Eightyrecipes
Crockpot Marry Me Chicken
Tender chicken slow cooked in a creamy garlic, sun-dried tomato and Parmesan sauce, thickened at the end for a rich, glossy finish.
Ingredients
- 4 boneless skinless chicken breasts diced into bite-size pieces, or left whole
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 3 cloves garlic minced
- 1 cup chicken broth (240ml)
- 1 cup heavy cream (240ml)
- 1/2 cup grated Parmesan cheese (50g)
- 1/2 cup sun-dried tomatoes chopped (70g)
- 1 tablespoon cornstarch (8g)
- 1 tablespoon water (15ml)
- fresh basil for serving
Instructions
- Place the chicken breasts into the slow cooker. I dice them into bite-size pieces first.
- Season with the salt, pepper, garlic powder, and Italian seasoning.
- Scatter the minced garlic and chopped sun-dried tomatoes over the chicken.
- Pour in the chicken broth and heavy cream.
- Sprinkle the Parmesan cheese over the top.
- Cover and cook on Low for 4 to 5 hours or High for 2 to 3 hours until the chicken is tender and cooked through.
- Remove the chicken and place on a plate.
- In a small bowl, whisk together the cornstarch and water to create a slurry.
- Stir the slurry into the sauce in the slow cooker.
- Return the chicken to the slow cooker.
- Cover and cook for a further 15 to 20 minutes until the sauce thickens.
- Spoon the sauce over the chicken and garnish with fresh basil before serving.
Notes
Nutrition values are an estimate. I dice the chicken breasts into bite-size pieces before cooking; diced pieces are usually tender at the start of the cooking window. Chicken is safe at 165°F (74°C). The sauce may look separated after slow cooking; whisking in the slurry brings it back together. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
Nutrition
Nutrition is an estimate, calculated automatically.
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