Crock Pot Marry Me Chicken

5 from 1 vote

This Crockpot Marry Me Chicken recipe has all the charm of the original but is made easily in your slow cooker! Tender chicken breasts simmer in a rich sun-dried tomato cream sauce with garlic and Parmesan, creating an irresistible Italian-inspired dinner perfect for date night or any special occasion.

Prep Time15

Cook Time3 30

Total Time3 45

Course: All Recipes, Main Course

Cuisine: American

Servings: servings

Calories: 322kcal

Author: Jeri Walker

Ingredients

For the Chicken:

4-6 boneless skinless chicken breasts
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil

For the Sauce:

1 cup chicken broth
4 cloves garlic minced
1 tablespoon Italian seasoning
1 teaspoon dried oregano
½ teaspoon red pepper flakes
½ cup sun-dried tomatoes drained and chopped
1 cup heavy cream
2 tablespoons cornstarch
½ cup Parmesan cheese
2 cups fresh spinach
fresh basil leaves for garnish optional

Instructions

Pat chicken breasts very dry with paper towels and season with ½ teaspoon salt and ¼ teaspoon black pepper on all sides.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken 2-3 minutes per side until golden brown. Transfer chicken to your crockpot.
Add 1 cup chicken broth, 4 cloves minced garlic, 1 tablespoon Italian seasoning, 1 teaspoon dried oregano, and ½ teaspoon red pepper flakes to the crockpot. Sprinkle ½ cup chopped sun-dried tomatoes over the chicken.
Cover and cook on low for 3-4 hours or high for 1.5-2 hours until chicken is tender and cooked through. The internal temperature should reach 165°F. Note: The cooking time is reduced since we partially cooked the chicken.
About 30 minutes to one hour before serving, whisk together 1 cup heavy cream and 2 tablespoons cornstarch until smooth. Pour this mixture into the crockpot and give it a good stir. Add ½ cup freshly grated Parmesan cheese and 2 cups of fresh spinach.
Cover and cook for 30 minutes on high or until the sauce has thickened to your liking. Taste and adjust seasoning with additional salt and pepper if needed.
Once the sauce is thickened and the spinach is wilted, serve and garnish with fresh basil leaves. Spoon plenty of the creamy sauce over each chicken breast. Enjoy!

Notes

For best results, use chicken breasts of even thickness. If they're quite thick, butterfly them or pound them to even thickness.
I made this recipe in a 6-quart crockpot.
If your sauce is too thin, whisk another tablespoon of cornstarch with two tablespoons of cold cream before adding to the pot.
Sun-dried tomatoes packed in oil provide the best flavor. Drain and pat them dry before using.
Fresh Parmesan cheese melts much better than pre-grated. If possible, grate your own.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat slowly over low heat or in the microwave, adding a splash of cream if needed to thin the sauce.

Nutrition