Dump And Go Marry Me (Printable)
Creamy slow-cooker chicken with sun-dried tomatoes, garlic, Parmesan and fresh basil.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon Italian seasoning
→ Sauce
05 - 1 cup heavy cream
06 - ½ cup low-sodium chicken broth
07 - ½ cup grated Parmesan cheese
08 - ½ cup sun-dried tomatoes, drained and chopped
09 - 3 cloves garlic, minced
10 - ½ teaspoon red pepper flakes (optional)
→ To Finish
11 - 2 tablespoons fresh basil, chopped, for garnish
# Directions:
01 - Pat the chicken breasts dry and season both sides evenly with salt, black pepper, and Italian seasoning.
02 - Place the seasoned chicken breasts in a single layer at the bottom of the crockpot.
03 - In a medium mixing bowl, whisk together the heavy cream, chicken broth, Parmesan cheese, sun-dried tomatoes, minced garlic, and red pepper flakes until well combined.
04 - Pour the sauce mixture evenly over the chicken in the crockpot. Cover and cook on low for 4 to 5 hours, or until the chicken reaches an internal temperature of 165°F and is fork-tender.
05 - Transfer the chicken to serving plates, spoon the creamy sauce over each portion, and garnish generously with fresh chopped basil.
# Expert Tips:
01 -
- You literally dump everything in and walk away, which makes you feel like you hacked dinnertime.
- The cream sauce gets so rich and golden that people will assume you stood over a stove for an hour.
02 -
- Do not lift the lid to peek during cooking, because every time you do you add about thirty minutes to the timer.
- Chicken thighs work even better if you want fall-apart tenderness and extra forgiveness on timing.
03 -
- Chop the sun-dried tomatoes small so every bite gets a little tangy sweetness instead of clumping in one spot.
- A glass of Pinot Grigio beside this dish turns a casual weeknight dinner into something that feels genuinely special.