Description
Tender chicken breasts cook slowly in a rich garlic cream sauce with sun-dried tomatoes, Italian seasoning, paprika, and butter for an easy, comforting family dinner.
Ingredients
Scale
- 6 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 1/2 cups chicken broth
- 3 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/3 cup sun-dried tomatoes, drained
- 2 tablespoons salted butter
- Fresh basil, optional for garnish
- Grated Parmesan cheese, optional for garnish
Instructions
- Pat the chicken breasts dry and season them lightly with salt, black pepper, paprika, and Italian seasoning.
- Heat the olive oil in a large skillet over medium-high heat.
- Brown the chicken breasts for 2 to 3 minutes per side, then transfer them to the crockpot.
- Whisk the chicken broth and all-purpose flour together in a small bowl until smooth.
- Pour the broth mixture into the crockpot.
- Add the minced garlic, remaining salt, black pepper, Italian seasoning, and paprika, then stir gently.
- Place the chicken breasts in the sauce and top them with the sun-dried tomatoes and butter.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 3 1/2 hours.
- Stir in the heavy whipping cream during the final 60 minutes on low or the final 30 minutes on high.
- Continue cooking until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Stir the sauce, taste for seasoning, and serve warm over pasta, rice, cauliflower rice, or mashed potatoes.
- Garnish with fresh basil and grated Parmesan cheese if desired.
Notes
- Boneless, skinless chicken thighs may replace the chicken breasts.
- Add 1/2 teaspoon red pepper flakes or a pinch of cayenne pepper for extra heat.
- Use half-and-half instead of heavy whipping cream for a lighter sauce.
- Chicken stock may replace chicken broth.
- Serve with pasta, white rice, brown rice, cauliflower rice, mashed potatoes, or crusty bread.
- Stir in fresh baby spinach during the final 10 minutes of cooking.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Reheat gently and add a small splash of broth or cream if the sauce becomes too thick.
- Prep Time: 10 minutes
- Cook Time: 6 hours 5 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 376
- Sugar: 4
- Sodium: 682
- Fat: 24
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 32
- Cholesterol: 138