Description
This Crock Pot Marry Me Chicken recipe features tender, flavorful chicken breasts slow-cooked in a creamy sun-dried tomato and Parmesan sauce. Perfectly seasoned and seared before slow cooking, the dish is rich and comforting, ideal for an easy yet impressive weeknight meal.
Ingredients
Scale
Chicken and Seasonings
- 2 boneless, skinless chicken breasts
- 1 tsp dried Italian herbs
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
Cooking Base
- 2 tbsp butter
- 1 tbsp oil (preferably oil from sun-dried tomatoes for extra flavor)
Sauce Ingredients
- ½ cup sun-dried tomatoes, chopped
- ½ cup white wine (or chicken broth)
- ½ cup heavy cream (or sour cream)
- ½ cup freshly grated Parmesan cheese
- 1 tsp cornstarch mixed with 1 tbsp cold water (optional, for thickening)
Garnish
- Fresh parsley or basil, chopped
- Extra Parmesan cheese for serving
Instructions
- Season Chicken: Pat chicken breasts dry and season both sides evenly with salt, black pepper, dried Italian herbs, garlic powder, and paprika to build a flavorful base.
- Sear Chicken: Heat butter and oil in a large skillet over medium heat. Sear the chicken breasts for 2-3 minutes per side until they develop a golden brown crust, locking in juices and flavor.
- Transfer to Slow Cooker: Place the seared chicken breasts into the slow cooker evenly.
- Add Tomatoes and Wine: Sprinkle the chopped sun-dried tomatoes over the chicken, then pour white wine or chicken broth on top to add depth and moisture.
- Slow Cook: Cover and cook on LOW for 1.5 to 2 hours or on HIGH for 45 minutes to 1 hour until the internal temperature of the chicken reaches 165°F (75°C), ensuring perfect doneness.
- Remove Chicken: Carefully remove the chicken breasts from the slow cooker and set aside, keeping them warm.
- Prepare Sauce: Stir the heavy cream or sour cream into the cooking liquid and heat through. If you prefer a thicker sauce, whisk in the cornstarch slurry and cook on HIGH for 10 more minutes until the sauce thickens.
- Finish Sauce: Stir in freshly grated Parmesan cheese and chopped fresh parsley or basil to enrich the sauce with flavor and freshness.
- Combine and Serve: Return the chicken breasts to the slow cooker, coating them thoroughly with the creamy sauce. Serve warm over pasta, rice, or mashed potatoes, garnished with extra Parmesan and fresh herbs for added taste and presentation.
Notes
- For a lighter version, substitute sour cream with Greek yogurt or use half-and-half instead of heavy cream.
- If you don’t have white wine, chicken broth works perfectly as a substitute.
- Use oil from sun-dried tomatoes to enhance the richness of the dish, but regular olive oil will also work.
- The cornstarch slurry is optional; skip it if you prefer a thinner sauce.
- This dish pairs beautifully with creamy mashed potatoes, buttery pasta, or steamed rice.
