Crock Pot Marry Me Chicken
This recipe first appeared on thecountrycook.net. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Andres Molina on SeeMeCook
Tender chicken breasts slowly simmered in a creamy garlic-Parmesan sauce with Italian herbs, sun-dried tomatoes, and fresh basil. Searing the chicken first adds savory browned flavor while the slow cooker keeps the meat juicy and tender.
- Time
- 6 hours 25 minutes
- Equipment
- Stovetop and slow cooker
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 680 g
- 3 g
- 1 g
- 1 g
- 1 g
- 25 g
- 30 g
- 360 g
- 25 g
- 240 g
- 12 g
- 3 g
- 3 g
- 1 g
- 1 g
- 1 g
- 55 g
- 50 g
- 3 g
Weights are estimates. Together, the ingredients weigh about 1.47 kg before cooking, which is about 370 g per serving.
Steps
In a small bowl, mix together 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon black pepper. Coat both sides of all four chicken breasts evenly with the seasoning mixture.
Heat a large skillet over medium-high heat. Add the olive oil and butter, then allow the butter to melt completely and foam lightly.
Place the seasoned chicken breasts in the hot skillet. Sear them on both sides until golden brown, but do not cook them through; they will finish cooking in the slow cooker.
Remove the skillet from the heat and set the seared chicken aside. Leave the oil and melted butter in the skillet because they will be poured over the chicken later.
In a bowl, whisk the chicken broth and cornstarch together until completely smooth and no lumps remain.
Pour the broth-and-cornstarch mixture into the bottom of a 6-quart slow cooker.
Whisk the heavy cream, minced garlic, Italian seasoning, the second 1/2 teaspoon salt, the second 1/2 teaspoon black pepper, red pepper flakes, and paprika into the broth mixture. If your slow cooker runs hot or tends to boil, reserve the heavy cream and whisk it in during the final 30 minutes instead.
Arrange the seared chicken breasts in the slow cooker. Pour the reserved olive oil and butter from the skillet over the chicken and sauce.
Top each chicken breast with the chopped, drained sun-dried tomatoes.
Cover and cook on LOW for 6–8 hours, or until the chicken is tender and cooked through. Do not cook on HIGH, and avoid lifting the lid during cooking because this releases heat and can lengthen the cooking time. Larger chicken breasts may need the full cooking time.
Remove the chicken breasts from the slow cooker. Whisk the freshly grated Parmesan into the hot sauce until incorporated and smooth.
Return the chicken to the slow cooker, spoon the sauce over the chicken, and scatter the chopped fresh basil over the top. Serve immediately with the creamy sauce.
Notes
For a slow cooker that runs hot, add the heavy cream during the last 30 minutes of cooking to reduce the risk of curdling. Do not substitute milk for heavy cream. Low-sodium chicken broth can be used to reduce sodium. The recipe is not recommended for cooking on HIGH because the sauce may scorch.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 626
- Protein
- 44 g
- Carbs
- 19 g
- Fat
- 42 g
- Fiber
- 3 g
Where the calories come from
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