Chicken Breasts in creamy Parmesan Sauce
Pane-bistecca
These chicken breasts in creamy Parmesan sauce are a slow cooker recipe and are perfect for meals when you don’t have time to cook. That’s the beauty of a slow cooker—you just put everything in and let it cook! Practical, isn’t it?
This time, I wanted to cook some delicious creamy chicken breasts, but I didn’t have time to make the sauce and everything else because my visitors were colleagues from work and we were working together at home throughout the afternoon. So that I didn’t have to disappear into the kitchen for ages, I cooked everything in the slow cooker.
This time, I wanted to cook some delicious creamy chicken breasts, but I didn’t have time to make the sauce and everything else because my visitors were colleagues from work and we were working together at home throughout the afternoon. So that I didn’t have to disappear into the kitchen for ages, I cooked everything in the slow cooker.
Ingredients
10-12 Chicken Breast Fillets, the small ones, or 5-6 chicken breasts cut in half
200 g double Cream
100-150 ml Broth
1 jar dried Tomatoes in Oil
150 g Parmesan grated
5 Garlic cloves, chopped
1 tsp Paprika
1 tsp Salt
1 tsp Chili
1 tsp Pepper
Italian Herbs to taste
6 Garlic cloves, chopped
a few Thai Basil Leaves, chopped
6 tbsp Olive Oil
1 tsp Gochujang, Korean Chili Paste
Chili flakes
Salt and Pepper
Marinade
Instructions
1
Step 1
Mix the ingredients for the marinade together and marinate the chicken breasts in it overnight.
2
Step 2
Then place the breasts with the marinade in the slow cooker.
3
Step 3
Mix all the remaining ingredients—except the tomatoes—together in a bowl. Then pour over the breasts and place the tomatoes on top.
4
Step 4
Set the slow cooker to low for 3-4 hours (depending on the size of the breasts) and just let it cook! You can thicken the sauce a little at the end, but this is up to you.
Notes
Serve it with Spaetzli or mashed potatoes!
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