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.
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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 165ยฐF.
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 165ยฐF.
- 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.
Slow Cooker Sun-Dried Tomato Chicken
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Ingredients
- 4 Chicken Breasts
- ยผ Cup All Purpose Flour
- 1 Tsp Salt
- ยฝ Tsp Ground Black Pepper
- 4 Tbsp Olive Oil
- 2 Cups Low Sodium Chicken Broth
- ยฝ Cup Sun-Dried Tomatoes, drained
- 1 Tbsp 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 165ยฐF.
- 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.
This sun-dried chicken is excellent. Very moist. Loved it.