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Crockpot Marry Me Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 6 reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Italian-American

Description

Crockpot Marry Me Chicken is a creamy, flavorful slow-cooked chicken dish that combines tender boneless skinless chicken breasts with a rich sauce made from garlic, sun-dried tomatoes, Parmesan cheese, and Italian seasonings. Perfect for an effortless yet elegant meal, this recipe offers a comforting blend of savory spices and creamy textures, ideal to serve over pasta or mashed potatoes.

Ingredients

Chicken and Seasonings

  • 4 boneless skinless chicken breasts (about 2 pounds)
  • Salt (to taste)
  • Ground black pepper (to taste)
  • 2 teaspoons paprika (divided)
  • 1 tablespoon olive oil

Sauce Base

  • 1½ cups chicken stock
  • 2 tablespoons cornstarch
  • 1 tablespoon garlic (minced)
  • Crushed red pepper (to taste)
  • 1 teaspoon Italian seasoning
  • ¼ cup sun-dried tomatoes packed in oil (chopped)
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese (plus more for garnish)

Garnish

  • Fresh basil leaves (chopped, for garnish)

Instructions

  1. Season the Chicken: Pat the chicken breasts dry and season both sides with salt, black pepper, and half of the paprika to infuse flavor.
  2. Brown the Chicken: Heat olive oil in a large skillet over medium-high heat. Brown the chicken for 2 to 3 minutes per side until golden but not fully cooked. Transfer the chicken to the slow cooker in a single layer. Add a splash of chicken stock to the skillet and scrape the browned bits, then pour this mixture over the chicken for extra flavor.
  3. Prepare the Sauce Mixture: In a bowl, whisk together the remaining chicken stock, cornstarch, minced garlic, crushed red pepper, Italian seasoning, and the remaining paprika until smooth. Pour this over the chicken in the slow cooker.
  4. Add Sun-Dried Tomatoes and Cook: Scatter the chopped sun-dried tomatoes evenly over each chicken breast. Cover and cook on low for 3 to 4 hours or on high for 1.5 to 2 hours until the chicken reaches an internal temperature of 165°F (74°C). Begin checking for doneness at 2.5 hours if cooking on low.
  5. Finish the Sauce: Remove the chicken and keep warm on a plate covered. Whisk the heavy cream and Parmesan cheese into the hot liquid in the slow cooker until smooth. If the sauce is too thin, cook on high with the lid off for 10 to 15 minutes to thicken.
  6. Recombine and Rest: Return the chicken to the sauce and spoon some sauce over it. Let everything sit on warm or low heat for 5 to 10 minutes so the flavors marry and the chicken reheats gently.
  7. Garnish and Serve: Sprinkle with fresh chopped basil and additional Parmesan cheese right before serving. Pair with pasta or mashed potatoes for a complete meal.

Notes

  • Do not overcook the chicken in the slow cooker; start checking early to avoid dryness.
  • Browning the chicken first adds depth of flavor and helps seal in juices.
  • If you prefer a spicier dish, increase the amount of crushed red pepper to taste.
  • Use fresh basil for best aroma and flavor in garnish.
  • Leftover sauce can be stored in the refrigerator for up to 3 days and reheated gently.

Find it online: https://suerecipe.com/crockpot-marry-me-chicken-recipe/