4 boneless, skinless chicken breasts
1 cup heavy cream
1 cup chicken broth
½ cup grated Parmesan cheese
½ cup sun-dried tomatoes
3 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional)
Salt and pepper to taste
Place chicken breasts in the Crockpot.
Pour in cream and broth. Add Parmesan, garlic, seasoning, and sun-dried tomatoes.
Cover and cook on LOW for 4–5 hours or HIGH for 2.5–3 hours.
Shred or slice chicken, return to sauce, and stir.
Serve hot over pasta, rice, or mashed potatoes.
Use chicken thighs for a juicier option.
Garnish with fresh basil for extra flavor.
Find it online: https://sizzlediary.com/dump-go-crockpot-marry-me-chicken/