Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes (chopped)
- 4 cloves garlic (minced)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh basil or parsley (for garnish)
Instructions
- Season chicken breasts with salt and pepper. Sear in olive oil until golden brown, then transfer to crockpot.
- In the same skillet, sauté garlic until fragrant. Add sun-dried tomatoes, lemon juice, and heavy cream, stirring well.
- Pour the sauce over the chicken in the crockpot. Cook on low for 4-6 hours until chicken is tender.
- Stir in Parmesan cheese before serving. Garnish with fresh herbs and serve hot.
Notes
For extra richness, add a splash of white wine or switch to half-and-half for a lighter version. Serve with pasta, rice, or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 415 Kcal
- Sugar: 3g
- Sodium: 460mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 115mg