- 4 Boneless Skinless Chicken Breasts
- 1 tbsp Olive Oil
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tsp Italian Seasoning
- 1 tsp Paprika
- 3 cloves Garlic, minced
- 3/4 cup Chicken Broth
- 1/2 cup Sun-Dried Tomatoes, drained and chopped
- 1/2 cup Heavy Cream
- 4 oz Cream Cheese, softened
- 1/2 cup Freshly Grated Parmesan Cheese
- 1/4 cup Fresh Basil, chopped
Season the chicken breasts on both sides with salt, black pepper, italian seasoning, and paprika.
Place the seasoned chicken in the slow cooker. Add the minced garlic, chicken broth, and sun-dried tomatoes around and over the chicken.
Cover and cook on low for 5 to 6 hours or on high for 3 hours, until the chicken reaches 165 degrees F and is very tender.
Remove the chicken from the slow cooker and set it aside on a plate. Add the heavy cream and softened cream cheese to the liquid in the pot.
Whisk the cream cheese mixture until smooth and well combined with the cooking liquid. Stir in the parmesan cheese until it melts into a rich, creamy sauce.
Return the chicken breasts to the slow cooker and spoon the sauce generously over them. Let everything sit for 5 minutes so the flavors come together.
Serve the chicken topped with plenty of sauce, sun-dried tomatoes, and fresh basil. This pairs beautifully with pasta, mashed potatoes, or crusty bread.
Serving: 1servingCalories: 428kcalCarbohydrates: 7gProtein: 45gFat: 24g
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