Ingredients
Scale
- Boneless, skinless chicken breasts 2 lbs
- Sun-dried tomatoes in oil 1/2 cup, drained
- Heavy cream 1 cup
- Chicken broth 1/2 cup
- Cream cheese 4 oz, cut into cubes
- Italian seasoning 1 tbsp
- Garlic powder 1 tsp
- Red pepper flakes 1/4 tsp (optional)
Instructions
- Step 1: Place the chicken breasts in the bottom of the crockpot.
- Step 2: Add the drained sun-dried tomatoes over the chicken.
- Step 3: Pour in the heavy cream and chicken broth.
- Step 4: Sprinkle the Italian seasoning, garlic powder, and red pepper flakes (if using) over the chicken and sauce.
- Step 5: Add the cubed cream cheese to the crockpot.
- Step 6: 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. Shred the chicken with two forks and stir everything together until the cream cheese is fully melted and incorporated into the sauce. Serve over pasta, rice, or mashed potatoes.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days for best flavor.
- Reheat gently in a saucepan over low heat, stirring occasionally, until warmed through and creamy.
- Serve this creamy chicken over zucchini noodles for a lighter, low-carb option.
- For a richer flavor, use sun-dried tomatoes packed in herbs and spices.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American