Description
This Crockpot Marry Me Chicken offers a creamy, savory dinner perfect for busy weeknights. Tender chicken breasts are slow-cooked in a garlic-herb stock, enriched with heavy cream and parmesan for a velvety sauce. Serve it with your favorite sides for a comforting, restaurant-style meal.
Ingredients
4 (900 g) boneless skinless chicken breasts
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
1 cup chicken stock
1 tablespoon cornstarch
4 cloves garlic
¾ teaspoon crushed red pepper (optional)
½ teaspoon dried oregano
¼ teaspoon dried thyme
½ cup oil-packed, chopped sun-dried tomatoes
1 cup heavy cream
½ cup grated parmesan cheese
1 tablespoon fresh basil leaves (chopped)
Instructions
Season the chicken breasts evenly on both sides with the kosher salt and black pepper.
Heat the olive oil and unsalted butter in a skillet over medium heat and sear the chicken for 2-3 minutes per side.
In the crockpot, add chicken stock, garlic, crushed red pepper (if using), oregano, thyme, sun-dried tomatoes, and their oil.
Place the seared chicken in the crockpot, turning off or covering the skillet and adding it over low heat.
Cook on high for 3-4 hours or low for 6-8 hours, until chicken is tender.
In a small bowl, whisk cornstarch with 2 tablespoons of the heavy cream to create a slurry.
Pour the cornstarch-cream mixture into the crockpot, add the remaining heavy cream and parmesan, stirring until the sauce thickens.
Garnish with fresh basil before serving.
Notes
Add 1 teaspoon of oil from the sun-dried tomato jar to the stock mixture for extra richness.
Omit crushed red pepper for a milder flavor.
Serving suggestion: pair with garlic mashed potatoes or crusty bread to soak up the sauce.
- Prep Time: 15
- Cook Time: 135
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American