Ingredients
Scale
- 4 pieces boneless, skinless chicken breasts
- 1 cup sun-dried tomatoes, chopped (oil-packed is best)
- 1 can (14 oz) diced tomatoes, undrained
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 3 cloves garlic, minced
- Salt and pepper, to taste
- Fresh basil leaves for garnish
Instructions
- Begin by placing the chicken breasts at the bottom of the slow cooker.
- Add the chopped sun-dried tomatoes and the can of diced tomatoes on top.
- In a bowl, mix together the heavy cream, Parmesan cheese, garlic, dried basil, oregano, salt, and pepper.
- Pour this mixture over the chicken.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 4 hours.
- Once done, shred the chicken in the sauce using two forks. Stir to combine.
- Serve hot, garnished with fresh basil leaves.
- Prep Time: 15
- Cook Time: 360