Crock Pot Marry Me Chicken (+Video)
Tender, juicy, flavorful chicken made in the Crock Pot - insanely simple too!
Servings 4 servings
Calories 688kcal
Ingredients
For the chicken:
- 4 boneless, skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 2 Tablespoons olive oil
- 2 Tablespoons butter
For the sauce: (see notes below)
- 1 ½ cups chicken broth
- 3 Tablespoons cornstarch
- 1 cup heavy cream (READ NOTES BELOW FIRST!)
- 4 cloves garlic, minced
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- ½ teaspoon paprika
- ⅓ cup chopped sun-dried tomatoes, drained
- ½ cup freshly grated parmesan cheese
- 6-8 fresh basil leaves, chopped
Instructions
- In a small bowl, mix together: 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon black pepper Season 4 boneless, skinless chicken breasts on both sides with the seasoning mix.
- Heat a large skillet over medium-high heat. Add 2 Tablespoons olive oil and 2 Tablespoons butter (allow the butter to melt.)
- Sear the chicken breasts on both sides until golden brown, take the pan off the heat, and set aside. Note: You are not cooking the chicken all the way, you just want it brown on both sides. Turn off the heat but keep the leftover oil and butter in the pan (you'll use that in a bit)
- Whisk together 1 1/2 cups chicken broth and 3 Tablespoons cornstarch in a bowl until there are no lumps.
- Add the chicken broth mixture to the bottom of a 6-quart slow cooker.
- Whisk in 1 cup heavy cream (see my notes below - you may want to exclude it here if you don't want the heavy cream to come out lumpy or curdled), 4 cloves garlic, minced, 1 1/2 teaspoons Italian seasoning, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon red pepper flakes and 1/2 teaspoon paprika.
- Place the seared chicken breasts into the slow cooker and pour the olive oil and butter from the pan on top.
- Top each piece of chicken with the chopped sun-dried tomatoes. Place on low for 6-8 hours (do not cook on high - see my notes below.) The larger your chicken breasts, the more time they may need to cook to get nice and tender. Do not keep lift the lid while it is cooking, this will take it longer to cook and your meat may not come out as tender. Cover and let it cook - don't mess with it.
- Take the chicken breasts out and whisk in 1/2 cup freshly grated parmesan cheese. Add the chicken back into the slow cooker, cover with sauce and add 6-8 fresh basil leaves, chopped to the top and then serve.
Video
Notes
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- I would not recommend cooking this on high, I think there would be a good chance of the sauce scorching at a higher heat. If you are in a time crunch, consider making the stovetop version of Marry Me Chicken.
- PLEASE READ: If you have a slow cooker that runs hot (where it likes to boil), I would wait to add the heavy cream so it doesn’t curdle. You can whisk it in during the last 30 minutes or so of cooking. If you are in doubt about how hot yours runs, just follow this advice to be safe.
- People really love the sauce so you may want to double it if you want to serve extra sauce with the chicken and over pasta or rice.
Nutrition
Calories: 688kcal | Carbohydrates: 17g | Protein: 56g | Fat: 44g | Sodium: 1466mg | Fiber: 2g | Sugar: 6g
