Crockpot Marry Me Chicken Soup
A slow-cooked chicken dish featuring tender, seasoned chicken breasts in a rich cream sauce flavored with garlic, Italian herbs, sun-dried tomatoes, Parmesan, and fresh basil. Searing the chicken first develops additional color and flavor before the slow cooker completes the cooking process.
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Ingredients
Chicken and Seasoning
- 4 boneless skinless chicken breasts, approximately 1½ pounds altogether
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon fine salt
- ½ teaspoon garlic powder
Cream Sauce
- ⅓ cup drained sun-dried tomatoes chopped
- 1 cup heavy whipping cream
- 4 fresh garlic cloves finely minced
- ½ teaspoon paprika
- 2 tablespoons unsalted butter
- 1½ teaspoons Italian herb seasoning
- 3 tablespoons cornstarch
- ½ teaspoon crushed red pepper flakes
- 1½ cups chicken broth or rich homemade bone broth
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
For Finishing
- 6 –8 fresh basil leaves chopped
- ½ cup freshly grated Parmesan cheese
Instructions
- Combine the salt, garlic powder, onion powder, and black pepper designated for the chicken in a small bowl. Sprinkle the seasoning mixture evenly over both sides of all four chicken breasts.
- Place a large skillet over medium-high heat. Add the olive oil and butter, then allow the butter to melt completely.
- Arrange the seasoned chicken breasts in the hot skillet and sear them until a golden-brown crust develops on both sides. The chicken does not need to cook through at this stage.
- Remove the skillet from the heat and set the browned chicken aside. Leave the remaining olive oil and melted butter in the skillet for use during slow cooking.
- Whisk the chicken broth and cornstarch together in a bowl until the cornstarch has completely dissolved and the mixture is smooth.
- Pour the broth mixture into the bottom of a 6-quart slow cooker.
- Add the heavy cream, minced garlic, Italian seasoning, salt, black pepper, crushed red pepper flakes, and paprika. Whisk until the ingredients are evenly combined. Incorporating the cream gradually can help maintain a smooth consistency during the extended cooking period.
- Place the seared chicken breasts into the prepared sauce in the slow cooker.
- Pour the reserved olive oil and butter from the skillet over the chicken, then distribute the chopped, drained sun-dried tomatoes evenly across the top.
- Cover and cook on LOW for 6–8 hours, or until the chicken is tender and fully cooked. Keep the lid closed throughout the cooking period whenever possible, since opening the slow cooker releases heat and can lengthen the cooking time.
- Carefully lift the cooked chicken breasts from the slow cooker and place them temporarily on a plate.
- Whisk the grated Parmesan into the hot sauce until the cheese has melted completely and is thoroughly incorporated.
- Return the chicken breasts to the slow cooker and spoon the creamy sauce over them.
- Immediately before serving, scatter the chopped fresh basil over the chicken for added freshness, color, and aroma.
Notes
A small squeeze of lemon juice may be added with the fresh basil for an additional bright flavor, as included in the original serving variation.