Description
Crock Pot Marry Me Chicken is a comforting slow-cooked chicken dish featuring tender seared chicken breasts in a creamy, flavorful sauce made with garlic, sun-dried tomatoes, parmesan, and fresh basil. Perfect for an easy, hands-off dinner that results in rich, delicious flavors.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 2 Tablespoons olive oil
- 2 Tablespoons butter
Sauce
- 1 ½ cups chicken broth
- 3 Tablespoons cornstarch
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- ½ teaspoon paprika
- ⅓ cup chopped sun-dried tomatoes, drained
- ½ cup freshly grated parmesan cheese
- 6-8 fresh basil leaves, chopped
Instructions
- Prepare the seasoning: In a small bowl, mix together ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon black pepper. Season both sides of 4 boneless, skinless chicken breasts with this seasoning blend.
- Sear the chicken: Heat a large skillet over medium-high heat. Add 2 Tablespoons olive oil and 2 Tablespoons butter, allowing the butter to melt. Sear the seasoned chicken breasts on both sides until golden brown. Remove the pan from heat and set aside the chicken, leaving the oil and butter mixture in the pan for later use.
- Make the sauce base: In a bowl, whisk together 1 ½ cups chicken broth and 3 Tablespoons cornstarch until smooth and lump-free. Pour this mixture into the bottom of a 6-quart slow cooker.
- Add remaining sauce ingredients: Whisk in 1 cup heavy cream, 4 cloves minced garlic, 1 ½ teaspoons Italian seasoning, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon red pepper flakes, and ½ teaspoon paprika into the slow cooker with the broth mixture.
- Add chicken and toppings: Place the seared chicken breasts into the slow cooker. Pour the reserved olive oil and butter from the skillet over the chicken. Top each chicken breast with chopped sun-dried tomatoes.
- Slow cook: Cover and cook on low for 8 hours to ensure the chicken is tender and flavors meld well. Avoid opening the lid during cooking to preserve moisture and tenderness.
- Finish the dish: Remove the chicken breasts and whisk in ½ cup freshly grated parmesan cheese into the sauce in the slow cooker. Return the chicken to the slow cooker, spoon the sauce over it, and sprinkle the chopped fresh basil leaves on top.
- Serve: Serve the creamy, flavorful chicken hot with your choice of sides.
Notes
- Do not cook on high as there is risk of the sauce scorching; low and slow produces best results.
- If your slow cooker tends to run hot and boils, add the heavy cream during the last 30 minutes of cooking to avoid curdling.
- To save time, consider the stovetop version if you need a quicker meal.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
- Refer to the ingredient notes and FAQs from the original recipe for substitutions and common questions.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg
