Ingredients
Scale
- 4 boneless skinless chicken breasts
- 8 oz cream cheese, softened
- 1 cup parmesan cheese
- 1/2 cup sun-dried tomatoes
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 cup chicken broth
Instructions
- Place your boneless skinless chicken breasts at the bottom of the crockpot in a single layer.
- In a bowl, combine cream cheese, parmesan, sun-dried tomatoes, garlic, Italian seasoning, and chicken broth. Stir until smooth.
- Pour the sauce over the chicken, ensuring each piece is well-coated.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Remove chicken, shred it, and return it to the sauce. Stir well.
- Scoop the creamy chicken onto plates and serve with rice, pasta, or crusty bread.
Notes
- Refrigerate leftovers in an airtight container for up to three days.
- Reheat gently to avoid drying out the chicken.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Chicken
- Method: Slow Cooking
- Cuisine: American