Ingredients
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 3 cloves garlic minced
- 1 cup chicken broth 240ml
- 1 cup heavy cream 240ml
- ½ cup grated Parmesan cheese 50g
- ½ cup sun-dried tomatoes chopped (70g)
- 1 tablespoon cornstarch 8g
- 1 tablespoon water 15ml
- Fresh basil for serving
Instructions
- Place the chicken breasts into the slow cooker.
- Season with the salt, pepper, garlic powder, and Italian seasoning.
- Scatter the minced garlic and chopped sun-dried tomatoes over the chicken.
- Pour in the chicken broth and heavy cream.
- Sprinkle the Parmesan cheese over the top.
- Cover and cook on Low for 4–5 hours or High for 2–3 hours until the chicken is tender and cooked through.
- Remove the chicken and place on a plate.
- In a small bowl, whisk together the cornstarch and water to create a slurry.
- Stir the slurry into the sauce in the slow cooker.
- Return the chicken to the slow cooker.
- Cover and cook for a further 15–20 minutes until the sauce thickens.
- Spoon the sauce over the chicken and garnish with fresh basil before serving.
Nutrition
Calories: 438kcal | Carbohydrates: 15g | Protein: 32g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 152mg | Sodium: 1181mg | Potassium: 1008mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1148IU | Vitamin C: 8mg | Calcium: 187mg | Iron: 2mg
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.
