For the chicken:

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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

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For the sauce:

1 ½ cups chicken broth

3 Tablespoons cornstarch

1 cup heavy cream (READ NOTES BELOW FIRST!)

4 cloves garlic, minced

1 ½ teaspoons Italian seasoning

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon red pepper flakes

½ teaspoon paprika

⅓ cup chopped sun-dried tomatoes, drained

½ cup freshly grated parmesan cheese

10 fresh basil leaves, chopped

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Instructions

In a small bowl, mix together: ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon black pepper Season 4 boneless, skinless chicken breasts on both sides with the seasoning mix.

Heat a large skillet over medium-high heat. Add 2 Tablespoons olive oil and 2 Tablespoons butter (allow the butter to melt.)

Sear the chicken breasts until golden brown, take the pan off the heat, and set aside. Note: You are not cooking the chicken all the way, you just want it brown on both sides. Turn off the heat but keep the leftover oil and butter in the pan (you'll use that in a bit)

Whisk together 1 ½ cups chicken broth and 3 Tablespoons cornstarch in a bowl until there are no lumps.

Add the chicken broth mixture to the bottom of an 8-quart slow cooker.

Whisk in 1 cup heavy cream (see my notes below), 4 cloves garlic, minced, 1 ½ teaspoons Italian seasoning, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon red pepper flakes and ½ teaspoon paprika.

Place the seared chicken breasts into the slow cooker and pour the olive oil and butter from the pan on top.

Top each piece of chicken with the chopped sun-dried tomatoes. Place on low for 6-7 hours (maybe less on our crockpot) (do not cook on high - see my notes below.)

Take the chicken breasts out and whisk in ½ cup freshly grated parmesan cheese. Add the chicken back into the slow cooker, cover with sauce and add 10 fresh basil leaves, chopped to the top and then serve.

Notes

Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.

I would not recommend cooking this on high, I think there would be a good chance of the sauce scorching at a higher heat. If you are in a time crunch, consider making the stovetop version of Marry Me Chicken.

PLEASE READ:

If you have a slow cooker that runs hot (where it likes to boil), I would wait to add the heavy cream so it doesn’t curdle. You can whisk it in during the last 30 minutes or so of cooking.

Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months.

This isn’t my receipt. I found it on line but couldn’t find the link.