Description
This Crock Pot Marry Me Chicken recipe features tender, juicy chicken breasts simmered in a rich, creamy sun-dried tomato and Parmesan sauce. Perfectly seasoned and slow-cooked to melt-in-your-mouth perfection, it’s an easy, elegant meal suitable for busy weeknights or special occasions.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless, skinless chicken breasts
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp dried Italian herbs
- ½ tsp garlic powder
- ½ tsp paprika
Cooking Fats
- 2 tbsp butter
- 1 tbsp oil (use 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
Instructions
- Season the Chicken: Pat the chicken breasts dry with paper towels to remove excess moisture. Season both sides thoroughly with salt, pepper, dried Italian herbs, garlic powder, and paprika to build a flavorful base.
- Sear the Chicken: Heat butter and oil in a large skillet over medium heat until melted and hot. Add the chicken breasts and sear for 2-3 minutes on each side until they develop a golden brown crust, which locks in moisture and adds depth to the dish.
- Transfer to Slow Cooker: Place the seared chicken breasts into the slow cooker in a single layer to prepare for slow cooking.
- Add Sun-Dried Tomatoes and Liquid: Sprinkle the chopped sun-dried tomatoes evenly over the chicken, then pour the white wine or chicken broth over everything to deglaze and add flavor.
- Slow Cook the Chicken: Cover and cook on LOW setting for 1.5 to 2 hours or on HIGH for 45 minutes to 1 hour, until the chicken reaches an internal temperature of 165°F (75°C) and is cooked through.
- Remove Chicken: Carefully take the chicken out of the slow cooker and set aside on a plate to keep warm while you finish the sauce.
- Prepare the Sauce: Stir the heavy cream or sour cream into the cooking liquid in the slow cooker. Allow it to warm through to blend the flavors.
- Thicken the Sauce (Optional): If a thicker sauce is desired, whisk in the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) and continue cooking on HIGH for 10 minutes until the sauce thickens.
- Add Cheese and Herbs: Stir in the freshly grated Parmesan cheese and chopped fresh parsley or basil to enrich the sauce and add freshness.
- Return Chicken to Sauce: Place the chicken breasts back into the slow cooker, spooning the sauce over them to coat thoroughly and allow flavors to meld for a few minutes.
- Serve: Serve the chicken warm, spooning extra sauce over it. This dish pairs beautifully with pasta, rice, or mashed potatoes for a hearty meal.
- Garnish: Sprinkle extra Parmesan cheese and additional fresh herbs on top for an appealing presentation and burst of flavor.
Notes
- For a non-alcoholic version, substitute white wine with chicken broth.
- Use oil from the jar of sun-dried tomatoes to enhance the sauce’s flavor.
- To save time, you can sear the chicken directly in the slow cooker if it has a sauté function.
- Ensure chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- Adjust seasoning at the end if needed, as the sauce reduces and flavors intensify.
- This dish freezes well; store leftover chicken and sauce in an airtight container for up to 3 months.
