Ingredients
- 1/2 teaspoon salt
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 4 boneless, skinless chicken breasts (or 2 extra large)
- 3 tablespoons olive oil
- 1 1/2 cups low-sodium chicken broth
- 3 tablespoons cornstarch
- 4 garlic cloves minced
- 2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes
- 3/4 teaspoon paprika
- 1/3 cup chopped sun-dried tomatoes
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- In a small bowl, mix the salt, garlic powder, onion powder, and black pepper. Rub the mixture evenly over both sides of the chicken breasts.
- Heat the olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until they are golden brown. They do not need to be fully cooked at this stage.
- In a bowl, whisk together the chicken broth and cornstarch until smooth. Add the minced garlic, Italian seasoning, red pepper flakes, and paprika.
- Pour the broth mixture into the Crock-Pot. Place the seared chicken breasts in the Crock-Pot, drizzle with any remaining oil from the skillet, then top each with the chopped sun-dried tomatoes.
- Cover the Crock-Pot and cook on low for about 2 hours, until the chicken is tender and fully cooked through. Cooking time will vary depending on the size of the chicken breasts. Add the heavy cream during the last 30 minutes of cooking.
- Carefully remove the chicken breasts from the Crock-Pot. Stir the grated Parmesan cheese into the sauce until it is well combined, then return the chicken to the Crock-Pot.
- Ensure the sauce is smooth and well mixed; adjust seasonings to taste before serving. Serve warm, garnished with basil, optionally with a side of rice or pasta.
