Ingredients
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6 boneless, skinless chicken breasts
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2 tablespoons olive oil (for browning, optional)
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1 ½ cups chicken broth
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3 tablespoons all-purpose flour
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon Italian seasoning
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½ teaspoon red pepper flakes (optional)
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Salt and pepper to taste
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⅓ cup sun-dried tomatoes, drained and chopped
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2 tablespoons butter
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1 cup heavy whipping cream
Instructions
Step 1: (Optional) Brown the chicken breasts in olive oil for 2–3 minutes per side in a skillet until golden.
Step 2: In a bowl, whisk flour into the chicken broth until fully dissolved—no lumps.
Step 3: Pour broth mixture into the bottom of the Crock Pot. Stir in garlic powder, onion powder, Italian seasoning, red pepper flakes, salt, and pepper.
Step 4: Layer chicken in the slow cooker. Top evenly with sun-dried tomatoes and dot with butter.
Step 5: Cover and cook on LOW for 6–7 hours or HIGH for 3–3.5 hours, until chicken reaches 165°F.
Step 6: Once fully cooked, stir in the heavy cream. Cover again and cook 30 minutes on HIGH (or 1 hour on LOW) to thicken the sauce.
Step 7: Serve over pasta, rice, or mashed potatoes—or enjoy as is.
Notes
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Chicken thighs can be used for juicier meat.
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Browning the chicken adds flavor but isn’t required.
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A cornstarch slurry can be added at the end if sauce isn’t thick enough.
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Pairs well with angel hair pasta, garlic mashed potatoes, or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (LOW) or 3–3.5 hours (HIGH) + 30 mins finish
- Cuisine: American Fusion