Ingredients:

  • 5 lbs Boneless, Skinless Chicken Breasts
  • 1 Tbsp Olive Oil (for searing, optional)
  • 1 tsp Dried Italian Seasoning
  • 1/2 tsp Garlic Powder
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 cup Low Sodium Chicken Broth
  • 1/2 cup Sun-Dried Tomatoes (drained and chopped)
  • 4 oz Cream Cheese (full-fat, cubed)
  • 1/2 cup Heavy Whipping Cream
  • 1/2 cup Freshly Grated Parmesan Cheese (plus extra for garnish)
  • 2 Tbsp Fresh Chopped Basil or Parsley

Instructions:

  1. Season chicken breasts evenly with salt, pepper, Italian seasoning, and garlic powder.
  2. Optional but recommended: Heat olive oil in a skillet over medium-high heat. Sear chicken on both sides for 2-3 minutes per side until lightly golden. This builds flavour depth.
  3. Place the seared (or raw, seasoned) chicken breasts into the bottom of the slow cooker insert.
  4. Pour the chicken broth over the chicken and sprinkle the chopped sun-dried tomatoes around the chicken.
  5. Cover and cook on LOW for 6–7 hours or on HIGH for 3–3.5 hours, until the chicken reaches an internal temperature of 165°F (74°C) and is easily shreddable.
  6. Carefully remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
  7. Add the cubed cream cheese, heavy cream, and the 1/2 cup of grated Parmesan cheese directly into the slow cooker liquid.
  8. Stir everything together thoroughly until the cream cheese has completely melted and the sauce is smooth and incorporated.
  9. Cover and cook on LOW for an additional 20–30 minutes to allow the sauce to fully integrate and thicken.
  10. Stir in the fresh herbs. Taste and adjust seasonings if necessary. Serve immediately over pasta or starch.