking
03 -
  • Pat the chicken completely dry before searing, or it will steam instead of golden
  • Let the seared chicken rest on a plate while you make the sauce to keep those juices in the meat

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