Tender bites of chicken with a bold and rich basil, parmesan and sun-dried tomato sauce.
- 1/2 cup chicken broth
- 1 1/2 to 2 pound boneless, skinless chicken thighs or breasts (frozen is fine)
- 1 tsp garlic powder
- 2 tsp Italian seasoning
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 (14.5 oz) can crushed tomatoes
- 1/4 cup flour
- 1 (6.7 oz) jar sundried tomatoes
- 1/2 cup half and half or heavy cream
- 2/3 cup grated parmesan cheese
- 2–4 Tbsp chopped fresh basil or basil from the tube (add more or less depending on preference)
- Add broth and chicken to the slow cooker. Sprinkle with garlic powder, Italian seasoning and salt and pepper. Mix the crushed tomatoes and the flour together and then pour the mixture over the top of the chicken.
- Cover and cook on low for 4 hours for thawed chicken and 6 hours for frozen chicken.
- Open the pot and use a spoon to break up the chicken.
- Drain the sun-dried tomatoes of all the oil. Chop them up and add them into the pot. Add in the half and half, parmesan cheese and basil. Stir.
- Serve chicken and sauce by itself, with pasta, over rice or quinoa. I cooked 1 pound of pasta on the stove top while the chicken was cooking. Then I stirred the drained pasta plus 1/4 cup of the pasta water into the pot with the chicken and sauce. There was the perfect amount of sauce for 1 pound of pasta.
I used my 6 quart oval Kitchenaid slow cooker.*
The nutrition info below is based on using 2 lbs of chicken breasts and half and half. Just the chicken and sauce are included, not the pasta.
- Category: Chicken
- Method: Slow Cooker
- Serving Size: 1/8 of recipe
- Calories: 259
- Sugar: 2 g
- Sodium: 820 g
- Fat: 11 g
- Carbohydrates: 9 g
- Protein: 31 g