Crockpot Marry Me Chicken
This delicious Crockpot Marry Me Chicken features creamy, flavorful chicken breasts cooked with sun-dried tomatoes and herbs, perfect for an easy dinner.
Equipment
- 5 or 6 quart slow cooker
- skillet
- whisk
Ingredients
- 4 pieces chicken breasts boneless and skinless (about 2 pounds)
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 cup chicken stock
- 1 tablespoon cornstarch
- 4 cloves garlic minced
- 0.75 teaspoon crushed red pepper optional
- 0.5 teaspoon dried oregano
- 0.25 teaspoon dried thyme
- 0.5 cup Sundried tomatoes packed in oil, chopped
- 1 cup heavy cream warmed slightly
- 0.5 cup parmesan cheese grated
- 1 tablespoon fresh basil leaves chopped
Instructions
- 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.
- 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°F (74°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
2 pounds of chicken breast is usually enough to make 6 dinner servings, but if your crew is extra hungry, plan on four servings with one chicken breast per plate. Crushed red pepper is optional. It really elevates the dish and I love it, but some readers have found it too spicy, so add to taste or skip completely. You can skip the searing step if you prefer, but I like to sear the chicken to give it some color and extra flavor. For more flavor, add a teaspoon of the oil from the jar of sun-dried tomatoes into the stock mixture. Warm the heavy cream slightly in the microwave before adding it to the hot juices in the crockpot. This will ensure that the cream does not curdle. Store leftovers in the refrigerator for up to 3 days and reheat gently.
Nutrition
Serving: 1servingCalories: 339kcalCarbohydrates: 10gProtein: 23gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 105mgSodium: 691mgPotassium: 700mgFiber: 1gSugar: 5gVitamin A: 908IUVitamin C: 6mgCalcium: 150mgIron: 2mg
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