Why Make This Recipe
Crockpot Marry Me Chicken is a dish that brings comfort to any dinner table. It’s perfect for busy days when you want a delicious meal without spending too much time in the kitchen. The blend of chicken, creamy sauce, and sun-dried tomatoes creates a rich flavor that pairs well with pasta, rice, or greens. Plus, using a crockpot means you can set it and forget it, allowing the flavors to meld beautifully while you go about your day.
How to Make Crockpot Marry Me Chicken
Ingredients
- 4 (900 g) chicken breasts, boneless and skinless (about 2 pounds)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 cup chicken stock
- 1 tablespoon cornstarch
- 4 cloves garlic, minced
- 3/4 teaspoon crushed red pepper (optional)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/2 cup sun-dried tomatoes packed in oil, chopped
- 1 cup heavy cream, warmed slightly
- 1/2 cup parmesan cheese, grated
- 1 tablespoon fresh basil leaves, chopped
Directions
- Season chicken with salt and pepper. Heat olive oil and butter in a skillet over medium heat, then sear chicken for 2-3 minutes per side until lightly golden. Transfer to the slow cooker along with any leftover butter and juices from the skillet.
- In a bowl, whisk chicken stock with cornstarch, garlic, crushed red pepper, oregano, and thyme. Pour the mixture over the chicken in the slow cooker.
- Top each chicken breast with the chopped sun-dried tomatoes. Cover and cook on low for 3-4 hours or on high for 1.5-2 hours, until chicken reaches 165 degrees F (74 degrees C).
- Remove chicken to a plate and keep warm. Stir heavy cream and parmesan into the hot liquid in the slow cooker until smooth.
- Return chicken to the sauce, spoon sauce over the top, and let rest for 5-10 minutes on warm.
- Garnish with basil before serving.
How to Serve Crockpot Marry Me Chicken
Serve the Marry Me Chicken over a bed of pasta, rice, or with a side of garlic bread. The creamy sauce is rich and flavorful, making it a great topping for any carbohydrate or green veggies like steamed broccoli or a fresh salad.
How to Store Crockpot Marry Me Chicken
To store leftovers, place them in an airtight container and refrigerate. The dish will keep well for about 3-4 days. If you want to save it for longer, you can freeze it; just make sure to store it in a freezer-safe container. Thaw overnight in the fridge before reheating.
Tips to Make Crockpot Marry Me Chicken
- For extra flavor, let the chicken marinate with salt and pepper before cooking.
- If you like it spicy, add more crushed red pepper.
- Use fresh sun-dried tomatoes for a brighter taste.
- Make sure the heavy cream is warm before mixing to avoid curdling.
Variation
You can easily change this recipe by using different proteins, like turkey or pork. You can also add vegetables like spinach or bell peppers to the slow cooker for added nutrition and flavor.
FAQs
1. Can I use frozen chicken breasts?
Yes, you can use frozen chicken, but be aware that cooking times will increase. Make sure the internal temperature reaches 165 degrees F (74 degrees C).
2. Is there a substitute for heavy cream?
You can replace heavy cream with half-and-half or coconut cream for a lighter version. However, this may alter the richness of the dish.
3. Can I make this recipe in the oven?
Yes, you can bake it in a covered dish at 350 degrees F (175 degrees C) for about 30-40 minutes, or until the chicken is fully cooked.
Crockpot Marry Me Chicken
Ingredients
Chicken and Seasoning
- 4 pieces chicken breasts, boneless and skinless (about 2 pounds)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Cooking Essentials
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 cup chicken stock
- 1 tablespoon cornstarch
- 4 cloves garlic, minced
- 3/4 teaspoon crushed red pepper (optional)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
Sauce and Garnish
- 1/2 cup sun-dried tomatoes packed in oil, chopped
- 1 cup heavy cream, warmed slightly
- 1/2 cup parmesan cheese, grated
- 1 tablespoon fresh basil leaves, chopped for garnish
Instructions
Preparation
- Season chicken with salt and pepper.
- Heat olive oil and butter in a skillet over medium heat, then sear chicken for 2-3 minutes per side until lightly golden.
- Transfer to the slow cooker along with any leftover butter and juices from the skillet.
Cooking
- In a bowl, whisk chicken stock with cornstarch, garlic, crushed red pepper, oregano, and thyme.
- Pour the mixture over the chicken in the slow cooker.
- Top each chicken breast with the chopped sun-dried tomatoes.
- Cover and cook on low for 3-4 hours or on high for 1.5-2 hours, until chicken reaches 165 degrees F (74 degrees C).
- Remove chicken to a plate and keep warm.
- Stir heavy cream and parmesan into the hot liquid in the slow cooker until smooth.
- Return chicken to the sauce, spoon sauce over the top, and let rest for 5-10 minutes on warm.
- Garnish with basil before serving.