Description
This Crockpot Marry Me Chicken recipe features tender boneless chicken breasts cooked slowly in a creamy, flavorful sauce infused with garlic, Italian seasoning, sun-dried tomatoes, and Parmesan cheese. A fuss-free Italian-American dish perfect for serving over angel hair pasta or spaghetti squash for a comforting and delicious meal.
Ingredients
Scale
Chicken and Sauce Ingredients
- 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 (drain if packed in oil)
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
Optional Serving Ingredients
- Hot, cooked angel hair pasta or cooked and shredded spaghetti squash
- Fresh basil leaves
- Additional Parmesan cheese
Instructions
- Prepare the skillet: Place a large skillet over medium-high heat. When hot, mist with cooking spray and add olive oil. When the oil shimmers, add the chicken breasts, searing each side for 2-3 minutes until browned but not cooked through.
- Make cornstarch slurry: While browning the chicken, combine chicken broth and cornstarch at the bottom of the slow cooker and whisk thoroughly until no lumps remain.
- Add seasonings: Stir minced garlic, Italian seasoning, paprika, onion powder, salt, and black pepper into the slow cooker broth mixture and whisk again to combine.
- Add chicken to slow cooker: Place the seared chicken breasts into the slow cooker, turning once to coat with the broth mixture evenly.
- Add sun-dried tomatoes: Sprinkle the chopped sun-dried tomatoes evenly over the chicken breasts in the slow cooker.
- Cook chicken: Cover and cook on the low setting for 4 hours until the chicken is cooked through and tender.
- Finish sauce and coat chicken: Remove the chicken breasts onto a plate. Add heavy cream and Parmesan cheese to the slow cooker liquid and stir until well combined. Return the chicken to the slow cooker and turn them over a few times to coat thoroughly with the sauce.
- Serve: Serve the chicken breasts topped with sauce ladled over. Garnish with fresh basil and additional Parmesan cheese if desired. Pair with angel hair pasta or shredded spaghetti squash.
Notes
- Do not cook the chicken fully during the searing step; just brown the outside to lock in juices.
- Use low sodium chicken broth to better control the salt content in the dish.
- Sun-dried tomatoes packed in oil should be drained before chopping and adding.
- For a lighter option, substitute heavy cream with half-and-half or a lactose-free cream alternative.
- Chicken is perfectly tender after 4 hours on low, but cooking up to 5 hours should still yield great results if timing varies.
- Serve over your choice of pasta or low-carb spaghetti squash to match dietary preferences.
Nutrition
- Serving Size: 1/4 of the chicken and sauce
- Calories: 346 kcal
- 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
