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Crock Pot Marry Me Chicken

Dinner

About this Recipe

Tender, juicy chicken bursting with flavor, made effortlessly in the crock pot! This updated recipe uses cottage cheese keeping the dish rich and creamy while offering a savory, delicious twist on a classic.

Ingredients

For the For the Chicken:

4 Chicken Breasts (Boneless, skinless)
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 teaspoon Onion Powder
1 Tablespoon Olive Oil
1 small Shallot (finely chopped)
2 cloves Garlic (crushed)
1/4 cup Sun-Dried Tomatoes (chopped, not in oil)
1 cup Chicken Broth
1/2 teaspoon Crushed Red Pepper
2 Tablespoons Cornstarch
2 Tablespoons Parmesan Cheese
1/2 cup Cottage Cheese (blended)
3 Tablespoons Fresh Basil (chopped)

15m

Prep

5h

Cook

4

Servings

About this Recipe

Tender, juicy chicken bursting with flavor, made effortlessly in the crock pot! This updated recipe uses cottage cheese keeping the dish rich and creamy while offering a savory, delicious twist on a classic.

Ingredients

For the For the Chicken:

4 Chicken Breasts (Boneless, skinless)
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 teaspoon Onion Powder
1 Tablespoon Olive Oil
1 small Shallot (finely chopped)
2 cloves Garlic (crushed)
1/4 cup Sun-Dried Tomatoes (chopped, not in oil)
1 cup Chicken Broth
1/2 teaspoon Crushed Red Pepper
2 Tablespoons Cornstarch
2 Tablespoons Parmesan Cheese
1/2 cup Cottage Cheese (blended)
3 Tablespoons Fresh Basil (chopped)

Preparation

Step 1

Season the chicken on both sides with salt, and black pepper.

Step 2

Heat a large skillet over medium high heat. Add the olive oil.

Step 3

Add the chopped shallot and crushed garlic to the pan. Sauté the shallot and garlic for about 2 minutes. From there, move the shallot and garlic to one side of the pan.

Step 4

Sear the chicken breasts until golden brown in the skillet. While searing, sprinkle the onion powder and Italian seasoning over the chicken. Note: You are not cooking the chicken fully… you just want to brown on both sides.

Step 5

Place the seared chicken in the slow cooker. Then, add the chopped sun-dried tomatoes, chicken broth, and red pepper flakes. Place the lid on the slow cooker and cook everything on low for 4-6 hours, or until the chicken is fully cooked and reached an internal temp of 165 F.

Step 6

About 30 minutes before serving, prepare a cornstarch slurry by mixing the cornstarch with 2 tablespoons of cold water. Stir the cornstarch slurry into the slow cooker to thicken the sauce. Let everything cook on low for 30 minutes to thicken the sauce.

Step 7

When ready to serve, turn off the slow cooker and take the chicken out. Make sure to reduce the heat before adding the cheese. Once the heat has reduced, stir in the parmesan and cottage cheese mixing well until smooth. Then coat the chicken in the sauce and pour the remaining sauce over the chicken.

Step 8

Serve the chicken garnished with fresh chopped basil and enjoy.