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–+ servings
Marry Me Chicken Crock Pot – Creamy Sun-Dried Tomato Slow Cooker Chicken
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
This creamy Crock Pot Marry Me Chicken is slow-cooked to perfection with sun-dried tomatoes, garlic, and a rich Parmesan cream sauce. Easy enough for a weeknight, impressive enough for date night.
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Marry Me Chicken on a plate.
Prep Time15 minutes
Cook Time6 hours
Prep Time6 hours 15 minutes
servings6 Servings

Ingredients

  • 4 (4) Chicken Breasts sliced into cutlets
  • ¼ Cup (32 g) Corn Starch
  • 3 Tablespoons (3 Tablespoons) Olive Oil
  • 1 ½ Cup (354 ⅞ ml) Chicken Stock
  • 1 Cup (236 ⅗ ml) Heavy Cream
  • 4 cloves (4 cloves) Garlic
  • ½ stick (½ stick) Butter
  • ½ Cup (55 g) Sun Dried Tomatoes in oil
  • 1 Teaspoon (1 Teaspoon) Salt
  • ½ Teaspoon (½ Teaspoon) Black Pepper ground
  • 1 Teaspoon (1 Teaspoon) Rosemary Dried
  • 1 Teaspoon (1 Teaspoon) Onion Powder
  • 1 Teaspoon (1 Teaspoon) Dried Basil
  • 1 Teaspoon (1 Teaspoon) Oregano

Instructions

  1. With a sharp knife, slice each chicken breast in half, lengthwise to make thin chicken cutlets.
    4 Chicken Breasts
  2. Dredge the chicken breasts in corn starch seasoned with salt and pepper.
    ¼ Cup (32 g) Corn Starch
  3. Repeat the dredging until all the chicken has been coated.
  4. Heat the olive oil in a cast iron or heavy bottom pan. Sear the chicken breasts on one side, just enough to get them to take on some color.
    3 Tablespoons Olive Oil
  5. Flip the chicken and brown it on the second side. Add an additional drizzle of olive oil, if needed.
  6. Repeat with the remaining dredged chicken breasts.
  7. Add the browned chicken to the slow cooker. Arrange in an even layer.
  8. Add the chicken cutlets to the vessel of the crock pot and grate the garlic cloves on a Microplane grater. Add the garlic to the slow cooker over the chicken.
    4 cloves Garlic
  9. Sprinkle the salt, pepper and seasonings over the chicken.
    1 Teaspoon Salt, ½ Teaspoon Black Pepper, 1 Teaspoon Rosemary, 1 Teaspoon Onion Powder, 1 Teaspoon Dried Basil, 1 Teaspoon Oregano
  10. Add the chicken stock to the slow cooker.
    1 ½ Cup (354 ⅞ ml) Chicken Stock
  11. Pour the heavy cream over the chicken stock.
    1 Cup (236 ⅗ ml) Heavy Cream
  12. Add the butter and the sun-dried tomatoes to the slow cooker. If you have oil from the sun-dried tomato jar, add a drizzle for an added layer of flavor.
    ½ stick Butter, ½ Cup (55 g) Sun Dried Tomatoes
  13. Cover and cook on low for 6-8 hours.

Nutrition

Serving: 1 | Calories: 507kcal | Carbohydrates: 15g | Protein: 36g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 163mg | Sodium: 731mg | Potassium: 997mg | Fiber: 2g | Sugar: 6g | Vitamin A: 954IU | Vitamin C: 6mg | Calcium: 63mg | Iron: 2mg
CourseCrock-Pot Recipes
CuisineItalian
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