Slow Cooker Chicken Breasts (Printable)

Slow-cooked chicken breasts simmered in a creamy tomato sauce with Parmesan and fresh herbs.

# What You'll Need:

→ Chicken

01 - 4 boneless skinless chicken breasts (approximately 1.5 pounds)
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon black pepper

→ Sauce

04 - 1 tablespoon olive oil
05 - 3 cloves garlic minced
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried thyme
08 - 1/2 teaspoon crushed red pepper flakes
09 - 1/2 cup oil-packed sun-dried tomatoes drained and sliced
10 - 1 cup low-sodium chicken broth
11 - 1 cup heavy cream
12 - 1/2 cup grated Parmesan cheese

→ To Finish

13 - 1/4 cup fresh basil sliced
14 - Freshly ground black pepper to taste

# How-to Steps:

01 - Season both sides of each chicken breast evenly with kosher salt and black pepper.
02 - Heat olive oil in a skillet over medium heat. Sear chicken breasts for 2 to 3 minutes per side until lightly golden.
03 - Transfer seared chicken breasts to the slow cooker, arranging in a single layer.
04 - Whisk together garlic, oregano, thyme, crushed red pepper flakes, sun-dried tomatoes, chicken broth, and heavy cream in a bowl until well combined.
05 - Pour the sauce mixture evenly over the chicken. Sprinkle Parmesan cheese across the top.
06 - Cover and cook on low setting for 3 to 4 hours until chicken reaches internal temperature of 165°F and is tender.
07 - Remove chicken from slow cooker. Stir sauce thoroughly, return chicken to coat, then garnish with fresh basil and additional black pepper.

# Expert Pointers:

01 -
  • The sauce develops this incredible depth you usually only get from hours of stove-top simmering
  • It's practically foolproof but tastes like something from a fancy dinner party
  • Leftovers reheat beautifully and the flavors actually get better overnight
02 -
  • Searing the chicken first adds a depth of flavor you cannot achieve any other way
  • The sauce will look separated when you first pour it but comes together beautifully as it cooks
  • Don't lift the lid too often or you'll lose heat and extend the cooking time
03 -
  • Pat the chicken really dry before searing or it will steam instead of brown
  • Use freshly grated Parmesan instead of pre-grated for better melting

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