Description
This Crockpot Marry Me Chicken recipe features tender boneless chicken breasts slow-cooked in a savory and creamy Parmesan sauce with sun-dried tomatoes. Infused with Italian seasoning, paprika, and garlic, this comforting dish is paired perfectly with angel hair pasta or shredded spaghetti squash for a cozy, flavorful meal that’s effortless to prepare.
Ingredients
Scale
Chicken and Seasoning
- Cooking spray
- 2 teaspoons olive oil
- 4 boneless, skinless chicken breasts (about 1 ¼ lbs)
- 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
Liquid and Sauce
- 1 ½ cups low-sodium chicken broth
- 3 tablespoons cornstarch
- ½ cup sun-dried tomatoes (drained if packed in oil), chopped
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
To Serve
- Hot, cooked angel hair pasta or cooked and shredded spaghetti squash
- Fresh basil leaves
- Additional Parmesan cheese
Instructions
- Brown the chicken: Place a large skillet over medium-high heat. When hot, lightly mist with cooking spray and add olive oil. When the oil shimmers, add the chicken breasts and cook for 2-3 minutes per side, just until browned but not fully cooked. This step seals in moisture and adds flavor.
- Prepare the slow cooker base: In the bottom of the slow cooker, whisk together the low-sodium chicken broth and cornstarch until no lumps remain, creating a smooth base for the sauce.
- Add seasoning to broth mixture: Stir in the minced garlic, Italian seasoning, paprika, onion powder, salt, and black pepper into the broth mixture, whisking well to combine all the flavors evenly.
- Transfer chicken to slow cooker: Place the seared chicken breasts into the slow cooker. Turn them once to coat evenly with the broth mixture. Sprinkle the chopped sun-dried tomatoes evenly over the chicken to infuse their rich flavor during cooking.
- Cook low and slow: Cover the slow cooker and cook on low for 3 to 4 hours until the chicken is cooked through and tender, allowing the sauce to thicken and flavors to meld.
- Make the creamy Parmesan sauce: Remove the chicken breasts to a plate. Add the heavy cream and grated Parmesan cheese to the slow cooker liquid. Stir thoroughly to create a creamy, cheesy sauce.
- Coat chicken with sauce: Return the chicken breasts to the slow cooker and turn them several times to coat well with the creamy Parmesan sauce, ensuring every bite is flavorful.
- Serve: Serve the chicken with the sauce ladled generously over the top. Garnish with fresh basil leaves and additional Parmesan cheese if desired. Pair the dish with hot cooked angel hair pasta or shredded spaghetti squash for a complete meal.
Notes
- Do not fully cook the chicken in the skillet; just brown it to maintain moisture when slow cooking.
- If using sun-dried tomatoes packed in oil, drain them well to prevent excess oil in the sauce.
- You can substitute heavy cream with half-and-half for a slightly lighter sauce, though it may be less rich.
- Shredded spaghetti squash is a low-carb alternative to pasta and works beautifully with this creamy sauce.
- Adjust seasoning at the end if needed, as slow cooking sometimes mellows the flavor.
