Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3/4 cup grated Parmesan cheese
- 5 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Fresh parsley (optional)
- Lemon slices and cherry tomatoes (optional garnish)
Instructions
- Season chicken breasts with salt, pepper, and Italian seasoning.
- In a skillet, heat olive oil and butter over medium heat. Sear chicken for 3–4 minutes per side until golden. Transfer to crockpot.
- In the same skillet, sauté minced garlic for 1 minute until fragrant.
- Pour in chicken broth and deglaze the pan, scraping up brown bits. Let simmer 2 minutes.
- Add heavy cream and Parmesan cheese; whisk until smooth and creamy.
- Pour sauce over the chicken in the crockpot. Add lemon slices and cherry tomatoes if desired.
- Cover and cook on LOW for 4–5 hours or until chicken is tender.
- Stir the sauce before serving and garnish with parsley.
Notes
- For extra flavor, use freshly grated Parmesan.
- Adjust seasoning to taste.
- Serve with pasta, mashed potatoes, or steamed vegetables.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 480
- Sugar: 2g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 160mg