Ingredients

2 pounds boneless skinless chicken breasts

1-2 Tablespoons olive oil

1 ½ cups chicken stock

3 Tablespoons cornstarch

1 cup heavy cream

3 cloves garlic, minced

1 teaspoon Italian seasoning

1 teaspoon onion powder

1 teaspoon black pepper, or to taste

½ teaspoon paprika

½ teaspoon salt, or to taste

½ cup sundried tomatoes, drained

4 Tablespoons butter, cut into 4 pats

Fresh basil, optional garnish

Instructions

Step 1: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and brown each side for about 2 minutes to develop color without cooking through. Add more oil if needed.

Step 2: Transfer the browned chicken breasts to the bottom of the crockpot.

Step 3: In a mixing bowl, whisk together the chicken stock and cornstarch until smooth and lump-free.

Step 4: Stir in the heavy cream, minced garlic, Italian seasoning, onion powder, black pepper, paprika, and salt into the chicken stock mixture.

Step 5: Pour this sauce mixture evenly over the chicken breasts in the crockpot.

Step 6: Top the chicken and sauce with sundried tomatoes and distribute the butter pats evenly on top.

Step 7: Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and fully cooked.

Step 8: Serve warm, garnished with fresh basil if desired.

Tips & Variations

For extra depth, brown the chicken in batches to avoid crowding the pan and ensure even color.

Use low-sodium chicken stock to control the saltiness of the dish.

Swap heavy cream for half-and-half for a lighter sauce, but the texture will be less rich.

Add a handful of spinach or kale in the last 30 minutes of cooking for extra greens.

Serve over pasta, rice, or mashed potatoes to soak up the creamy sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through, stirring occasionally to maintain the creamy texture. This dish can also be frozen for up to one month; thaw overnight in the refrigerator before reheating.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used for a juicier and more flavorful result. Adjust the cooking time slightly if needed, but generally, 3-4 hours on high or 6-7 hours on low will work well.

Is it necessary to brown the chicken first?

While not strictly required, browning the chicken adds a deeper flavor and improves the appearance of the dish. It also helps the chicken maintain texture during slow cooking.