Marry Me Chicken Crock Pot – Creamy Sun-Dried Tomato Slow Cooker Chicken

With a sharp knife, slice each chicken breast in half, lengthwise to make thin chicken cutlets.
4 Chicken Breasts
Dredge the chicken breasts in corn starch seasoned with salt and pepper.
¼ Cup Corn Starch
Repeat the dredging until all the chicken has been coated.
Heat the olive oil in a cast iron or heavy bottom pan. Sear the chicken breasts on one side, just enough to get them to take on some color.
3 Tablespoons Olive Oil
Flip the chicken and brown it on the second side. Add an additional drizzle of olive oil, if needed.
Repeat with the remaining dredged chicken breasts.
Add the browned chicken to the slow cooker. Arrange in an even layer.
Add the chicken cutlets to the vessel of the crock pot and grate the garlic cloves on a Microplane grater. Add the garlic to the slow cooker over the chicken.
4 cloves Garlic
Sprinkle the salt, pepper and seasonings over the chicken.
1 Teaspoon Salt, ½ Teaspoon Black Pepper, 1 Teaspoon Rosemary, 1 Teaspoon Onion Powder, 1 Teaspoon Dried Basil, 1 Teaspoon Oregano
Add the chicken stock to the slow cooker.
1 ½ Cup Chicken Stock
Pour the heavy cream over the chicken stock.
1 Cup Heavy Cream
Add the butter and the sun-dried tomatoes to the slow cooker. If you have oil from the sun-dried tomato jar, add a drizzle for an added layer of flavor.
½ stick Butter, ½ Cup Sun Dried Tomatoes
Cover and cook on low for 6-8 hours.