Crock Pot Marry Me Chicken (Print Version)
Tender chicken breasts in a rich parmesan cream sauce with sun-dried tomatoes, perfect over pasta or rice.
# Ingredients:
01 -
4 boneless, skinless chicken breasts
02 -
1 teaspoon salt
03 -
½ teaspoon black pepper
04 -
½ teaspoon garlic powder
05 -
½ teaspoon paprika
06 -
1 tablespoon olive oil
07 -
3–4 garlic cloves, minced
08 -
¾ cup chicken broth
09 -
¾ cup heavy cream
10 -
½ cup grated Parmesan cheese
11 -
½ cup sun-dried tomatoes, in oil, drained and chopped
12 -
1 teaspoon Italian seasoning
13 -
¼ teaspoon crushed red pepper flakes
14 -
2 tablespoons cornstarch
15 -
2 tablespoons water
16 -
Fresh basil or parsley, for garnish
# Steps to Follow:
01 -
Season the chicken breasts with salt, pepper, garlic powder, and paprika.
02 -
Sear the chicken in olive oil in a skillet for 2–3 minutes per side. Transfer to the slow cooker.
03 -
In the same skillet, sauté garlic until fragrant. Add chicken broth, heavy cream, Parmesan, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Stir and bring to a light simmer.
04 -
Pour the sauce over the chicken in the crock pot.
05 -
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is fully cooked and tender.
06 -
Mix cornstarch and water and stir into the sauce. Cook on HIGH for another 15–20 minutes to thicken.
07 -
Garnish with fresh basil or parsley and serve hot.
# Additional Notes:
01 -
For best flavor, don’t skip the searing step — it adds a delicious golden crust.
02 -
This recipe pairs well with pasta, mashed potatoes, or steamed rice.
03 -
Add spinach in the last 20 minutes of cooking for extra veggies.
04 -
Store leftovers in an airtight container in the fridge for up to 4 days.