Slow Cooker Garlic Parmesan Chicken Scampi

1. Place the chicken breasts in the bottom of your slow cooker.

2. In a large saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until fragrant and the onions are translucent, about 3-4 minutes.

3. Stir in the chicken broth, heavy cream, and grated parmesan cheese. Continue to cook until the cheese is melted and the sauce is smooth.

4. Pour the sauce over the chicken in the slow cooker, ensuring that each piece is well coated.

5. Add the red bell pepper slices and sprinkle the Italian seasoning, salt, black pepper, and crushed red pepper flakes on top.

6. Cover and cook on low for 4-5 hours, or until the chicken is tender and fully cooked.

7. Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and stir well to combine with the sauce.

8. Serve hot, garnished with freshly chopped parsley.

For a low-carb version, try using chicken thighs instead of breasts for an extra juicy result. Swap out the heavy cream for a non-dairy alternative if you’re lactose intolerant or prefer a lighter option. Lastly, add a squeeze of fresh lemon juice before serving to brighten up the flavors.