Ingredients
Equipment
Method
Prep and Sear
- Heat the sun-dried tomato oil in a large skillet over medium-high heat. Season chicken chunks with salt and pepper, then sear until a light golden crust forms (2-3 minutes per side).
- Transfer the seared chicken chunks into the ceramic crockpot insert.
Slow Cooking
- Whisk chicken broth and heavy cream into the skillet to pick up browned bits. Pour over the chicken in the slow cooker. Add garlic and sliced sun-dried tomatoes.
- Cover and cook on LOW for 3-4 hours until chicken is tender and succulent with visible fibers.
Final Finish
- Stir in the grated parmesan cheese until the sauce becomes thick and glossy with a slight orange-red tint.
- Top with chopped fresh basil, crushed red pepper flakes, and extra cracked black pepper before serving.
Nutrition
Notes
Pat chicken dry before searing to ensure a golden crust.
Always use freshly grated parmesan for a smooth, glossy sauce consistency.
Always use freshly grated parmesan for a smooth, glossy sauce consistency.
