Description
This Crockpot Marry Me Chicken recipe is a delicious and easy-to-make dish featuring tender chicken breasts cooked in a creamy, sun-dried tomato-infused sauce with Italian seasonings. Perfect for a hassle-free weeknight dinner, it can be served over pasta or spaghetti squash for a comforting meal.
Ingredients
Scale
Main Ingredients
- Cooking spray
- 2 teaspoons olive oil
- 4 boneless, skinless chicken breasts (about 1 ¼ lbs)
- 1 ½ cups low-sodium chicken broth
- 3 tablespoons cornstarch
- 4 garlic cloves, minced (1 ½ tablespoons minced garlic)
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- ½ cup sun-dried tomatoes (drain, if packed in oil), chopped
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
Optional for Serving
- Hot, cooked angel hair pasta or cooked and shredded spaghetti squash
- Fresh basil leaves
- Additional Parmesan cheese
Instructions
- Sear the Chicken: Place a large skillet over medium-high heat. When hot, mist with cooking spray then add olive oil. Once the oil shimmers, add chicken breasts and cook for 2-3 minutes per side until browned but not cooked through.
- Prepare Slow Cooker Mixture: In the slow cooker, whisk together chicken broth and cornstarch until smooth without lumps. Add minced garlic, Italian seasoning, paprika, onion powder, salt, and pepper; whisk again to combine.
- Add Chicken and Tomatoes: Place seared chicken breasts into the slow cooker, turning once to coat with the broth mixture. Sprinkle chopped sun-dried tomatoes evenly over the chicken.
- Cook Chicken: Cover and cook on low for 4 hours until chicken is fully cooked and tender.
- Make Sauce: Remove chicken to a plate. Stir heavy cream and Parmesan cheese into the slow cooker liquid until smooth. Return chicken to the slow cooker and turn to coat in the creamy sauce.
- Serve: Serve the chicken with sauce spooned over top. Garnish with fresh basil and additional Parmesan if desired. Serve over hot angel hair pasta or spaghetti squash.
Notes
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F for safety.
- If sun-dried tomatoes are packed in oil, drain them well before chopping to avoid excess oiliness.
- For a lighter option, substitute half-and-half or whole milk for heavy cream, but the sauce will be less thick and creamy.
- This recipe can easily be doubled for more servings using a larger slow cooker.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
Nutrition
- Serving Size: 1/4 of the chicken and sauce
- Calories: 346 kcal
- Sugar: 1 g
- Sodium: 745 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 34 g
- Cholesterol: 135 mg
