Description
This creamy, comforting dish features tender chicken breasts slow-cooked in a velvety sauce infused with sun-dried tomatoes, garlic, Italian herbs, and Parmesan. Effortlessly rich and flavorful, it’s perfect for weeknights or special occasions without demanding hands-on time.
Ingredients
4 boneless, skinless chicken breasts
1 cup heavy cream
1 cup cream of mushroom soup (no alcohol)
1/2 cup sun-dried tomatoes in oil (drained)
1/3 cup grated Parmesan cheese
4 cloves garlic, minced
1/4 cup olive oil
1 onion, chopped
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
2 tbsp fresh herbs (basil or parsley, optional)
2 tsp lemon juice (optional)
Instructions
Season chicken breasts with salt and pepper.
In a bowl, mix heavy cream, cream of mushroom soup, sun-dried tomatoes, garlic, Italian seasoning, and olive oil.
Pour the sauce into the crockpot.
Layer the chicken and chopped onion on top.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Before serving, stir in grated Parmesan and add fresh herbs with lemon juice for brightness.
Notes
Avoid opening the crockpot lid frequently during cooking to maintain temperature.
Use a low-sodium cream of mushroom soup if restricting sodium.
Substitute Parmesan with a vegan cheese blend if needed.
Nutrition
- Serving Size: 1 chicken breast portion
- Calories: 550
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 150mg