Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 2 tbsp olive oil or butter (for browning, optional)
  • Salt and freshly ground black pepper, to taste
  • 3 cloves garlic, minced (about 1 tbsp)
  • 1 cup heavy cream (240ml)
  • ½ cup chicken broth (120ml)
  • ½ cup grated Parmesan cheese (50g), freshly grated is best!
  • 1 (14 oz / 400g) can diced tomatoes, drained (fire-roasted preferred)
  • 1 tsp dried Italian seasoning
  • ½ tsp red pepper flakes (optional, for a little heat)
  • Fresh basil or parsley, chopped, for garnish (optional)

Instructions:

  1. Heat olive oil or butter in a skillet over medium heat. Season chicken breasts with salt and pepper. Brown chicken on both sides for 2-3 minutes per side, until golden brown (optional).
  2. Transfer the browned chicken breasts (or unbrowned, if skipping the first step) to the slow cooker, arranging them in a single layer.
  3. In a mixing bowl, whisk together the minced garlic, heavy cream, chicken broth, Parmesan cheese, diced tomatoes, Italian seasoning, red pepper flakes (if using), salt, and pepper.
  4. Pour the sauce mixture evenly over the chicken breasts in the slow cooker, ensuring they are mostly submerged.
  5. Cover the slow cooker and cook on low for 4 hours or high for 2 hours, or until the chicken is cooked through and easily shreds with a fork.
  6. Shred the chicken slightly with a fork (optional). Garnish with fresh basil or parsley (if desired). Serve hot over pasta, rice, mashed potatoes, or with crusty bread for dipping.