Description
Tender chicken melts into a creamy sauce infused with garlic, Parmesan, and sun-dried tomatoes. Each slow-cooked bite offers rich, tangy flavors that cling to pasta or rice for a satisfying weeknight feast.
Ingredients
- 4 boneless skinless chicken breasts
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1/2 cup chicken broth
- 4 ounces cream cheese softened
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun dried tomatoes chopped
- 2 cloves garlic minced
- 2 tablespoons fresh parsley chopped
Instructions
- Season chicken with salt, pepper, garlic powder, onion powder, Italian seasoning, and red pepper flakes.
- Place chicken in the bottom of the crockpot and pour chicken broth over the top.
- In a medium bowl, combine cream cheese, heavy cream, Parmesan cheese, garlic, and sun dried tomatoes.
- Spread the cream cheese mixture evenly over the chicken in the crockpot.
- Cover and cook on low for 4 to 5 hours, until the chicken is cooked through and tender.
- Remove the chicken, shred or slice it, and return it to the crockpot, stirring to coat with sauce.
- Cook on high for an additional 15 minutes to thicken the sauce.
- Garnish with fresh parsley before serving.
Notes
- For richer flavor use full fat cream cheese
- Add fresh spinach during last 30 minutes for added greens
- Serve over pasta, rice, or mashed potatoes
- Leftovers keep well in refrigerator for up to 3 days