Description
A delicious and easy high-protein chicken dish cooked in a slow cooker, featuring a creamy, flavorful sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (6–8 oz each)
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1 teaspoon olive oil
- 1 small shallot (finely chopped)
- 2 cloves garlic (crushed)
- 1/4 cup chopped sun-dried tomatoes (not in oil)
- 1 cup low-sodium chicken broth
- 1/2 teaspoon chili crunch oil or red pepper flakes (optional)
- 2 tablespoons cornstarch
- 2 tablespoons grated Parmesan cheese (freshly grated preferred)
- 1/2 cup blended cottage cheese (must be blended until completely smooth)
- 3 tablespoons chopped fresh basil (for garnish)
Instructions
- Season chicken breasts evenly on both sides with kosher salt and black pepper. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add shallot and garlic, sauté for about 2 minutes until fragrant.
- Add the seasoned chicken breasts to the skillet and sear for 2-3 minutes per side until golden brown.
- Transfer chicken and pan drippings to a slow cooker. Add sun-dried tomatoes, chicken broth, and optional chili oil. Cover and cook on LOW for 4-6 hours.
- After cooking for 3.5-5.5 hours, whisk together cornstarch and water to create a slurry. Stir into sauce to thicken.
- Once cooking is complete, stir in Parmesan and blended cottage cheese until smooth. Adjust sauce consistency if needed and serve garnished with fresh basil.
Notes
Searing the chicken adds depth of flavor. For a richer sauce, swirl in cream cheese with cottage cheese.
- Prep Time: 15 minutes
- Cook Time: 300-360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 570mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 46g
- Cholesterol: 100mg