Cooking Instructions

• In a small bowl, mix together ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon black pepper. Season 4 boneless, skinless chicken breasts on both sides with the seasoning mix.
• Heat a large skillet over medium-high heat. Add 2 Tablespoons olive oil and 2 Tablespoons butter (allow the butter to melt).
• Sear the chicken breasts on both sides until golden brown, take the pan off the heat, and set aside.
• Whisk together 1 ½ cups chicken broth and 3 Tablespoons cornstarch in a bowl until there are no lumps.
• Add the chicken broth mixture to the bottom of a 6-quart slow cooker.
• Whisk in 1 cup heavy cream, 4 cloves garlic, minced, 1 ½ teaspoons Italian seasoning, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon red pepper flakes and ½ teaspoon paprika.
• Place the seared chicken breasts into the slow cooker and pour the olive oil and butter from the pan on top.
• Top each piece of chicken with the chopped sun-dried tomatoes. Place on low for 6-8 hours.
• Take the chicken breasts out and whisk in ½ cup freshly grated parmesan cheese.
• Add the chicken back into the slow cooker, cover with sauce and add 6-8 fresh basil leaves, chopped, to the top and then serve.