Directions

• Brown the Chicken
  Heat a large skillet over medium-high heat and add a little olive oil (or another high-heat oil such as vegetable or canola oil). Place the boneless, skinless chicken breasts in a single layer, working in batches if needed. Cook each side for about 2–3 minutes, until golden brown. This step is optional but adds flavor and helps the chicken hold its shape during slow cooking.
• Prepare the Flour Mixture
  In a bowl or large measuring cup, pour in about 1 to 1½ cups of chicken broth. Add 3 tablespoons of flour and whisk thoroughly until the flour is completely dissolved. This prevents lumps in the sauce.
  
• Add the Broth Mixture and Seasonings
  Pour the flour and chicken broth mixture into the bottom of the slow cooker. Add the seasonings (as listed in the recipe) and gently whisk or stir to combine.
  
• Add the Chicken to the Slow Cooker
  Place the browned chicken breasts into the slow cooker in an even layer if possible. If necessary, slightly overlap the pieces.
• Add Sun-Dried Tomatoes
  Drain the sun-dried tomatoes to prevent excess oil in the dish. Measure about ⅓ cup and sprinkle them evenly over the chicken. This ingredient adds essential flavor to the dish.
• Top with Butter
  Slice off about 2 tablespoons of butter and place it on top of the chicken. There’s no need to cut it into smaller pieces; it will melt as the chicken cooks.
• Slow Cook the Chicken
  Cover the slow cooker with the lid. Cook on low for 6–7 hours or on high for about 3–3½ hours. Since the chicken was browned first, begin checking toward the lower end of the cooking time. The goal is fully cooked chicken that remains whole, not shredded.
• Check for Doneness
  Use a meat thermometer inserted into the center of a chicken breast. The internal temperature should reach 165°F to ensure it is safely cooked.
• Add the Heavy Cream
  Once the chicken is fully cooked, pour in 1 cup of heavy whipping cream. Gently stir to incorporate the cream into the sauce. Do not add the cream at the beginning of cooking, as it may curdle.
• Thicken and Finish Cooking
  Cover and cook for an additional 30 minutes on high or 60 minutes on low, until the sauce is heated through and thickened.
• Serve
  Serve the chicken and creamy sauce over pasta such as angel hair, fettuccine, egg noodles, or bow tie pasta. It’s also delicious over rice or mashed potatoes. For a lower-carb option, serve it on its own with the sauce spooned over the top.