Description
This Crockpot Marry Me Chicken recipe features tender, juicy chicken breasts cooked slowly in a creamy sun-dried tomato sauce infused with garlic and Italian seasoning. It's an easy, fuss-free take on the classic Italian-American dish that's perfect for a comforting weeknight dinner, served over angel hair pasta or spaghetti squash.
Ingredients
Scale
Chicken and Sauce
- Cooking spray
- 2 teaspoons olive oil
- 4 boneless, skinless chicken breasts (about 1 ¼ lbs)
- 1 ½ cups low-sodium chicken broth
- 3 tablespoons cornstarch
- 4 garlic cloves, minced (1 ½ tablespoons minced garlic)
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- ½ cup sun-dried tomatoes, chopped (drained if packed in oil)
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
Optional for Serving
- Hot, cooked angel hair pasta or cooked and shredded spaghetti squash
- Fresh basil leaves
- Additional grated Parmesan cheese
Instructions
- Prepare the skillet: Place a large skillet over medium-high heat. When hot, mist with cooking spray and add olive oil. Wait for the oil to shimmer before adding the chicken breasts.
- Sear the chicken: Add chicken breasts and cook for 2-3 minutes to brown the outside, without cooking them through. Remove from heat once browned.
- Make the sauce base: In the slow cooker, whisk together chicken broth and cornstarch until smooth and lump-free.
- Add seasonings: Stir in minced garlic, Italian seasoning, paprika, onion powder, salt, and black pepper, whisking again to combine.
- Add chicken to slow cooker: Place the seared chicken breasts in the slow cooker and turn once to coat with the broth mixture.
- Add sun-dried tomatoes: Sprinkle the chopped sun-dried tomatoes evenly over the chicken breasts.
- Cook in slow cooker: Cover and cook on the low setting for 4 hours, or until chicken is cooked through and tender.
- Finish the sauce: Remove chicken breasts onto a plate. To the slow cooker liquid, add heavy cream and Parmesan cheese, stirring to combine into a creamy sauce.
- Coat chicken in sauce: Return chicken to the slow cooker and turn to coat thoroughly with the sauce.
- Serve: Ladle sauce over chicken, garnish with fresh basil and additional Parmesan if desired. Serve over hot cooked angel hair pasta or shredded spaghetti squash.
Notes
- This recipe provides a creamy and flavorful sauce using slow-cooked chicken and sun-dried tomatoes for a classic Marry Me Chicken experience.
- For a lower-carb option, serve the chicken over cooked spaghetti squash instead of pasta.
- Use low-sodium chicken broth to control the saltiness of the dish.
- To speed up cooking, you may brown the chicken in batches if your skillet is small.
- Leftovers can be refrigerated for up to 3 days and reheated gently to avoid curdling the cream sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 346 calories
- Sugar: 1 g
- Sodium: 745 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 34 g
- Cholesterol: 135 mg
