Instructions

• Layer the Chicken: Begin by placing the boneless, skinless chicken breasts in the bottom of your crockpot, ensuring they are in a single layer for even cooking.
• Whisk the Sauce: In a large mixing bowl, whisk together chicken broth, heavy cream, chopped sun-dried tomatoes, minced garlic, dried oregano, dried basil, red pepper flakes, and grated Parmesan cheese until the mixture is smooth and well combined.
• Pour Over Chicken: Carefully pour the creamy sauce mixture over the chicken breasts, making sure they are completely covered to absorb all those wonderful flavors.
• Season to Taste: Sprinkle in salt and pepper according to your preference, adjusting for the saltiness of the Parmesan.
• Cook Low and Slow: Cover your crockpot and set it to cook on low for 4–5 hours, or until the chicken is incredibly tender and registers an internal temperature of 165°F (74°C).
• Rest the Chicken: Once cooked, remove the chicken from the crockpot and place it on a plate, allowing it to rest for a few moments.
• Stir the Sauce: Give the sauce in the crockpot a good stir to integrate all those delicious ingredients thoroughly.
• Coat the Chicken: Return your tender chicken to the sauce, ensuring each piece is lovingly coated in the creamy goodness.
• Serve with Love: Dish out the marvelous chicken hot, garnished with vibrant chopped parsley for an added burst of freshness.