Slow Cooker Marry Me Chicken
Slow cooker Marry Me Chicken is creamy, tender, and packed with rich flavor for an easy family dinner everyone will love.
Equipment
Ingredients
- 4 chicken breasts diced
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 1 shallot
- 3 cloves garlic
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup oil-packed sun-dried tomatoes drained and chopped
- ¼ cup grated Parmesan cheese
- 3 cups baby spinach
- 1 small bunch fresh basil roughly chopped
Instructions
- Cut the chicken breasts into bite-size pieces. Season evenly with the sea salt and black pepper.4 chicken breasts, 1 teaspoon sea salt, ½ teaspoon freshly ground black pepper
- Melt 2 tablespoons of the butter with the olive oil in a large skillet over medium-high heat. If you are using a multicooker with a sear function, you can complete this step directly in the multicooker.2 tablespoons butter, 1 tablespoon extra virgin olive oil
- Add the chicken and sear until golden on the outside, turning the pieces as needed. The chicken does not need to cook through at this stage.
- Add the chopped shallot, crushed garlic, Italian seasoning, and red pepper flakes. Cook for 1 minute, stirring constantly so the garlic does not burn.1 shallot, 3 cloves garlic, ½ teaspoon Italian seasoning, ¼ teaspoon red pepper flakes
- Stir in the tomato paste and cook for another minute.1 tablespoon tomato paste
- Transfer the chicken mixture to the slow cooker. Add the chopped sun-dried tomatoes and chicken broth, then stir everything together.1 cup chicken broth, ½ cup oil-packed sun-dried tomatoes
- Cover and cook on LOW for 5-6 hours, or until the chicken is fully cooked and tender.
- Check the chicken before finishing the sauce. It should have no pink remaining and reach an internal temperature of 165°F (74°C).
- Stir in the heavy cream, grated Parmesan, and baby spinach. Mix gently until the sauce is combined and the spinach begins to soften. There is no need to bring the sauce to a simmer or boil.1 cup heavy cream, ¼ cup grated Parmesan cheese, 3 cups baby spinach
- Sprinkle the chopped fresh basil over the chicken. Serve with your favorite sides, such as pasta, rice, or mashed potatoes.1 small bunch fresh basil
Notes
Tips and Tricks
- I do not recommend cooking this recipe on the high setting. Higher heat can make chicken breasts tougher and less tender.
- Dicing the chicken makes it easier to divide the finished dish into different portion sizes. You can leave the chicken breasts whole, then slice them before serving.
- The chicken only needs to become golden during searing. It will finish cooking in the slow cooker.
- Searing the chicken and cooking the shallot, garlic, seasonings, and tomato paste first helps build the sauce before slow cooking.
- Do not boil the sauce after adding the cream and Parmesan. Stir gently until combined and allow the spinach to soften in the hot sauce.
- Check the chicken with an instant-read thermometer rather than relying only on cooking time.
Nutrition
Calories: 412kcalCarbohydrates: 6gProtein: 36gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 156mgSodium: 881mgPotassium: 891mgFiber: 1gSugar: 2gVitamin A: 2379IUVitamin C: 17mgCalcium: 102mgIron: 2mg
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