Slowcooker Marry Me Chicken
Get ready to win hearts with this irresistible Slow Cooker Marry Me Chicken! Tender chicken breasts simmer to perfection in a creamy sauce infused with sun-dried tomatoes and aromatic garlic, creating a dish that’s truly unforgettable. Perfectly easy to whip up, this meal is sure to have everyone asking for seconds—and maybe even a ring!
Prep
15
min
Cook
480
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Fresh basiloptional
- 1 tbsp garlic (15 ml)
- 1 onion finely chopped
- 1-2 tbsp tomato paste or pesto (15-30 ml)
🥩Meat & Seafood(2)
- 2 chicken breasts
- 200ml chicken stock (6.76 fl oz)
🥛Dairy & Eggs(2)
- 50g butter (3.5 tbsp)
- 50ml double cream (1.69 fl oz)
🫙Pantry Staples(1)
- 2 tbsp flour mixed with 1 tbsp paprika, salt & pepper (30 ml)
🧂Spices & Seasonings(1)
- 1 tsp thyme and oregano (5 ml)
📦Other(1)
- 100g Sundried tomatoes (3.53 oz)
👨🍳 Instructions
- 1
Coat the chicken in the flour, paprika and seasoning.
- 2
Flash cook in the butter on a hot pan for 1-2 mins each side (you can skip this and add the breast to the slowcooker).
- 3
Slowcooker all day for 8 hours on low, or cook on high from lunchtime.
- 4
Stir in double cream and basil for the last 10 mins.
💡 Pro Tips
- ✓Sear the flour-dusted chicken in butter over high heat (about 400°F pan surface) for 60-90 seconds per side before slow cooking, since the Maillard reaction that creates deep savory flavor only occurs above 300°F and won't happen in a slow cooker's 190-200°F environment.technique300°F+ for Maillard reaction
- ✓Coat the chicken evenly in flour before searing because the starch granules gelatinize on contact with hot fat, creating a barrier that both browns for flavor and later helps thicken the cream sauce as it dissolves during the long cook.ingredient1-2 tbsp flour per breast
- ✓Add the double cream only in the final 10 minutes on low, since cream's milk proteins and fat (around 48% butterfat) can break or curdle if exposed to prolonged heat above 180°F for hours.timinglast 10 minutes, 48% butterfat
- ✓Stir fresh basil in at the very end rather than during cooking, because its volatile aromatic compounds (like linalool) degrade rapidly above 140°F and after just 20-30 minutes of heat exposure, leaving the dish tasting flat.ingredientadd below 140°F, within 10 min of serving
- ✓Keep the slow cooker lid closed throughout the 8-hour cook, since each lift releases stored heat and can add 15-20 minutes to total cooking time due to the drop in internal temperature.equipment15-20 min lost per lid lift
Share this recipe
Prep
15
min
Cook
480
min
Serves
4
people
Level
beginner
Share this recipe
Slowcooker Marry Me Chicken
Get ready to win hearts with this irresistible Slow Cooker Marry Me Chicken! Tender chicken breasts simmer to perfection in a creamy sauce infused with sun-dried tomatoes and aromatic garlic, creating a dish that’s truly unforgettable. Perfectly easy to whip up, this meal is sure to have everyone asking for seconds—and maybe even a ring!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Fresh basiloptional
- 1 tbsp garlic (15 ml)
- 1 onion finely chopped
- 1-2 tbsp tomato paste or pesto (15-30 ml)
🥩Meat & Seafood(2)
- 2 chicken breasts
- 200ml chicken stock (6.76 fl oz)
🥛Dairy & Eggs(2)
- 50g butter (3.5 tbsp)
- 50ml double cream (1.69 fl oz)
🫙Pantry Staples(1)
- 2 tbsp flour mixed with 1 tbsp paprika, salt & pepper (30 ml)
🧂Spices & Seasonings(1)
- 1 tsp thyme and oregano (5 ml)
📦Other(1)
- 100g Sundried tomatoes (3.53 oz)
👨🍳 Instructions
- 1
Coat the chicken in the flour, paprika and seasoning.
- 2
Flash cook in the butter on a hot pan for 1-2 mins each side (you can skip this and add the breast to the slowcooker).
- 3
Slowcooker all day for 8 hours on low, or cook on high from lunchtime.
- 4
Stir in double cream and basil for the last 10 mins.
💡 Pro Tips
- ✓Sear the flour-dusted chicken in butter over high heat (about 400°F pan surface) for 60-90 seconds per side before slow cooking, since the Maillard reaction that creates deep savory flavor only occurs above 300°F and won't happen in a slow cooker's 190-200°F environment.technique300°F+ for Maillard reaction
- ✓Coat the chicken evenly in flour before searing because the starch granules gelatinize on contact with hot fat, creating a barrier that both browns for flavor and later helps thicken the cream sauce as it dissolves during the long cook.ingredient1-2 tbsp flour per breast
- ✓Add the double cream only in the final 10 minutes on low, since cream's milk proteins and fat (around 48% butterfat) can break or curdle if exposed to prolonged heat above 180°F for hours.timinglast 10 minutes, 48% butterfat
- ✓Stir fresh basil in at the very end rather than during cooking, because its volatile aromatic compounds (like linalool) degrade rapidly above 140°F and after just 20-30 minutes of heat exposure, leaving the dish tasting flat.ingredientadd below 140°F, within 10 min of serving
- ✓Keep the slow cooker lid closed throughout the 8-hour cook, since each lift releases stored heat and can add 15-20 minutes to total cooking time due to the drop in internal temperature.equipment15-20 min lost per lid lift