Creamy, garlicky, sun-dried tomato chicken slow-cooked to perfection. Toss everything into your crockpot, walk away, and return to a restaurant-level dish that steals the spotlight with zero stress.
0.5tspcrushed red pepper flakesoptional, for mild heat
0.25cupfresh basilsliced
1tbspolive oilfor optional searing
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Instructions
Pat chicken dry. Season both sides with 1 tsp salt and 0.5 tsp pepper.
(Optional) Heat olive oil in a skillet over medium-high. Sear chicken 2 minutes per side until golden, not cooked through.
Place chicken in slow cooker. Add garlic, sun-dried tomatoes, Italian seasoning, red pepper flakes, and remaining salt and pepper.
Pour in chicken broth and dot with butter. Cover and cook on Low 3.5–4.5 hours or High 2–3 hours, until chicken is tender.
Stir in heavy cream and Parmesan. Cover and cook on Low another 20–30 minutes until sauce thickens slightly.
Shred chicken into chunks or leave whole. Stir in fresh basil. Adjust salt, pepper, and heat as needed.
Serve over pasta, mashed potatoes, or rice. Garnish with extra Parmesan and basil.
Notes
For a lighter version, swap heavy cream with half-and-half plus 2 oz cream cheese. Add mushrooms or spinach for extra veggies. Store leftovers up to 4 days refrigerated or 2 months frozen.