Crockpot Marry Me Chicken
A delightful slow cooker dish featuring chicken in a creamy sauce with sun-dried tomatoes, perfect for busy weeknights.
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.
Notes
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. Store leftovers in an airtight container for 3-4 days or freeze for longer storage.