Dump And Go Marry Me (Printable)
Creamy slow-cooked chicken with sun-dried tomatoes, garlic, Parmesan and fresh basil—comforting, low-carb, gluten-free.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon Italian seasoning
→ Sauce
05 - 1 cup heavy cream
06 - 1/2 cup low-sodium chicken broth
07 - 1/2 cup grated Parmesan cheese
08 - 1/2 cup sun-dried tomatoes, drained and chopped
09 - 3 cloves garlic, minced
10 - 1/2 teaspoon red pepper flakes (optional)
→ Garnish
11 - 2 tablespoons fresh basil, chopped
# How-To:
01 - Pat the chicken breasts dry and season both sides evenly with salt, black pepper, and Italian seasoning.
02 - Place the seasoned chicken breasts in a single layer at the bottom of the crockpot.
03 - In a medium mixing bowl, whisk together the heavy cream, chicken broth, Parmesan cheese, chopped sun-dried tomatoes, minced garlic, and red pepper flakes until well combined.
04 - Pour the sauce mixture evenly over the chicken breasts in the crockpot. Cover with the lid and cook on low for 4 to 5 hours, or until the chicken is tender and reaches an internal temperature of 165°F.
05 - Transfer the chicken to serving plates, spoon the creamy sauce from the crockpot over each portion, and garnish with freshly chopped basil.
# Expert Tips:
01 -
- You literally dump everything in the crockpot and walk away, which makes you feel like a kitchen genius with zero effort.
- The cream sauce is so rich and velvety that people will assume you spent all day cooking and you do not have to tell them otherwise.
- It is naturally low carb and gluten free, so you can serve it to almost anyone without a second thought.
02 -
- Do not lift the lid during cooking because every time you peek you add fifteen minutes to the timer and risk the sauce separating.
- If your sauce looks thin at the end, remove the chicken and let the sauce cook uncovered on high for ten minutes until it thickens into a glossy gravy.
03 -
- Pat your chicken breasts dry before seasoning so the spices adhere properly and you do not end up with watery sauce.
- Grate your own parmesan from a wedge instead of using the green can because pre grated cheese contains cellulose that prevents it from melting smoothly into the cream.