Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (1 ounce) package dry Italian dressing mix
- 1/2 cup grated Parmesan cheese
- 1/4 cup sun-dried tomatoes, oil-packed, drained
- 1 clove garlic, minced
- 1/4 cup heavy cream
- 1/4 cup chopped fresh basil
Instructions
- Step 1: Place the chicken breasts in the bottom of a slow cooker.
- Step 2: In a medium bowl, combine the cream of chicken soup, Italian dressing mix, Parmesan cheese, sun-dried tomatoes, and minced garlic.
- Step 3: Pour the sauce mixture over the chicken breasts, ensuring they are evenly coated.
- Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
- Step 5: Shred the chicken with two forks directly in the slow cooker. Stir in the heavy cream and fresh basil.
- Step 6: Serve the shredded chicken and sauce over pasta, rice, or mashed potatoes. Garnish with extra Parmesan cheese and fresh basil, if desired.
Notes
- For easy cleanup, consider using a slow cooker liner before adding the ingredients.
- Reheat leftovers gently in the microwave or on the stovetop with a splash of chicken broth to prevent drying.
- Serve over creamy polenta for a delightful twist on the classic pasta pairing.
- Don't skip draining the sun-dried tomatoes well, as excess oil can make the sauce greasy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American