Ingredients
Main Ingredients
- Cooking spray
- 2 teaspoons olive oil
- 4 boneless, skinless chicken breasts (about 1 ¼ lbs)
- 1 ½ cups low-sodium chicken broth
- 3 tablespoons cornstarch
- 4 garlic cloves, minced (1 ½ tablespoons minced garlic)
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- ½ cup sun-dried tomatoes (drained and chopped if packed in oil)
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
Optional for Serving
- Hot, cooked angel hair pasta or cooked and shredded spaghetti squash
- Fresh basil leaves
- Additional Parmesan cheese
Instructions
- Sear the Chicken: Place a large skillet over medium-high heat. Once hot, spray the pan with cooking spray and add olive oil. When the oil shimmers, add the chicken breasts and cook for 2-3 minutes until browned on the outside but not cooked through. This step locks in juices and develops flavor.
- Prepare the Slow Cooker Base: In the bottom of the slow cooker, whisk together the low-sodium chicken broth and cornstarch until no lumps remain, creating a smooth slurry.
- Add Seasonings: Stir in the minced garlic, Italian seasoning, paprika, onion powder, salt, and pepper into the broth mixture. Whisk well to combine all flavors evenly.
- Combine Chicken and Broth Mixture: Transfer the seared chicken breasts to the slow cooker, turning them once to coat with the seasoned broth mixture.
- Add Sun-Dried Tomatoes: Sprinkle the chopped sun-dried tomatoes evenly over the chicken breasts for added tangy, rich flavor.
- Slow Cook: Cover the slow cooker and cook on the low setting for 3-4 hours, or until the chicken is fully cooked and tender.
- Finish the Sauce: Remove the chicken breasts from the slow cooker and place them on a plate. Stir the heavy cream and grated Parmesan cheese into the liquid in the slow cooker until fully incorporated.
- Coat the Chicken: Return the chicken breasts to the slow cooker and gently turn them a few times to coat in the creamy sauce.
- Serve: Ladle sauce over the chicken. Garnish with fresh basil leaves and additional Parmesan cheese, if desired. Serve hot over cooked angel hair pasta or spaghetti squash for a complete meal.
Notes
- Do not cook the chicken fully when searing; just brown the outside to seal in juices.
- Use low-sodium chicken broth to better control the saltiness of the dish.
- Sun-dried tomatoes packed in oil should be drained before chopping to avoid excess oiliness.
- This dish pairs beautifully with angel hair pasta or a low-carb option like shredded spaghetti squash.
- Adjust seasoning at the end if needed, as Parmesan adds saltiness to the sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 15 mins
- Cook Time: 3-4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
