Slow Cooker Marry Me Chicken
Slow Cooker Marry Me Chicken
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
- Freezer-friendly:
Add everything except the cream, spinach, parsley, cheese, and pasta to a freezer-safe bag. Don’t flour the chicken until the day of cooking. Label and freeze flat. Defrost overnight in the fridge, then flour and cook as per method. Stir in cream, spinach, cheese, and pasta in the final 30 minutes. - Dump bag-friendly:
Same as freezer instructions above. You can portion multiple bags in advance for quick midweek dinners. - Oven-friendly:
Preheat the oven to 160°C (fan forced). In a Dutch oven, combine floured chicken, onion, sun-dried tomatoes, garlic, paprika, all-purpose seasoning, red pesto, and chicken stock. Stir to combine, cover with a lid, and bake for 1.5 to 2 hours, or until the chicken is tender. Stir in cream, spinach, parsley, parmesan, and cooked pasta in the final 10–15 minutes.
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