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Tender chicken breasts in a slow cooker with creamy Parmesan sauce, sun-dried tomatoes, spinach, and basil

Crockpot Marry Me Chicken

An easy slow cooker chicken dinner finished with half-and-half, Parmesan, spinach, sun-dried tomatoes, lemon, and basil.
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Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings: 5 servings
Course: Dessert
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Sauce
  • 2 pounds boneless skinless chicken breasts 4 to 5 similar-size pieces
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 2 teaspoons Italian seasoning
  • 1 cup low-sodium chicken broth
  • 4 cloves garlic minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes optional
  • 1/2 cup sun-dried tomatoes drained and chopped
  • 3/4 cup half-and-half cold
  • 1 1/2 tablespoons cornstarch
  • 1/2 cup finely grated Parmesan plus more for serving
  • 4 cups baby spinach loosely packed
  • 1 tablespoon fresh lemon juice
  • 1/4 cup fresh basil sliced

Equipment

  • 5- to 6-quart slow cooker
  • Instant-read thermometer
  • Whisk

Method
 

Instructions
  1. Lightly grease the slow cooker. Pat chicken dry and season both sides with salt, black pepper, paprika, and Italian seasoning. Arrange in one layer in the crock.
    Seasoned chicken breasts with broth, garlic, herbs, and sun-dried tomatoes in a slow cooker beside finishing ingredients
  2. Whisk broth, garlic, thyme, and red pepper flakes. Pour around the chicken and scatter sun-dried tomatoes over the top.
  3. Cover and cook on low for 2 1/2 to 3 1/2 hours or on high for 1 1/2 to 2 1/2 hours. Begin checking early; chicken is done when the thickest part reaches 165°F.
  4. Transfer chicken briefly to a plate. Whisk cold half-and-half and cornstarch until smooth. Stir into the slow cooker liquid with Parmesan and spinach.
  5. Return chicken to the crock. Cover and cook on high for 15 to 20 minutes, until spinach wilts and the sauce lightly thickens.
  6. Turn off heat and stir lemon juice into the sauce. Taste and adjust seasoning. Garnish with basil, black pepper, and extra Parmesan before serving.

Notes

  • Use thawed chicken breasts of similar thickness and begin checking early to prevent overcooking.
  • Add half-and-half and Parmesan only near the end to keep the sauce smooth.
  • For a lighter plate, serve with cauliflower mash and green vegetables.
  • Nutrition is an estimate and excludes optional side dishes.