Crock Pot Chicken with Sun Dried Tomatoes

Happy Crock Pot Monday! Thank goodness for my Crock Pot today...not only does my house smell amazing, but I'm guaranteed the 'witching hour' won't be visiting my house tonight. =) This is an elegant recipe with great flavor. The chicken is so tender and moist; I serve this chicken over a bed of capellini noodles.

Ingredients:

• 4 boneless, skinless chicken breasts, halved
• 2 tbsp olive oil
  
• 1 {8.5 oz} jar sun dried tomatoes {julienne cut, with oil}
• 3/4 cup chicken broth
  
• 1/4 cup white wine
• 2 tbsp garlic, minced {divided}
  
• 2 tbsp lemon juice
• 1 tsp dried basil
• 1/2 tsp kosher salt
• 1/4 tsp pepper

• 1 {16 oz} capellini noodles
• grated parmesan cheese {if desired}

1. Wash and trim chicken of any fat. Cut chicken breasts in halves {lengthwise}. Heat olive oil in skillet with 1 tbsp garlic. Add pieces of chicken and brown all sides evenly. Season with salt and pepper. Transfer chicken to slow cooker.
2. Add broth, wine, 1 tbsp garlic, lemon juice, basil, salt and pepper to Crock Pot. Mix together. Pour jar of sun dried tomatoes {with oil} over chicken evenly. Cover and cook on low for 4 to 6 hours, or until chicken is cooked through. Do not overcook, as chicken will become dry.
3. Prepare capellini noodles as indicated on package. Serve chicken on a bed of capellini noodles, with extra juices from Crock Pot ladled on top of chicken.

{Tip!} Top with grated parmesan {if desired}.

Enjoy!