Crock Pot Marry Me Chicken and More: Pressure Cooker Goodness
This slow cooker Marry Me Chicken is rich, creamy, and herb-infused with tender seared chicken, sun-dried tomatoes, and fresh basil in a parmesan cream sauce.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 4 boneless, skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 1 ½ cups chicken broth
- 3 Tablespoons cornstarch
- 1 cup heavy cream
- 4 cloves garlic minced
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- ½ teaspoon paprika
- ⅓ cup sun-dried tomatoes chopped
- ½ cup parmesan cheese freshly grated
- 6-8 fresh basil leaves chopped
Instructions
Instructions
- Season your chicken breasts well with salt, garlic powder, onion powder, and black pepper.
- Heat olive oil and butter together in a skillet over medium-high heat to sear the chicken on both sides until golden, 2-3 minutes per side.
- Transfer the seared chicken to your crockpot.
- In a mixing bowl, whisk chicken broth and cornstarch until smooth and lump-free.
- Pour the broth mixture over chicken, then add the heavy cream and stir gently to combine.
- Add garlic, Italian seasoning, paprika, red pepper flakes, black pepper, and sun-dried tomatoes over chicken.
- Cover and cook on low for 6 to 8 hours until chicken is tender. Do a quick or natural release after pressure build.
- Remove chicken, whisk in parmesan, return chicken, top with basil, and serve warm.
Notes
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently to maintain creamy sauce texture.