Creamy Crockpot Chicken with Sun-Dried Tomatoes and Asparagus Recipe
Prep Time:
20 minutes
Cook Time:
2 hours, 30 minutes
Servings:
4 servings
Ingredients
  • 4 boneless skinless chicken breasts (about 2 ¼ pounds)
  • 2 teaspoons garlic powder, divided
  • 2 teaspoons onion powder, divided
  • 2 teaspoons paprika, divided
  • 1 teaspoon red chile flakes, divided
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil, divided
  • ½ cup white wine
  • 1 cup cherry tomatoes
  • 1 ½ cups heavy cream
  • 1 pinch saffron
  • ½ cup sun-dried tomatoes
  • 1 cup chicken broth
  • 5 cloves garlic, grated
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 1 cup frozen peas
  • ¼ cup grated Parmesan
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh basil
Directions
  1. Season chicken on all sides with 1 teaspoon each garlic powder, onion powder, and paprika, as well as 1/2 teaspoon chili flakes and salt and pepper. Coat with 1 tablespoon olive oil.
  2. Add remaining 1 tablespoon olive oil to a pan over medium heat. Brown chicken breasts on both sides, about 5 minutes per side, then set aside.
  3. Immediately add wine and cherry tomatoes to the same pan, scraping up any browned bits stuck on the surface. Simmer until tomatoes burst and soften, about 2 minutes. Set aside.
  4. Add cream, saffron, remaining garlic powder, onion powder, paprika, and chile flakes to the slow cooker. Stir to combine.
  5. Add chicken breasts and the cherry tomato mixture.
  6. Add sun-dried tomatoes, chicken broth, and garlic.
  7. Cover and cook on high for 2 hours (or low for 4 hours).
  8. Gently remove chicken from the slow cooker.
  9. Stir in the asparagus, peas, and Parmesan.
  10. Cover and cook until asparagus is tender, about 15 minutes.
  11. Stir in the chopped parsley and basil.
  12. Serve chicken with plenty of sauce on top.