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Crockpot Marry Me Chicken Recipe

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★★★★★

4.6 from 60 reviews

This Crockpot Marry Me Chicken recipe features tender, flavorful chicken breasts slow-cooked with sun-dried tomatoes, garlic, shallots, and Italian seasonings, finished with a rich, creamy Parmesan and cottage cheese sauce. Perfectly easy to prepare, it’s a comforting and elegant dish that’s ideal for a simple weeknight dinner or a special occasion.

Ingredients

Scale

Chicken and Seasonings

  • 4 boneless skinless chicken breasts
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon Italian seasoning

Sauté Ingredients

  • 1 teaspoon olive oil
  • 1 small shallot, finely chopped
  • 2 cloves garlic, crushed

Slow Cooker Ingredients

  • 1/4 cup chopped sun-dried tomatoes (not in oil)
  • 1 cup low-sodium chicken broth
  • 1/2 teaspoon chili crunch oil or a pinch of red pepper flakes (optional)

Sauce Ingredients

  • 2 tablespoons cornstarch
  • 2 tablespoons cold water (for slurry)
  • 2 tablespoons grated Parmesan cheese
  • 1/2 cup blended cottage cheese (fat-free, low-fat, or full-fat)
  • 3 tablespoons chopped fresh basil (for garnish)

Instructions

  1. Season the Chicken: Season the chicken breasts on both sides with kosher salt and pepper evenly, ensuring the flavors penetrate the meat.
  2. Sauté Aromatics: Heat olive oil in a pan over medium heat. Add finely chopped shallot and crushed garlic, sauté for about 2 minutes until fragrant and slightly softened. Move them to one side of the pan to make space.
  3. Sear the Chicken: Place the seasoned chicken breasts in the pan. Sprinkle onion powder and Italian seasoning over them. Sear the chicken for 2-3 minutes on each side until golden brown, locking in juices and flavor.
  4. Transfer to Slow Cooker: Place the seared chicken breasts into the slow cooker. Add chopped sun-dried tomatoes, low-sodium chicken broth, and the optional chili crunch oil or red pepper flakes to the cooker.
  5. Slow Cook: Cover the slow cooker with the lid and cook on low for 4 to 6 hours, or until the chicken reaches an internal temperature of 165°F and is tender.
  6. Prepare Cornstarch Slurry: About 30 minutes before serving, mix the cornstarch with two tablespoons of cold water to create a slurry. Stir this slurry into the slow cooker to help thicken the sauce. Let it cook on low for an additional 30 minutes.
  7. Finish the Sauce: Turn off the slow cooker and carefully remove the chicken breasts. Allow the sauce to cool slightly to prevent the cottage cheese from separating. Then stir in the grated Parmesan and blended cottage cheese until the sauce becomes smooth and creamy.
  8. Serve: Coat the chicken breasts with the creamy sauce and pour the remaining sauce over them. Garnish with freshly chopped basil, and serve warm for a delicious meal.

Notes

  • Using blended cottage cheese adds creaminess without the heaviness of cream.
  • Sun-dried tomatoes not packed in oil help reduce added fats—feel free to rehydrate them if very dry.
  • Adjust the level of spiciness by adding or omitting chili crunch oil or red pepper flakes according to taste.
  • Check the internal temperature of the chicken with a meat thermometer to ensure food safety.
  • Parmesan cheese can be substituted with Pecorino Romano for a sharper flavor.
  • Leftover sauce can be stored separately in the refrigerator for up to 3 days.

Keywords: Crockpot chicken, slow cooker chicken, creamy chicken, Marry Me Chicken, Italian chicken recipe, easy chicken dinner

Find it online: https://amayaharis.com/crockpot-marry-me-chicken-recipe/