Chicken breasts in cream sauce in a slow cooker

1. Rinse chicken breasts thoroughly under running water and wipe with paper towels. Put the chicken on a cutting board and cut out the bones and peel off the skin, if any. For convenience, cut the breasts along the spine into two equal halves.

2. Mix salt, ground black pepper and Italian herbs in a separate container. Thoroughly rub the chicken breasts with a mixture of spices from all sides.

3. Put the spiced chicken breasts on the bottom of the bowl of the slow cooker. Pour the chicken broth into the bowl. Peel the garlic and grind it with a special press, then sprinkle it on the chicken breasts. Turn on the slow cooker in the "Baking" mode and set the timer for 15-25 minutes, depending on the power of the device.

4. After the slow cooker timer is triggered, remove the chicken breasts from the bowl onto a plate. Strain the broth that remains in the bowl through a sieve and pour it back in again.

5. In a separate container, mix the heavy cream (fat content of 25-35%) and corn starch until smooth. Wash the hot red capsicum and peel it from the stalk and seeds. Cut the rest of the pulp into small pieces. Add the chopped hot pepper to the container with cream. And put some pesto sauce. Mix everything and pour it into the bowl where the chicken broth is already strained. Turn on the slow cooker in the "Baking" or "Stewing" mode for about 7-10 minutes or until the cream sauce becomes the desired thick consistency. Then put the fried chicken breasts back into the bowl of the slow cooker and cook everything together for another 3-4 minutes.

Turn off the slow cooker and let the meat and sauce brew a little. After that, serve the chicken breasts, abundantly watering them with the resulting cream sauce. This dish is best combined with spaghetti.

Bon appetit!