This is a great recipe and a big hit with my family. I started with the “Crock Pot Marry Me Chicken” recipe on thecountrycook.net, then made some modifications to better suit my needs and my family’s tastes.
Ingredients
For the Chicken
- 4 boneless chicken breasts, cut in half length-wise
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 2 tbsp avacado oil
- 2 tbsp butter
For the Sauce
- 1 1/2 cups chicken broth
- 3 tbsp corn starch
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp red pepper flakes
- 1/2 tsp paprika
- 1/3 cup sun-dried tomatoes, drained & chopped
- 1/2 cup freshly grated parmesan cheese
Instructions
- In a small bowl, mix together the seasoning for the chicken and season both sides of the chicken breasts.
- Heat a large skillet over medium-high heat. Add the avacado oil and the butter. Once the butter melts, sear both sides of the chicken breasts for about 5 minutes, or until they are browned a little. You may need to work in batches, and you may have to add additional oil and butter to the pan.
- In the pyrex measuring cup that you measure out the chicken broth, add the corn starch and whisk together until mixed. Add to the crock pot and set temp to “Low”.
- Whisk in the heavy cream.
- Add the garlic, Italian seasoning, salt, black pepper, red pepper flakes, and paprika. Whisk these spices in.
- Place the chicken breasts into the crock pot and pour any liquids from the pan on top.
- Top each chicken breast with sun-dried tomatoes.
- Cook on low for 3 hours, or until the chicken internal temp is at least 165 degrees.
- Remove the chicken from the crock pot. Whisk the parmesan cheese into the sauce. Return the chicken breasts to the crock pot and serve.