Description
This Savory Crockpot Marry Me Chicken is a comforting and flavorful slow-cooked chicken dish perfect for a cozy dinner. Tender chicken breasts are seared and then slow-cooked with aromatic shallots, garlic, sun-dried tomatoes, and a creamy sauce made with Parmesan and cottage cheese. Finished with fresh basil, this recipe offers a rich and satisfying meal that requires minimal hands-on time.
Ingredients
Scale
Chicken and Seasoning
- 4 pieces Boneless, Skinless Chicken Breasts (Chicken thighs can be used for juiciness)
- 1 teaspoon Kosher Salt (Adjust to taste)
- 1 teaspoon Pepper (Consider a pepper blend)
- 1 teaspoon Onion Powder (Optional if fresh alternatives are used)
- 1 tablespoon Italian Seasoning (Substitute with basil and oregano if desired)
Vegetables and Aromatics
- 1 medium Shallot (Replace with onion for stronger taste)
- 3 cloves Garlic (Use fresh cloves or garlic powder)
- 1 cup Sun-dried Tomatoes (Roasted red peppers can be a delightful swap)
- 1 bunch Fresh Basil (Parsley can be used as substitute)
Liquids and Oils
- 2 tablespoons Olive Oil (Swap for avocado oil if needed)
- 1 cup Low-Sodium Chicken Broth (Vegetable broth works for a vegetarian option)
- 1 teaspoon Chili Crunch Oil (Optional, adjust based on spice preference)
Thickening and Dairy
- 2 tablespoons Cornstarch (Arrowroot powder can be gluten-free)
- 1/2 cup Grated Parmesan Cheese (Nutritional yeast serves as dairy-free alternative)
- 1/2 cup Blended Cottage Cheese (Greek yogurt offers a tangy flavor switch)
Instructions
- Season Chicken: Season the chicken breasts evenly with kosher salt, freshly cracked pepper, onion powder, and Italian seasoning to enhance the flavor.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add finely chopped shallots and minced garlic, sautéing them for about 2 minutes until fragrant and translucent but not browned.
- Sear Chicken: Place the seasoned chicken breasts in the skillet and sear each side for 2–3 minutes until they turn golden brown, locking in juices and adding depth of flavor.
- Transfer to Slow Cooker: Carefully transfer the seared chicken breasts into the slow cooker. Add sun-dried tomatoes, low-sodium chicken broth, and optional chili crunch oil for a subtle spicy kick.
- Slow Cook: Set the slow cooker to LOW and cook for 4–6 hours, or until the chicken reaches an internal temperature of 165°F (75°C) and is tender.
- Prepare Thickener: About 30 minutes before cooking is complete, blend the cornstarch with cold water to create a slurry. Stir this mixture into the slow cooker sauce to thicken it.
- Add Creaminess: Stir in grated Parmesan cheese and blended cottage cheese into the sauce until it becomes creamy and smooth, enriching the flavor and texture.
- Finish and Serve: Before serving, sprinkle fresh chopped basil over the top as a bright, herbal finish. Serve hot alongside your favorite sides for a satisfying meal.
Notes
- Chicken thighs can be substituted for breasts if you prefer juicier meat.
- Adjust the salt and pepper quantities to your taste.
- For a dairy-free version, use nutritional yeast instead of Parmesan and a plant-based cottage cheese alternative.
- You can replace sun-dried tomatoes with roasted red peppers for a different flavor profile.
- If you want extra heat, add more chili crunch oil or fresh chili flakes.
- Serve this dish with rice, mashed potatoes, or crusty bread to soak up the flavorful sauce.
