Crockpot Menikahiku Ayam

Instructions

1. Season 2 pounds boneless skinless chicken breasts on both sides with Kosher salt and pepper.
2. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the chicken and cook for 3-5 minutes on both sides until the chicken is just browned on the outside. You don't need to cook the chicken because it will continue to fully cook in the crockpot.
3. Transfer the cooked chicken to a plate while you make the sauce.
4. Return to the same skillet, and add 3 tablespoons butter. Once it is melted, sauté 2 teaspoons garlic, for 30 seconds until it's fragrant. Add in 3 tablespoons flour and stir to make a paste.
5. Whisk in 1 cup chicken broth, 3/4 cup heavy cream, 1/2 cup parmesan cheese, and 1 teaspoon Italian seasoning.
6. Simmer the sauce for a few minutes for it to thicken.
7. Pour the sauce into the bottom of the crockpot and then layer the chicken on top of the sauce.
8. Add 1/2 cup sun-dried tomatoes, to the top of the chicken.
9. Cook on high for 3-4 hours or on low for 5-6 hours.
10. Garnish with chopped fresh basil, leaves and serve warm over pasta.