Description
A delightful crockpot dish featuring tender chicken in a creamy sauce with sun-dried tomatoes, perfect for family dinners or meal prep.
Ingredients
- 4 boneless, skinless chicken breasts (6-8 oz each)
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1 teaspoon olive oil
- 1 small shallot (finely chopped)
- 2 cloves garlic (crushed)
- 1/4 cup chopped sun-dried tomatoes (not in oil)
- 1 cup low-sodium chicken broth
- 1/2 teaspoon chili crunch oil or red pepper flakes (optional)
- 2 tablespoons cornstarch
- 2 tablespoons grated Parmesan cheese (freshly grated preferred)
- 1/2 cup blended cottage cheese (any fat content)
- 3 tablespoons chopped fresh basil (for garnish)
Instructions
- Season chicken breasts evenly on both sides with kosher salt and black pepper. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add shallot and garlic, sauté for 2 minutes until fragrant.
- Push aromatics aside, add chicken breasts and sear for 2-3 minutes per side until golden brown. Sprinkle with onion powder and Italian seasoning.
- Transfer chicken and pan drippings to a slow cooker in a single layer. Add sun-dried tomatoes, chicken broth, and optional chili oil/red pepper flakes. Cover and cook on LOW for 4-6 hours until chicken reaches 165°F.
- Whisk together cornstarch and 2 tablespoons water to make a slurry; stir it into the sauce to thicken 30 minutes before completion.
- Stir in Parmesan and blended cottage cheese until smooth. Adjust sauce thickness with chicken broth if needed.
- Return chicken to coat, let rest for 5 minutes, and serve garnished with fresh basil.
Notes
Use quality ingredients and sear the chicken for better flavor. Adjust spice levels as desired, and let chicken rest before serving.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian