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 RecipeIngredients
- 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
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.500 g chicken breasts, 1 brown onion, 3/4 cup sun-dried tomatoes, 4 garlic cloves, 2 teaspoons paprika, 2 teaspoons Italian herbs, 3 tablespoons red pesto, 2 cups chicken stock
- 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.
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