Crock Pot Marry Me Chicken

Why You’ll Love This Recipe

• Irresistible Flavor: The creamy sauce infused with garlic, Parmesan, and sun-dried tomatoes is packed with flavor and perfectly complements the tender chicken.
• Effortless Cooking: The slow cooker takes care of the heavy lifting, making this an ideal recipe for busy days or when you want to impress without spending hours in the kitchen.
• Versatile: Pair with various sides like pasta, rice, or vegetables, and customize the flavors to suit your preferences.
• Perfect for Entertaining: With its gourmet appearance and flavor, this dish is a show-stopper for dinner parties or date nights.
• Comforting and Indulgent: Rich, creamy, and satisfying, this recipe offers a comforting meal that feels like a hug on a plate.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Chicken: Pat the chicken breasts dry with paper towels and season with salt, pepper, oregano, and thyme on both sides. Heat olive oil in a skillet over medium heat. Sear the chicken breasts for 2–3 minutes per side until golden brown. This step adds flavor and locks in moisture.
2. Make the Sauce: In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Pour in the chicken broth, scraping the bottom of the pan to deglaze and release any browned bits. Add the heavy cream, Parmesan cheese, sun-dried tomatoes, red pepper flakes (if using), and Italian seasoning. Stir until combined. Simmer for 2–3 minutes to thicken slightly.
3. Assemble in the Slow Cooker: Place the seared chicken breasts in the crock pot. Pour the creamy sauce over the chicken, ensuring it’s evenly coated. Cover and cook on low for 4–6 hours or on high for 2–3 hours until the chicken is tender and cooked through.
4. Garnish and Serve: Transfer the chicken to a serving platter and pour the sauce over the top. Garnish with fresh parsley and extra Parmesan cheese before serving.

Servings and Timing

• Prep Time: 10 minutes
• Cook Time: 4–6 hours on low or 2–3 hours on high
• Total Time: 4–6 hours 10 minutes
• Yield: 6 servings
• Serving Size: 1 chicken breast with sauce

Variations

• Mushroom Lover’s Version: Add sautéed mushrooms to the sauce for an earthy flavor.
• Spicy Kick: Increase the red pepper flakes or add diced jalapeños for a spicy twist.
• Vegetarian Option: Replace the chicken with tofu or cauliflower steaks, adjusting the cook time as needed.
• Cheesy Upgrade: Top the dish with shredded mozzarella and broil for 2–3 minutes until bubbly and golden.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Freezing: Place the cooked chicken and sauce in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

1. Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work well and are often juicier. Adjust the cooking time slightly if needed.

2. Can I make this dish ahead of time?

Absolutely! Prepare the dish up to a day in advance and reheat in the crock pot or on the stovetop.

3. What can I substitute for heavy cream?

Half-and-half or full-fat coconut milk can be used as lighter alternatives.

4. Can I add vegetables to the dish?

Yes, mushrooms, spinach, or zucchini can be added to enhance the nutritional value and flavor.

5. How do I prevent the sauce from separating?

Avoid overheating and whisk the sauce well during preparation to keep it smooth.

6. What sides pair best with this dish?

Mashed potatoes, rice, or pasta are excellent options to soak up the sauce.

7. Can I make this dish dairy-free?

Yes, use plant-based cream and dairy-free Parmesan for a dairy-free version.

8. Is this recipe freezer-friendly?

Yes, the chicken and sauce freeze well. Be sure to store them in airtight containers.

9. How can I thicken the sauce if it’s too thin?

If the sauce is too thin, you can mix a small amount of cornstarch with water to create a slurry and stir it into the sauce. Let it cook for a few more minutes until it thickens to your desired consistency.

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