Dump-and-Go Marry Me Chicken (Printable Version)
Tender chicken in a sun-dried tomato, Parmesan and cream sauce, cooked low in the crockpot for effortless weeknight dinners.
# What You Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Dairy
02 - 1 cup heavy cream
03 - ½ cup grated Parmesan cheese
04 - 4 oz cream cheese, softened
→ Vegetables
05 - ½ cup sun-dried tomatoes packed in oil, drained and sliced
06 - 3 cloves garlic, minced
→ Liquids
07 - ½ cup low-sodium chicken broth
→ Spices & Seasonings
08 - 1 teaspoon dried Italian herbs
09 - ½ teaspoon crushed red pepper flakes
10 - 1 teaspoon salt
11 - ½ teaspoon black pepper
→ Fresh Herbs
12 - 2 tablespoons chopped fresh basil
# How to Make It:
01 - Place the chicken breasts in an even layer across the bottom of the slow cooker.
02 - In a medium mixing bowl, whisk together the heavy cream, chicken broth, softened cream cheese, grated Parmesan, minced garlic, dried Italian herbs, salt, black pepper, and crushed red pepper flakes until smooth and well combined.
03 - Fold the drained and sliced sun-dried tomatoes into the cream sauce mixture.
04 - Evenly pour the prepared sauce over the chicken breasts in the slow cooker, ensuring all pieces are well coated.
05 - Cover the slow cooker and cook on LOW for 4 to 5 hours, or until the chicken is tender and reaches an internal temperature of 165°F.
06 - Shred the chicken directly in the sauce using two forks, or serve the breasts whole. Garnish with fresh chopped basil and serve alongside mashed potatoes, rice, or pasta.
# Expert Tips:
01 -
- The sauce basically makes itself while you go about your day, and it tastes like something you would order at a cozy Italian restaurant.
- Cleanup is almost nonexistent since everything cooks in one pot, which makes this a weeknight lifesaver.
02 -
- Do not cook this on HIGH heat because the cream can separate and turn grainy instead of smooth and luscious.
- Take the cream cheese out of the fridge at least thirty minutes before starting or you will be whisking lumps for far too long.
03 -
- If the sauce seems too thin when the cooking is done, leave the lid off for the last twenty minutes and let it reduce and thicken naturally.
- A splash of white wine added to the cream mixture before cooking gives the sauce a subtle brightness that people will notice but never quite be able to identify.