Description
This Crockpot Marry Me Chicken recipe features tender, juicy chicken breasts slow-cooked in a creamy, flavorful sauce made with garlic, Italian seasoning, sun-dried tomatoes, heavy cream, and Parmesan cheese. Perfectly seared before slow cooking to lock in flavor, this dish is comforting and easy to prepare, ideal for serving over angel hair pasta or spaghetti squash for a delightful dinner.
Ingredients
Scale
For the Chicken and Sauce:
- 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 (drained and 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: Heat a large skillet over medium-high heat. Mist with cooking spray and add the olive oil. When the oil shimmers, add the chicken breasts and sear for 2-3 minutes until browned on the outside but not cooked through. Remove from heat.
- Prepare the slow cooker base: In the bottom of the slow cooker, whisk together the low-sodium chicken broth and cornstarch until smooth with no lumps, forming a slurry.
- Add seasonings: Stir in the minced garlic, Italian seasoning, paprika, onion powder, salt, and black pepper into the broth mixture; whisk again to evenly combine.
- Add chicken to slow cooker: Place the seared chicken breasts in the slow cooker, turning once to coat them well with the broth and seasoning mixture.
- Add sun-dried tomatoes: Sprinkle the chopped sun-dried tomatoes evenly over the chicken breasts.
- Slow cook: Cover the slow cooker and cook on low for 3-4 hours, or until the chicken is fully cooked and tender.
- Finish the sauce: Remove the chicken breasts from the slow cooker and place them on a serving plate. Stir the heavy cream and grated Parmesan cheese into the liquid in the slow cooker until incorporated. Return the chicken to the slow cooker, turning them a few times to coat with the creamy sauce.
- Serve: Ladle some sauce over the chicken. Garnish with fresh basil leaves and additional Parmesan cheese if desired. Serve over cooked angel hair pasta or shredded spaghetti squash.
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Notes
- Substitution: Use 6-8 boneless, skinless chicken thighs instead of chicken breasts for a juicier option.
- Substitution: Half-and-half can be used instead of heavy cream for a lighter option.
- Dairy-free option: Replace heavy cream with plant-based vegan whipping cream brands such as Califia Farms, Silk, or Country Crock.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 3g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg
