Marry Me Chicken
Creamy, garlicky chicken with sun-dried tomatoes that cooks in the Crock Pot, perfect for busy weeknights. This dish is flavorful and comforting, served over rice or pasta.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 2 tsp Italian seasoning
- 1 cup sun-dried tomatoes, chopped (packed in oil or dry) If oil-packed, drain slightly.
- 8 oz cream cheese, softened Full-fat for best texture.
- 1 cup low-sodium chicken broth
- 2 cups fresh spinach Baby spinach works best.
- ½ cup grated Parmesan cheese
- ½ tsp red pepper flakes Adjust to taste.
- to taste Salt and pepper
Instructions
Preparation
- Set your Crock Pot to low heat.
- Pat the chicken breasts dry with paper towels and season both sides with salt, pepper, and 2 tsp Italian seasoning.
- Place the chicken breasts in the bottom of the Crock Pot in a single layer.
- Scatter the chopped sun-dried tomatoes and minced garlic over the chicken.
- In a medium bowl, soften the cream cheese and whisk together with the chicken broth until smooth.
- Pour this mixture evenly over the chicken.
- Add the fresh spinach over the sauce and sprinkle the grated Parmesan and red pepper flakes on top.
Cooking
- Cover and cook on low for 4–6 hours. Check at 4 hours for tenderness; the internal temperature should reach 165°F (74°C). If using thicker breasts, allow up to 6 hours.
Serving
- When done, carefully remove chicken to a cutting board and shred or slice as preferred.
- Stir the sauce in the Crock Pot to combine; it will thicken slightly.
- Return chicken to the sauce to coat.
- Serve hot over rice, pasta, or mashed potatoes.
Notes
This dish can be garnished with chopped fresh basil or extra Parmesan. For a party-friendly plan, shred the chicken and serve on mini slider rolls topped with arugula.