Crockpot Marry Me Chicken
A tender and juicy chicken dish cooked in a creamy sauce with sun-dried tomatoes and parmesan, perfect for weeknight dinners or special occasions.
Equipment
- Crockpot
- Skillet
- Measuring cups and spoons
Ingredients
- 2 lbs. boneless skinless chicken breasts
- kosher salt and pepper (to taste)
- 1 Tbsp. olive oil
- 3 Tbsp. butter
- 2 tsp. garlic (minced)
- 3 Tbsp. flour
- 1 cup chicken broth
- 3/4 cup heavy cream
- 1/2 cup parmesan cheese (grated)
- 1/2 cup sun-dried tomatoes (drained)
- 1 tsp. Italian seasoning
- Fresh basil for garnish
Instructions
- Season the chicken with kosher salt and pepper. Heat olive oil in a large skillet and brown the chicken on both sides for a few minutes.
- Remove the chicken and melt butter in the same skillet. Sauté minced garlic until fragrant, then stir in flour to make a roux.
- Gradually whisk in chicken broth, heavy cream, parmesan cheese, and Italian seasoning. Allow the sauce to simmer until slightly thickened.
- Pour the sauce into the bottom of your crockpot and arrange the browned chicken on top. Scatter sun-dried tomatoes over the chicken.
- Cover and cook on high for 3-4 hours or on low for 5-6 hours until the chicken is tender.
- Garnish with fresh basil before serving. Serve over pasta, rice, or with your favorite vegetables.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave.