I added 1 Tbs of the oil from the sun dried tomatoes for added flavor. Melissa-your ideas are very helpful- thank you!! I will probably like this a bit thicker next time but it's packed away now, so I won't bother with this batch. Olive oil (drained from tomatoes) in a pan heated with flour then added stock, basil and garlic to make the sauce. Not enough seasoning for my taste...definitely needed something else and the sauce was very watery. Just thought it might help anyone who is also trying to make the meal a little healthier. I wish the liquid was thicker. I do double the sauce as we like a lot for the pasta. Are you serving it over mashed potatoes? Hey Nicole, is this your first time cooking? I loved the simplicity of this recipe! This was delicious - I removed the chicken before I added the heavy cream - I also added a little flour to thicken the sauce. Before doing that, it was just a flavorless, soupy mess. I really wanted to love this recipe, and I feel like it has potential to be a great one, but unfortunately the instructions are unclear, and not nearly detailed enough. Crafting blogs seem to be far more user friendly and interactive than this blog. Then the added the 2 cups chicken broth and a cup of half & half. If you've gathered what you want, and you don't intend to make the recipe, then move on. It was super tasty and we ended up going back for more sauce to dip the chicken in. Chicken was moist. Goes well with mashed cauliflower. Has a lot less fat still comes out very creamy. Towards the end I put some sliced garden zucchini in the crock pot to add some veggies to the dish. Privacy/Disclosure. The instructions are not terribly clear, obvious by the number of mistakes others have made. Best of luck. I did take into consideration a few of the previous comments so when I dredged the chicken I added a bit of garlic powder. Will that destroy the flavor and texture of the recipe? Awesome taste and so tender and moist. I think a bunch of garlic may have added flavor. Please note that your review might take up to 72 hours to appear following submission. Trying for gluten free... can't wait to try it! Don't waste your time and money with this recipe. I added significantly more salt (a salt spice blend) and pepper and added some cornstarch at the end to thicken the sauce. It goes well with a nice loaf of Italian bread for dipping! I only have 4-6 high and 8-10 low. I am excited to try this out.. This recipe is amazing and deserves the 5 stars . The consistency was not super thick but creamy enough for the pasta we ate it with. © 2020 Chef in Training. I even added a little bit of the oil from the tomatoes to help flavor it a bit more. I'm very confused :/ I used dried basil instead of the real kind, but surely that alone couldn't have made that big of a difference? I agree! The second night I chunked the remaining breasts and served with mashed potato. I am making this right now and would love to know what some did for the heavy cream. Apple and the Apple logo are trademarks of Apple Inc., registered in the U.S. and other countries. Used 3/4 of a 26 oz can of Cream of Chicken soup since it was less expensive than 2 - 10 3/4 oz cans. If you are really hoping to keep people coming to your blog and using your ideas, it would be a great idea to answer the one dad gum question many have been asking since April. I echo what another commenter said, however, that it was surprisingly not very flavorful. Instead of heavy cream, I whisked in fat free creamcheese til it melted and made a yummy creamy sauce I also added a lil cornstarch to finish thikening it up. Great recipe. I decided to continue the slow cooking process and add caramelised fresh garlic, diced onion and mushroom to the slow cooker. Add the chicken and turn to coat. Hope it turns out ok even with the oil added. At 3.5-4 hours, on high, mine was done I used a mixutre of breast and thighs. I would like to know the answer to this as well. Any suggestions? Jump to the recipe. I ended up cutting the heavy cream by half and thickening on the stove top. This added creamy texture and richness and the consistency that I was looking for! Added 1 clove of garlic. You answered a couple other questions so you are obviously checking it randomly. - boneless skinless chicken does NOT need to be cooked in the crock. I'll take a picture next time to show you! 1.I used leftover chicken that I shredded. I'll wait and add frozen withing the last 1-1.5 hours canned w/in the last .5 hours of cooking. So sorry for the confusion. The second night I chunked the remaining breasts and served with mashed potato. Darn, I didn't drain the oil first. Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. I gave it two stars instead of one because I was able to thicken it up a tiny bit and at least make it edible by adding garlic and some other herbs and spices. I think you'll find that instead of responding to the plethora of questions re the same thing, that Nikki updated the original recipe to clarify. I have tried so many times to get a printout of recipes that I wanted to try and never succeeded in getting them from pentrest. I drained everything out and let the sauce simmer down a bit, still more runny than I thought but the flavor is still great! Hello!! I think if there was some garlic or other flavors going on it would be better. I'm going with the 4-6 high and crossing my fingers. Also served it over whole wheat noodles. Just throw it in at the end? Keeping all this in mind will certainly make this recipe a 5 next time! This would also be easy and would make a good stovetop recipe, plus you wouldn't be getting the pan AND the crockpot dirty. I plan to remove chicken add the concoction directly to the sauce then, add the chicken back, then leave the lid off to allow the flavors to marinate for 30 minutes. We loved it! I made this for my family. 4 hours on low? I gathered what I wanted from it and will make an entirely different meal for my family. Are you sure you want to remove this recipe from your favorites? Absolutely fabulous meal, easy, few ingredients and goes with pasta or rice or with potatoes and veg. I served it over rice, added some spinach and topped with parmesan cheese. Once the time is up I plan to make a bit of a roux in additional to adding the heavy cream and a bit of parmesan cheese just to thicken up the sauce. Then in the last 30 min, I shook the 1/4 cup flour and heavy cream together and added to the crockpot. We will use a thicker as needed for the consistency wanted as moisture varies from the ingredients. My tweaks next time...cook it with fresh, grated parmesan cheese (perhaps 1/2 cup) in the slow cooker, and finish it with real bacon bits and also some mozzarella slices, in addition to the heavy cream, to melt, when done. Hope it's ok!! Did you do your thickening mixture INSTEAD of the heavy cream or in addition to? If you have time to leave rude comments, you should also have time to note that the original recipe has been updated to take account of the previous questions. It was creamy and flavorful! Giving this a try tomorrow with my own tweaks because that is how I am. It was a milky chicken broth. I served mine over angel hair pasta, and it was absolutely fantastic. This was very good! If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. You don't respond to comments or questions which is horribly rude. This is the second time I've done this delicious recipe and it turns out differently every time. Winner at our house. One thought that came to my mind was maybe adding some cream cheese?
2020 slow cooker creamy sun dried tomato chicken