Slow Cooker Creamy Sun Dried Tomato Chicken


8 oz jar pesto

8-10 oz jar sun dried tomatoes in oil, halved 

14 oz jar quartered artichoke hearts, drained, optional 

1-1 1/2 lb chicken breasts

1 tsp garlic powder

1 tsp onion powder

s&p, good amount

12 oz heavy cream

1 cup parmesan cheese, grated

12 oz pasta, cooked


Spray inside of your slow cooker with nonstick spray. Add a bit of the sun-dried tomato oil and sauté seasoned chicken breasts (seasoning can be garlic powder, onion powder, s&p) for 2-3 minutes per side. Pour a small jar of pesto in the bottom (I rinsed my jar with a little white wine, artichoke brine, or broth to get all the pesto out). 


Add a small jar of sun dried tomatoes (do not add the oil) and artichokes on top of the chicken. Cook on low 4 hours. 


10 minutes before serving, pull out chicken and shred, remove 1 cup broth from pot (save), then add heavy cream and cheese. Add chicken back in and mix with sauce. Add back some broth, to achieve desired sauce consistency. Taste and season again. Serve over pasta of choice. 

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