Slow cooker chicken in creamy sun-dried tomato and basil sauce recipe

I’m all for saving time at the pointy end of the day – when the afternoon is filled with taxiing kids, answering homework questions and folding laundry, a slow cooker can come in mighty handy. Here I give you a delicious chicken recipe which not only does the brunt of the work for one meal – but two!

This recipe is one you don’t need to do in the slow cooker, but like most families, there’s that one day of the week that’s busier than the rest and if a bit of extra work at lunch time means less for me to do at dinner time, I’m all the more for it.

Let me just say, this dish yields a lot of fluid, which is handy because Babyologists  you can effectively get two meals from this one recipe by adding an extra piece of chicken, but I’ll spill the beans on that in just a minute. Yes, one recipe – dinner for two nights. I virtually high five all of you, we are all winning at dinner.

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Ingredients

5 chicken breasts (one for each person, don’t forget the extra if you’re cooking for two dinners)
1/3 cup of semi sun dried tomatoes in oil (straight from the jar is perfectly fine)
¼ cup of plain flour
2 cups of chicken stock
4 tablespoons olive oil
1 cup of cream
2 tablespoons fresh basil plus extra to serve
salt and pepper

Method

  • Combine your flour with a good grind of pepper and a pinch of salt. Add both the seasoned flour and the chicken to a plastic bag or a sealed container and give a good shake, ensuring your chicken is completely coated with the flour.

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  • Add the olive oil to a fry pan and heat over medium high heat. Shaking off excess flour, cook the chicken pieces for 2 to 3 minutes both sides to get a nice golden colour on the outside. Turn your slow cooker on the low temperature setting to warm up a little while while you wait.

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  • Place the chicken in the bottom of your slow cooker.

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  • From the sun dried tomatoes, set a few pieces to the side to chop up and garnish, but as for the rest, pop them in on top of the chicken. Shred your basil leaves and add them too.

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  • Finally, pour in the chicken stock. Cook on low setting for four hours.

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  • When four hours are up, remove the chicken from the slow cooker, set aside and keep warm. Add the cream to the bowl and stir to combine – turn your slow cooker up to high and heat for around five or so minutes with the lid off. Add a crack of pepper, the reserved chopped sun dried tomato and basil before serving, to freshen it up and you’re done!

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Now, how to spin the meal out further. I serve chicken breasts and half of the sauce one night with couscous and steamed veg (or it’s equally delicious with mashed sweet potato and steamed greens). For the next night, I take that extra breast and shred it, adding it to the remaining sauce and heat it up. Add cooked pasta and mix it through, topping it off with a generous shaving of parmesan cheese – too easy!

Make sure to browse our recipe archives for more great meal ideas and treats to try.

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