Description
A sensational slow cooker recipe featuring tender chicken breasts simmered in a rich, creamy sauce with sun-dried tomatoes and garlic. This ‘marry me’ chicken is so irresistibly delicious, it’s perfect for impressing guests or for a special weeknight meal.
Ingredients
2 teaspoons olive oil
4 boneless, skinless chicken breasts or thighs
1.5 cups low-sodium chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup chopped sun-dried tomatoes (oil-packed, drained)
4 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
Fresh basil or parsley, chopped (for garnish)
Instructions
1. Heat olive oil in a skillet over medium-high heat. Sear chicken breasts on both sides until golden brown. (Optional: This step can be skipped if you prefer to cook chicken directly in the slow cooker, but searing adds extra flavor).
2. Place seared chicken breasts into the slow cooker.
3. In a bowl, whisk together chicken broth, heavy cream, Parmesan cheese, chopped sun-dried tomatoes, minced garlic, dried oregano, and red pepper flakes (if using).
4. Pour the sauce mixture over the chicken in the slow cooker.
5. Season with salt and pepper to taste.
6. Cover and cook on low for 4-5 hours or on high for 2-3 hours, or until chicken is cooked through and tender.
7. Remove chicken from the slow cooker and shred or slice it.
8. Return chicken to the sauce and stir to coat.
9. Garnish with fresh basil or parsley before serving.
Notes
For a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking. If using chicken thighs, cooking time may vary slightly. Ensure chicken is cooked to an internal temperature of 165°F (74°C).
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: Estimated 550-650 per serving (will vary based on chicken cut and exact cream/cheese amounts)
- Sugar: Estimated 5-8g
- Sodium: Estimated 500-700mg (depending on broth and added salt)
- Fat: Estimated 35-45g
- Saturated Fat: Estimated 20-28g
- Carbohydrates: Estimated 8-12g
- Fiber: Estimated 2-3g
- Protein: Estimated 45-55g
- Cholesterol: Estimated 150-200mg