Ingredients
Equipment
Method
- 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.
Nutrition
Nutrition Discolure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
