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I love the simplicity of this Slow Cooker Recipe. The sun-dried tomatoes bring a burst of flavor to these otherwise bland chicken breasts.
And not only is it super easy to make, but this fabulous dish only requires a handful of simple ingredients.
I always suggest using a good food thermometer to check the internal temperature of the chicken. The chicken is safe to consume once it hits 165°F.
💭 Serving Suggestions
You can keep it simple by serving this delicious chicken with a side of potatoes or veggies but it also pairs well with pasta, rice, or a fresh salad.
💭 Recipe Tip
If the cream sauce is not thick enough to your liking you can always make a little cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water.
💭 Ingredient Substitution
If you don't have any Dried Basil on hand you can substitute for some Dried Oregano or Thyme.
📋 Gather your Ingredients
You will need the following ingredients to make this Sun-Dried Tomato Chicken recipe in your Slow Cooker (see recipe card for quantities): Chicken Breasts, All Purpose Flour, Salt, Ground Black Pepper, Olive Oil, Low Sodium Chicken Broth, Sun-Dried Tomatoes, Dried Basil and Heavy Whipping Cream.
🥣 How to make Sun-Dried Tomato Chicken
- In a large skillet heat the olive oil over medium-high heat.
- In a small bowl or freezer bag, combine the flour, salt, and pepper.
- Dredge the chicken in the flour mixture and place it in the skillet. Brown the chicken on each side for about 2 minutes.
- Place the chicken in the bottom of the slow cooker. Add the chicken broth, sun-dried tomatoes and basil.
- Cook on low for about 4 hours or until chicken is cooked. The internal temperature of the chicken in the thickest part should be 165°F.
- Add the heavy cream to the pot and cook for a few more minutes to help the sauce thicken. If you prefer a thicker sauce you can add a cornstarch slurry as well.
For more great recipes made with Sun-Dried Tomatoes, I suggest you check these recipes out:
📖 Recipe
Slow Cooker Sun-Dried Tomato Chicken
Equipment
- Skillet
- Bowl for Mixing (or freezer bag)
- Slow Cooker
Ingredients
- 4 Chicken Breasts
- ¼ Cup All Purpose Flour
- 1 teaspoon Salt
- ½ teaspoon Ground Black Pepper
- 4 tablespoon Olive Oil
- 2 Cups Low Sodium Chicken Broth
- ½ Cup Sun-Dried Tomatoes, drained
- 1 tablespoon Dried Basil
- 1 Cup Heavy Whipping Cream
Instructions
- In a large skillet heat the olive oil over medium high heat.
- In a small bowl or freezer bag, combine the flour, salt, and pepper.
- Dredge the chicken in the flour mixture and place in the skillet. Brown the chicken on each side for about 2 minutes.
- Place the chicken in the bottom of the slow cooker. Add the chicken broth, sun-dried tomatoes and basil.
- Cook on low for about 4 hours or until chicken is cooked. The internal temperature of the chicken in the thickest part should be 165°F.
- Add the heavy cream to the pot and cook for a few more minutes to help the sauce thicken. If you prefer a thicker sauce you can add a cornstarch slurry as well.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
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