Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/4 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1 teaspoon olive oil
- 1 small shallot, finely chopped
- 2 cloves garlic, crushed
- 1/4 cup chopped sun-dried tomatoes (not in oil)
- 1 cup low-sodium chicken broth
- 1/2 teaspoon chili crunch oil or a pinch of red pepper flakes (optional)
- 2 tablespoons cornstarch
- 2 tablespoons grated Parmesan cheese
- 1/2 cup blended cottage cheese (any fat content)
- 3 tablespoons chopped fresh basil
Instructions
- Season chicken breasts with salt, pepper, onion powder, and Italian seasoning.
- Sauté shallots and garlic in olive oil until fragrant; then sear the chicken until golden brown.
- Transfer seared chicken into a slow cooker along with sun-dried tomatoes and chicken broth.
- Cook on LOW for 4–6 hours until the chicken reaches an internal temperature of 165°F.
- Add cornstarch slurry to thicken the sauce about 30 minutes before cooking ends.
- Stir in Parmesan cheese and blended cottage cheese for a creamy finish.
- Serve garnished with fresh basil.
- Prep Time: 15 minutes
- Cook Time: 4–6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion (about 200g)
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 55g
- Cholesterol: 160mg