Crockpot Marry Me Chicken
This Crockpot Marry Me Chicken is made with tender chicken cutlets slow cooked in a rich parmesan cream sauce with sun-dried tomatoes, mushrooms, garlic, and spinach. It's an easy, comforting dinner that's perfect served over pasta, rice, or mashed potatoes.
Servings 6 servings
Ingredients
For the Chicken
- 4 boneless skinless chicken breasts (
sliced horizontally into thinner cutlets , or sub with boneless skinless chicken thighs for extra juicy chicken
) - 2 tsp extra virgin olive oil
- 1 tbsp Italian seasoning
- 1½ tsp paprika
- 1½ tsp onion powder
- 1½ tsp garlic powder
- 1½ tsp sea salt
- 1 tsp black pepper
- ½ tsp red pepper flakes (optional)
For the Sauce
- 4 cloves garlic (minced)
- 1 cup sun-dried tomatoes (drained and chopped)
- 1½ cups sliced mushrooms
- 1 tbsp tomato paste
- 1 tbsp arrowroot starch (or cornstarch/tapioca starch)
- 1 cup chicken broth
- 1-2 tsp Worcestershire sauce
- ¾ cup heavy cream (or thick coconut cream for dairy-free)
- ½ cup freshly grated parmesan cheese
- 3 cups spinach
- Juice from ½ lemon
- Fresh basil or parsley (for serving)
Instructions
- Heat a large skillet over medium-high heat and add the olive oil.
- Pat the chicken dry with paper towels. In a small bowl, mix together the Italian seasoning, paprika, onion powder, garlic powder, salt, pepper, and red pepper flakes.
- Season both sides of the chicken generously with the spice mixture.
- Sear the chicken for 2–3 minutes per side until lightly golden. The chicken does not need to be fully cooked through.
- Transfer the chicken to the crockpot along with any leftover juices from the skillet.
- Add the garlic, sun-dried tomatoes, mushrooms, and tomato paste around and over the chicken.
- In a medium bowl, whisk together the arrowroot starch, chicken broth, and Worcestershire sauce until smooth.
- Pour the broth mixture into the crockpot around the chicken.
- Cover and cook: LOW for 3½–4 hours for chicken breasts, LOW for 4½–5 hours for chicken thighs
- During the last 10–15 minutes of cooking, stir in the heavy cream, parmesan cheese, and spinach.
- Cover again and cook until the spinach wilts and the sauce becomes creamy and smooth.
- Finish with fresh lemon juice right before serving. Taste and adjust salt if needed.
- Garnish with fresh basil or parsley and serve warm over pasta.
Notes
- Boneless, skinless chicken thighs can be used in place of chicken breasts for an even juicier result.
- For a dairy-free option, substitute thick coconut cream for the heavy cream and use your favorite dairy-free parmesan alternative.
- The sauce will continue to thicken slightly as it cools.
- Freshly grated parmesan melts more smoothly than pre-shredded varieties.
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