Description
This Crockpot Marry Me Chicken recipe features tender, juicy chicken breasts cooked slowly in a creamy, sun-dried tomato-infused sauce. It’s an effortless, flavorful Italian-American dish perfect for an easy weeknight meal, served over pasta or spaghetti squash with fresh basil and Parmesan cheese.
Ingredients
Scale
Chicken and Seasoning
- Cooking spray
- 2 teaspoons olive oil
- 4 boneless, skinless chicken breasts (about 1 ¼ lbs)
- 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
Sauce and Add-ins
- 1 ½ cups low-sodium chicken broth
- 3 tablespoons cornstarch
- 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 the pan with cooking spray and add the olive oil. When the oil shimmers, add the chicken breasts and cook for 2-3 minutes per side, just until browned but not cooked through.
- Prepare cornstarch slurry: While the chicken is browning, whisk together the low-sodium chicken broth and cornstarch in the slow cooker until smooth and free of lumps.
- Add seasonings: Add the minced garlic, Italian seasoning, paprika, onion powder, salt, and pepper to the broth mixture in the slow cooker and whisk again to combine.
- Add chicken to slow cooker: Place the seared chicken breasts into the slow cooker and turn them once to evenly coat with the broth mixture.
- Top with sun-dried tomatoes: Sprinkle the chopped sun-dried tomatoes evenly over the chicken breasts.
- Cook on low: Cover the slow cooker and cook on low for 4 hours until the chicken is cooked through and tender.
- Finish with cream and cheese: Remove the chicken breasts and place them on a plate. Add the heavy cream and grated Parmesan cheese to the remaining liquid in the slow cooker, stirring to combine into a creamy sauce.
- Coat chicken in sauce: Return the chicken breasts to the slow cooker and turn them several times to coat them fully in the creamy sauce.
- Serve: Serve the chicken with the sauce ladled on top, garnished with fresh basil and additional Parmesan cheese if desired. Pair with hot cooked angel hair pasta or shredded spaghetti squash.
Notes
- This recipe is a fuss-free, slow cooker take on the classic Marry Me Chicken, combining tender chicken with a rich, creamy sun-dried tomato sauce.
- Do not overcook the chicken when searing; just brown the outside to seal in juices before slow cooking.
- If sun-dried tomatoes are packed in oil, drain them well to avoid excess oiliness in the sauce.
- For a lower-carb option, serve over spaghetti squash instead of pasta.
- Additional fresh basil and Parmesan cheese enhance the presentation and flavor when serving.
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
