Slow Cooker Marry Me Chicken

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This slow cooker marry me chicken features tender chicken in a rich Parmesan cream sauce with sun-dried tomatoes, garlic and spinach. Serve over pasta, rice or mashed potatoes for an easy, comforting dinner!

Prep Time15

Cook Time3 10

Total Time3 25

Course: Dinner, Main Dish

Cuisine: American

Diet: Gluten Free

Servings:

Author: Brittany Mullins

Equipment

slow cooker

Ingredients

2 pounds boneless skinless chicken breasts
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon paprika
½ teaspoon black pepper
3 cloves garlic minced
½ cup chopped oil-packed sun-dried tomatoes drained
½ cup low-sodium chicken broth
2 Tablespoons butter
2 Tablespoons all-purpose flour or gluten-free all-purpose flour
1 cup heavy cream
½ cup freshly grated Parmesan cheese plus more for serving
¼ teaspoon red pepper flakes optional
2 cups baby spinach
Fresh basil chopped, for serving

Instructions

Place the chicken breasts in the slow cooker in a single layer. Season with Italian seasoning, garlic powder ,salt, paprika and pepper.
Sprinkle the garlic and sun-dried tomatoes over the chicken. Pour the chicken broth around the chicken.
Cover and cook on low for 3–4 hours or on high for 1.5-2 hours, until the chicken is cooked through and reaches an internal temperature of 165°F. Avoid overcooking, as chicken breasts can dry out.
Transfer the cooked chicken to a plate and set aside, leaving the broth and juices in the slow cooker.
Melt the butter in a small skillet over medium heat. Add the flour and whisk continuously for about 1 minute, until smooth and lightly bubbling.
Slowly whisk the heavy cream into the roux. Cook for 2–3 minutes, whisking frequently, until the sauce is smooth and slightly thickened. Stir in the Parmesan and red pepper flakes and cook until the Parmesan is melted.
Pour the cream sauce into the slow cooker and stir it into the broth and cooking juices. Stir in the spinach and let it sit for a few minutes with the slow cooker on low or warm, until wilted.
Return the chicken to the slow cooker and spoon the sauce over top. Serve warm over pasta, rice or mashed potatoes, or with crusty bread for soaking up the sauce. Garnish with fresh basil and additional Parmesan, if desired.

Notes

I usually cook mine on low for 3 hours.
Gluten-free: I tested the sauce with gluten-free all-purpose flour, and it worked well, but it makes the sauce thicker, so use a little less if you prefer the sauce to be thinner.
Cook time: Slow cookers vary, and smaller chicken breasts may cook faster. Start checking at the early end of the cooking range and remove the chicken once it reaches 165°F to prevent it from drying out.
Parmesan: Use freshly grated Parmesan for the smoothest sauce. Pre-shredded cheese may not melt as smoothly.
Storage: Store leftover chicken and sauce together in an airtight container in the refrigerator for 3–4 days. Keep any pasta or rice separate.
Reheating: Reheat gently in a skillet over low heat or in short microwave intervals, stirring the sauce between intervals. Add a splash of broth or milk if the sauce has thickened.

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