Description
A rich, Mediterranean-inspired one-pot meal with tender chicken, sun-dried tomatoes, parmesan, and cream. Simmered in a crockpot for effortless gourmet results with minimal effort.
Ingredients
Bone-in chicken breast (1.5 lbs) or skinless thighs
1 cup sun-dried tomatoes (oil-packed) or rehydrated plum tomatoes
1/2 cup grated Parmesan or nutritional yeast
1 cup heavy cream or coconut milk
1/2 cup flour (for dredging)
Herbs (optional: thyme, oregano)
2 tbsp olive oil
2 tbsp milk protein (optional, to prevent curdling)
Salt and pepper
Instructions
1. Dredge chicken in flour. Sauté in olive oil until golden.
2. Add sun-dried tomatoes, herbs, salt/pepper to crockpot.
3. Place chicken in crockpot and cook on low for 3 hours.
4. Stir in Parmesan/creaming; let thicken for 30 minutes.
5. Rest chicken 10 minutes before slicing.
Notes
Chill chicken before dredging for better flour adherence
Use ceramic crock for even heating
Add milk protein when blending in cream to avoid curdling
Adjust seasoning after 2 hours
Nutritional yeast suits vegan diets
Coconut milk provides dairy-free richness
Nutrition
- Serving Size: 1 serving (1 chicken piece)
- Calories: 220
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg