Ingredients
- Boneless, skinless chicken breasts: 2 lbs
- Heavy cream: 1 cup
- Sun-dried tomatoes in oil, drained: 1/2 cup
- Parmesan cheese, grated: 1/2 cup
- Italian seasoning: 1 tablespoon
- Garlic, minced: 2 cloves
- Chicken broth: 1/4 cup
- Red pepper flakes: 1/4 teaspoon (optional)
Instructions
- Step 1: Place the chicken breasts in the bottom of the crockpot.
- Step 2: In a medium bowl, combine the heavy cream, drained sun-dried tomatoes, parmesan cheese, Italian seasoning, minced garlic, chicken broth, and red pepper flakes (if using).
- Step 3: Pour the sauce mixture evenly over the chicken breasts in the crockpot.
- Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.
- Step 5: Shred the chicken with two forks directly in the crockpot. Stir to combine the shredded chicken with the sauce.
- Step 6: Serve over pasta, rice, or mashed potatoes. Garnish with fresh parsley and extra parmesan cheese if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, ensuring the chicken is fully submerged in the sauce to prevent drying.
- For best results, reheat gently on the stovetop over medium-low heat, adding a splash of chicken broth or cream if the sauce becomes too thick.
- This creamy chicken is amazing served over a bed of zucchini noodles for a lower-carb option that still soaks up all that delicious sauce.
- Don't skimp on draining the sun-dried tomatoes; excess oil can make the sauce greasy, so pat them dry before adding them to the mix.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American