Description
Tender chicken breasts slow‑cooked in a creamy garlic and sun‑dried tomato sauce—so good it just might earn you a proposal!
Ingredients
- 4 boneless, skinless chicken breasts
- Salt & pepper, to taste
- 1–2 tbsp unsalted butter
- 1 cup chicken broth
- 3 tbsp cornstarch (for slurry)
- 4 garlic cloves, minced
- 2 tsp Italian seasoning
- 1 tsp paprika
- ½ tsp onion powder
- ½ cup chopped sun‑dried tomatoes (drained)
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- Fresh basil, for garnish
Instructions
- Season chicken breasts with salt and pepper. Optionally sear in butter and oil for 2–3 min per side until lightly browned.
- Stir chicken broth, cornstarch, garlic, Italian seasoning, paprika, and onion powder in slow cooker to make a slurry.
- Add chicken breasts and sun‑dried tomatoes; turn to coat.
- Cook on LOW for 3–4 hours or HIGH for 2 hours until chicken is cooked through.
- Remove chicken; stir in heavy cream and Parmesan into sauce.
- Return chicken to sauce, coat well, garnish with basil, and serve over pasta, rice, or potatoes.
Notes
- For best flavor, sear chicken first, but you can skip this and add extra butter.
- Use heavy cream—not milk—to avoid curdling.
- Adjust sauce thickness by varying cornstarch slurry.
- Leftovers keep in fridge up to 3–4 days; reheat gently to avoid sauce separation.
- Can substitute chicken thighs; adjust cook time accordingly.