Slow Cooker Chicken Breast (Print version)

Slow-cooked chicken breasts in a creamy tomato sauce with Parmesan and fresh basil.

# What you need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon black pepper

→ Sauce

04 - 1 tablespoon olive oil
05 - 3 cloves garlic, minced
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried thyme
08 - 1/2 teaspoon crushed red pepper flakes
09 - 1/2 cup sun-dried tomatoes in oil, drained and sliced
10 - 1 cup low-sodium chicken broth
11 - 1 cup heavy cream
12 - 1/2 cup grated Parmesan cheese

→ To Finish

13 - 1/4 cup fresh basil, sliced
14 - Freshly ground black pepper, to taste

# Directions:

01 - Season the chicken breasts on both sides with salt and pepper, ensuring even coverage for balanced flavor throughout the dish.
02 - Heat olive oil in a skillet over medium heat. Sear chicken breasts for 2–3 minutes per side until lightly golden to develop rich flavor and attractive color.
03 - Place the seared chicken breasts in the slow cooker, arranging them in a single layer for even cooking.
04 - In a bowl, whisk together garlic, oregano, thyme, crushed red pepper flakes, sun-dried tomatoes, chicken broth, and heavy cream until fully combined.
05 - Pour the sauce mixture evenly over the chicken. Sprinkle Parmesan cheese across the top, distributing it uniformly.
06 - Cover and cook on low for 3–4 hours, or until the chicken reaches an internal temperature of 165°F and is tender throughout.
07 - Remove chicken from the slow cooker temporarily. Stir the sauce to blend any separated ingredients, then return the chicken and coat thoroughly.
08 - Garnish with fresh basil slices and additional freshly ground black pepper just before serving for maximum freshness and visual appeal.

# Expert advice:

01 -
  • The creamy sauce develops an incredible depth of flavor that feels restaurant-quality but comes from a slow cooker
  • Its practically foolproof even beginner cooks can pull off something that tastes like you spent all day at the stove
02 -
  • Resist the urge to lift the lid too often every peek adds about 15 minutes to the cooking time
  • The sauce will look thin at first but thickens beautifully as it cooks and that Parmesan melts in
03 -
  • Use a sharp knife to slice the sun-dried tomatoes, they can be slippery and tough to cut through
  • Let the chicken rest for a few minutes before serving so those juices redistribute

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