Crockpot Marry Me Chicken
Crock Pot Marry Me Chicken with seared chicken breasts, sun dried tomatoes, and a creamy Parmesan sauce. Cooked just 3 to 4 hours on low so the chicken stays juicy, with only 15 minutes of prep.
Servings: 4 people
Ingredients
- 4 boneless skinless chicken breasts (about 2 pounds)
- Salt and ground black pepper to taste
- 2 teaspoons paprika divided
- 1 tablespoon olive oil
- 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 more for garnish
- Fresh basil leaves chopped, to garnish
Instructions
- Pat the chicken breasts dry and season both sides with salt, black pepper, and half of the paprika.
- Warm the olive oil in a large skillet over medium high heat. Brown the chicken for 2 to 3 minutes per side, just until golden. Transfer the chicken to the slow cooker in a single layer. Pour a splash of the chicken stock into the skillet, scrape up the browned bits, and pour it over the chicken.
- In a bowl, whisk together the remaining chicken stock, cornstarch, garlic, crushed red pepper, Italian seasoning, and the remaining paprika until smooth. Pour the mixture over the chicken in the slow cooker.
- 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 165°F (74°C). Start checking at 2.5 hours on low.
- Lift the chicken onto a plate and cover to keep warm. Whisk the heavy cream and Parmesan into the hot liquid in the slow cooker until smooth. If the sauce is thin, cook on high with the lid off for 10 to 15 minutes.
- Return the chicken to the sauce, spoon some sauce over the top, and let everything sit on the warm or low setting for 5 to 10 minutes.
- Finish with fresh basil right before serving. Serve with pasta or mashed potatoes and top with more Parmesan.
Notes
To store: You can tightly wrap the marry me chicken, once cooled, and store it in the fridge for up to 3 days.
To reheat: Reheat in the oven until warmed through. You can also reheat it in the microwave.
To freeze: Tightly wrap and freeze for up to 3 months.
Cream sauces can look a little separated after freezing. Whisk the sauce as it warms, with a splash of cream or stock, and it comes back together.
Nutrition
Calories: 590kcal | Carbohydrates: 27g | Protein: 48g | Fat: 34g | Cholesterol: 173mg | Sodium: 877mg | Potassium: 671mg | Fiber: 3g | Sugar: 9g | Calcium: 39mg | Iron: 20mg