Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 3 tablespoons olive oil
- 3 tablespoons butter
For the Sauce
- 1 ¾ cups chicken broth
- 4 tablespoons cornstarch
- 1 cup heavy cream
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- ½ teaspoon paprika
- ⅓ cup chopped sun-dried tomatoes, drained
- ½ cup freshly grated Parmesan cheese
- 10 fresh basil leaves, chopped
Mix the Seasoning
In a small bowl, mix together ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon black pepper.
Season the Chicken
Season the 4 boneless, skinless chicken breasts on both sides with the prepared seasoning mix.
Sear the Chicken
Heat a large skillet over medium-high heat.
Add 3 tablespoons olive oil and 3 tablespoons butter, allowing the butter to melt.
Sear the chicken breasts until golden brown on both sides, ensuring not to cook through completely—just brown.
Turn off the heat but leave the oil and butter in the pan.
Make the Sauce Base
In a bowl, whisk together 1 ¾ cups chicken broth and 4 tablespoons cornstarch until smooth and lump-free.
Prepare the Slow Cooker
Pour the chicken broth mixture into the bottom of an 8-quart slow cooker.
Whisk in 1 cup heavy cream, 2 teaspoons garlic powder, 1 teaspoon Italian seasoning, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon red pepper flakes, and ½ teaspoon paprika.
Add the Chicken and Tomatoes
Place the seared chicken breasts into the slow cooker.
Pour the reserved oil and butter from the skillet over the chicken.
Top each chicken piece with the chopped sun-dried tomatoes.
Slow Cook the Chicken
Cover and cook on low for 6–7 hours. Avoid using the high setting.
Finish the Sauce
Remove the chicken from the slow cooker.
Whisk in ½ cup freshly grated Parmesan cheese until the sauce is melted and smooth.
Garnish and Serve
Return the chicken to the slow cooker.
Spoon the sauce over the chicken and sprinkle with 10 chopped fresh basil leaves.
Serve warm.
Crockpot Marry Me Chicken
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 3 tablespoons olive oil
- 3 tablespoons butter
For the Sauce
- 1 ¾ cups chicken broth
- 4 tablespoons cornstarch
- 1 cup heavy cream
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- ½ teaspoon paprika
- ⅓ cup chopped sun-dried tomatoes, drained
- ½ cup freshly grated Parmesan cheese
- 10 fresh basil leaves, chopped
Instructions
- Mix together salt, garlic powder, onion powder, and black pepper.
- Season chicken breasts on both sides with the prepared mix.
- Heat skillet over medium-high heat, add olive oil and butter, and sear chicken until golden brown, not fully cooked.
- In a bowl, whisk chicken broth and cornstarch until smooth.
- Pour the broth mixture into an 8-quart slow cooker.
- Whisk in heavy cream, garlic powder, Italian seasoning, salt, black pepper, red pepper flakes, and paprika.
- Place seared chicken in the slow cooker and pour oil and butter from the skillet over it.
- Top with chopped sun-dried tomatoes.
- Cover and cook on low for 6–7 hours.
- Remove chicken and whisk in Parmesan cheese until the sauce is smooth.
- Return chicken to the cooker, spoon sauce over it, and sprinkle with chopped fresh basil.
- Serve warm.