Slow Cooker "Marry Me" Chicken
A gourmet, creamy Italian chicken dish featuring sun-dried tomatoes and fresh spinach. This viral favorite is adapted for the slow cooker to give you a restaurant-quality dinner with zero active prep.
Equipment
- Slow cooker
- Tongs or large spoon
Ingredients
- 2 lbs Chicken Breasts boneless, skinless
- 1 cup Chicken stock
- 1 jar 8 oz Sun-dried tomatoes in oil (drained)
- 1 tsp Dried oregano or Thyme
- 1/2 cup Heavy cream added at end
- 1/2 cup Parmesan cheese freshly grated (added at end)
- 2 large handfuls Fresh baby spinach added at end
Instructions
- Stage One Dump: Place the chicken breasts in the bottom of the slow cooker.
- Add Aromatics: Pour in the chicken stock and add the drained sun-dried tomatoes and dried herbs.
- Slow Cook: Cover and cook on LOW for 4 hours.
- The Creamy Finish: About 30 minutes before serving, open the lid and stir in the heavy cream and grated parmesan cheese.
- Wilt the Greens: Add the fresh spinach and stir gently to submerge it in the liquid.
- Final Simmer: Cover and let it cook for the final 30 minutes. This allows the spinach to wilt and the sauce to thicken into a rich, creamy glaze.
- Serve: Serve hot over a bed of al dente pasta (like linguine or pappardelle) or with a side of crusty bread to soak up the sauce.
Notes
Safety Tip: Never add the heavy cream at the beginning of the cook time, as the high heat will cause it to curdle.
Texture Tip: If the sauce is too thin for your liking after adding the cream, you can stir in a small cornstarch slurry (1 tsp cornstarch mixed with 1 tsp water) during the last 20 minutes.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Tried this recipe?Let us know how it was!