Slow Cooker Marry Me Chicken
This Slow Cooker Marry Me Chicken is a creamy, flavour-packed dish that is destined to become a family favourite. The name comes from the idea that this dish is so good, someone might just propose after eating it! Tender chicken breasts are slow-cooked in a luscious sauce made with sun-dried tomatoes, red pesto, and Italian herbs, all finished with cream, baby spinach, parmesan, and pasta to create a rich and comforting meal.
Perfect for busy weeknights, this recipe takes the hassle out of dinner while delivering restaurant-quality flavour. It’s beginner-friendly, uses minimal equipment, and is adaptable to various dietary preferences. Whether you’re cooking for your family or looking to impress friends, this dish ticks all the boxes for comfort, ease, and taste.
The creamy, tomato-rich sauce pairs beautifully with penne pasta, and you can easily customise it by swapping in different proteins or adding extra veggies. Plus, it’s both freezer and dump bag-friendly, making it an ideal choice for meal prep and future-proof dinners.
Slow Cooker Marry Me Chicken
Rate this RecipeEquipment
- Slow cooker (at least 5L capacity)
- Sharp Knife
- Chopping Board
- Measuring Cups and Spoons
- Wooden spoon or tongs
- Saucepan (to cook pasta)
Ingredients
- 2 tablespoons extra virgin olive oil
- 500 g chicken breasts whole
- 2 tablespoons plain flour
- 1 brown onion chopped
- 3/4 cup sun-dried tomatoes drained
- 4 garlic cloves chopped
- 2 teaspoons paprika
- 2 teaspoons Italian herbs dried
- 3 tablespoons red pesto
- 2 cups chicken stock
To add later:
- 3/4 cup thickened cream
- 3 cups baby spinach
- 1/4 cup fresh parsley chopped
- 350 g penne pasta cooked
- 3/4 cup parmesan cheese grated, plus extra to serve
Instructions
- Pat the chicken breast dry, then toss in the plain flour until lightly coated on all sides. This helps the sauce thicken slightly as it cooks and gives the chicken a silky texture.
- To the slow cooker add the floured chicken into the base of your slow cooker. Add the onion, sun-dried tomatoes, garlic, paprika, Italian seasoning, and red pesto. Pour over the chicken stock. Gently stir to combine everything. Cover with the lid and cook on low for 5–6 hours or high for 3 hours, until the chicken is tender and cooked through.
- Stir in the thickened cream, replace the lid, and cook for a further 10–15 minutes to allow the sauce to thicken slightly and become creamy.
- Gently shred some of the chicken directly in the slow cooker, or leave the pieces whole if preferred. Then stir through the baby spinach and fresh parsley.
- Add the cooked penne pasta and grated parmesan cheese. Stir well until everything is creamy, saucy, and well combined.
- Serve hot with a side of salad or crusty bread.
Notes
Cooking Tips for Beginners
- Flour the chicken lightly to avoid clumps in the sauce.
- Stir carefully after adding the cream to prevent curdling.
- Ensure pasta is just-cooked before adding to prevent it from becoming too soft.
Serving Suggestions
- Serve with a green salad or crusty bread.
- Swap penne for fettuccine or spiral pasta.
- Add steamed broccoli, zucchini, or peas for extra vegetables.
Freezer-Friendly
Yes ! Add everything except the cream, spinach, parsley, pasta, and cheese to a freezer-safe bag. Do not flour the chicken until the day of cooking. Defrost overnight, flour, and cook as per method. Finish with cream, spinach, pasta, and cheese just before serving.Storage Advice
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze without pasta or cream for up to 3 months. Defrost overnight and finish with cream, spinach, pasta, and cheese when reheating.
Meal Prep Instructions
- Prep all ingredients (except pasta, cream, spinach, and parsley) into a dump bag for freezing.
- Cook pasta fresh when serving.
- Add cream, spinach, parsley, and cheese in the final 30 minutes of cooking.
Substitutions
- Chicken: Swap with boneless chicken thighs, turkey breast, or firm tofu.
- Spinach: Use kale, silverbeet, or rocket.
- Sun-Dried Tomatoes: Substitute with roasted capsicum or cherry tomatoes.
- Red Pesto: Use green pesto or tomato paste.
- Pasta: Substitute with rice, gnocchi, or gluten-free pasta.
- Chicken thighs
- Turkey breast
- Firm tofu (added in the final hour)
Helpful Hints
- Pre-measure ingredients the night before to save time in the morning.
- Use high-quality chicken stock for maximum flavour.
- Stir pasta through gently to maintain its shape.
- Marry Me Chicken can thicken as it cools, add a splash of stock when reheating.
- For added spice, include a pinch of chilli flakes or a dash of hot sauce.
- Garnish with fresh basil or parsley for extra colour and freshness.
- Sun-dried tomatoes add a rich umami flavour, don’t skip them if possible.
- Pasta can be cooked a day ahead and stored in the fridge until ready to stir through.
FAQs
- Can I use chicken thighs instead of chicken breasts? Yes, boneless chicken thighs work perfectly and will remain tender.
- Can I make this dairy-free? Yes, use coconut cream and omit parmesan or use a plant-based cheese alternative.
- Can I prepare this as a dump bag meal? Absolutely. Just remember to flour the chicken on the day of cooking.
- Can I make this in the oven? Yes, cook covered at 160°C for 1.5 to 2 hours, then finish with cream, spinach, parsley, and pasta.
- Can I use gluten-free pasta? Yes, just ensure it’s cooked separately and added at the end.
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